5.0
From 2 ratings

I have always loved Gujiya, especially during festivals like Holi and Diwali. The crispy golden shell, filled with rich, nutty, and flavorful stuffing, makes it one of my favourite Indian sweets. Nothing beats the taste of freshly homemade Gujiyas—they are light, flaky, and stuffed with delicious khoya, nuts, and coconut.

Making...

Prep Time
30min
Cook Time
2hr 0min
Total Time
2hr 30min
Gujiya  recipe

Ingredients

20 Servings

For Homemade Khoya/Mawa

  • 1tsp
    Ghee
  • 1L
    Milk (or store-bought 100gm Khoya/Mawa)

For Sugar Syrup

  • 1cup
    Sugar
  • 1cup
    Water
  • 3
    Green Cardamom (split open)

For Dough

  • 2 1/2cup
    All-Purpose Flour (Maida)
  • 1pinch
    Salt
  • 1/2cup
    Ghee
  • 1cup
    Water (approx.)

For Stuffing

  • 1/2cup
    Semolina (Suji) roasted
  • 1/2cup
    Desiccated Coconut
  • 4tbsp
    Almonds/Cashews/Pistachios)(finely chopped)
  • 1/2tsp
    Green Cardamom Powder (optional)
  • 3/4cup
    Sugar (powdered)

Other Ingredients

  • Oil for frying

How to make Gujiya

For Homemade Khoya/Mawa:

  1. In a heavy-bottomed pan, melt ghee and add milk. Bring to a boil, then simmer. Stir occasionally, scraping the milk solids from the sides, until the mixture thickens and no milk bubbles remain. Transfer to a bowl, and allow it to cool to room temperature. (Check out my Instant Khoya Recipe to save time.)

    Step 1.1: In a heavy-bottomed pan, melt ghee and add milk

For Sugar Syrup:

  1. Combine sugar and water in a pan over low-medium heat. Stir until sugar dissolves, then add cardamoms. Set aside.

For Dough

  1. Mix all-purpose flour and salt in a large bowl. Add melted ghee until the mixture becomes crumbly. Gradually add water, kneading into a soft, smooth dough. Cover with a damp cloth and rest for 15-20 minutes.

    Step 3.1: Mix all-purpose flour and salt in a large bowl
    Step 3.2: Mix all-purpose flour and salt in a large bowl
    Step 3.3: Mix all-purpose flour and salt in a large bowl

For Stuffing

  1. In a pan, roast semolina over medium heat for 2-3 minutes. In the same pan, soften the khoya/mawa, then mix in the semolina, coconut, nuts, and cardamom powder. Turn off the heat, stir in powdered sugar, and let cool.

    Step 4.1: In a pan, roast semolina over medium heat for 2-3 minutes

For Making Gujiya

  1. Divide dough into equal-sized balls. Roll each into a 2-3 inch circle. Place a spoonful of filling in the center, fold to a semi-circle, and seal the edges with water. Crimp with a fork for decoration. Prepare all the gujiyas following this method, and keep them covered with moist cloth to prevent drying out.

    Step 5.1: Divide dough into equal-sized balls
    Step 5.2: Divide dough into equal-sized balls
    Step 5.3: Divide dough into equal-sized balls

For Frying

  1.  Heat oil in a deep pan over medium heat. Fry gujiyas until golden and crispy. Immediately soak in sugar syrup for 1-2 minutes.

    Step 6.1:  Heat oil in a deep pan over medium heat
    Step 6.2:  Heat oil in a deep pan over medium heat
  2. Remove the gujiyas from the syrup and arrange them on a plate to cool down.

    Step 6.1: Remove the gujiyas from the syrup and arrange them on a plate to cool down
  3. Enjoy.

Tips & Tricks

  1. Lactose-free or regular milk can be used for making khoya; store-bought saves time.

  2. Seal the edges of gujiyas well to prevent filling from spilling out during frying.

  3. Brown or white sugar can be used; adjust to taste.

  4. Optionally, skip the sugar syrup coating.

  5. A gujiya mould or calzone maker simplifies shaping.

  6. Wheat flour can be substituted for all-purpose flour for a healthier option.

  7. The number of servings this recipe yields can vary based on the size of each Gujiya.

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Leena Kohli

(@leenakohli)

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