Saturday 3 September 2016


Gujiya is very famous dish from North India and usually prepared around festival seasons. On many occasions it is even used as an offering during prayers. Otherwise as well, its a nice, sweet, traditional item.

Below is the recipe of Khoya (mawa) Gujiya. This Khoya (or mawa) Gujiya would typically last 3-4 days. While other varities including filling of fried and sweetened rawa (sooji), which lasts much longer.

For cooking 7-8 gujiyas

2 cup all purpose flour (maida)
2 tablespoon raisins
1 teaspoon green cardamom powder
1 cup Khoya
1/2 cup sugar
1 cup refined vegetable oil
1 table spoon ghee


In a bowl take all purpose flour and add 2 tablespoon vegetable oil and mix properly, then add little water and knead firm dough. Then cover it with wet cloth.

In a pan heat 1 tablespoon ghee on a low flame and add grated khoya in it, Keep stirring it on low flame.

Cook the khoya till it begins to gather around itself. Take it in a plate and keep it aside to cool down.

Once the khoya has cooled down, add 1/2 cup sugar, raisins and 1 tea spoon cardamom powder and mix properly .

Make small balls from the dough and dust the rolling board with some flour. Roll each ball with the rolling pin to small circle.

With your fingertip, apply water all over the circumference edge. Then place about 1 tbsp of the khoya filling on the center.

Fold the dough in half and seal the edge; using your fingers, you can twist the edges to make it decorative. You can alternatively use gujiya molds.

Heat refined vegetable oil in a deep frying pan having a thick base, then gently slide the gujiya in oil, turn them over carefully and fry the other side. Deep fry them till the gujiya have become light golden.

Now Gujiya is ready to serve.

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