Use my Location

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Use my Location

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Aishwarya Gupta
Prep Time
45 Mins
Cook Time
20 Mins
20-25 People


  • 4 cup all purpose flour •For Filling 250 grams khoya •1 cup sugar •1 tablespoon powdered green cardamom •1 teaspoon finely chopped almonds •1/4 cup semolina •For Dough 1 1/2 cup ghee •1 1/2 cup water


Step 1: Mix Together All Purpose Flour And Water Step 2: Knead A Soft Dough Step 3: Prepare The Filling For Gujiya Step 4: Prepare Puris And Fill Them With The Stuffing Step 5: Deep Fry The Gujiya


•Mix Together All Purpose Flour And Water

Take a bowl, add all purpose flour and water to make a soft dough. To accentuate the taste of this traditional recipe, add some ghee into the dough.

•Knead A Soft Dough

To make the dough soft, knead well by sprinkling some water. Once the dough attains the perfect consistency, keep it aside for an hour. In the meantime, take a deep-fry pan then saute khoya and semolina till it turns golden and keep it aside to cool. 

•Prepare The Filling For Gujiya

Add sugar, green cardamom and soaked almonds to the cooled khoya and mix well. To make this stuffing even more delicious, add some dry roasted nuts and raisins, this will add a nice crunch to the Gujiya recipe. Moving on to the next step, take two drops of ghee or refined oil and spread it well on your palms.

•Prepare Puris And Fill Them With The Stuffing

Then make small round balls from the dough and make a cup-like-space in the balls to fill the sumptuous stuffing. After adding the filling seal corners in such a way that it secures the stuffing while frying the Gujiya. Roll the sides as per your choice of pattern.

•Deep fry the gujhiya and enjoy! 

Heat ghee in a pan over medium flame. Fry the Gujiyas till golden brown from all the sides and serve it with some Thandai and spicy pakoras. Garnish it with some saffron strands and crushed pistachios. You can also serve it with some Rabri.