Gujiya is a classic North Indian sweet of crisp, flaky pastry filled with khoya (milk solids) and nuts stuffing. Gujia is generally prepared before occasion of Holi and can be fried or baked. I am sharing both the fried and baked versions. Take your pick and enjoy making the traditional sweet.
Ingredients
- Maida (Refined Flour) 500 GMs
- Sugar Powder (Boora) 200 GMs
- Grated Coconut 50 GMs
- Kaju 20 GMs
- Kismis 20 GMs
- Sooji (Samolina) 100 GMs
- Khoya/Mava (Milk Solid) 400 GMs
- Refined oil for frying 1 litre
- Ghee or Dalda 50 GMs
- Pinch of Salt
Method
- Make a dough mixing flour with dalda or ghee adding pinch of salt into it with warm water
- Keep the dough aside for 15 min before making gujiya
- Dry roast sooji, khoya in a separate pans
- When the khoya is at room temperature mix the roasted sooji along with dry fruits and sugar powder into it
- Take the dough and make small round shape balls from it
- Roll the small dough with the rolling pin to give it a round flat shape
- Take the gujiya cutter then place the sheet, apply water on the edges, fill it with the mixture and cut the edges to give it a shape
- Deep fry them till it turns golden brown
- Serve hot and keep it in a dry place
Chef Tips
- While roasting the sooji and khoya make sure they don’t get brown colour it have to be white only
- The dough have to be semi soft, not very hard when you make it
- Dalda is better then ghee because when the gujiya is at room temperature the ghee makes it hard to break
- While baking the gujiya the temperature of oven should be 160°c and bake for 20 min applying butter on the top
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Lovely recipe! The steps are clear and easy to follow, and gujiya truly captures the festive spirit of Holi. A sweet treat made with flour, khoya, dry fruits, and cardamom always feels special.