How to make Gujiya - Crescent shaped deep fried Indian sweet stuffed with mawa and nuts.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Powdered sugar (पिसी हुई चीनी), Mawa (khoya) (मावा/ खोवा )

Cuisine : Uttar Pradesh

Course : Mithais


Hindi: cheeni
Ever imagined what life would be without some meetha? The gulab jamuns, barfis, pedas, laddoos, modaks, halwas…you can say let the sugar substitutes rule but not everything is possible with substitutes! One of oldest flavourings and condiments used by mankind, this ingredient is an instant provider of energy. Also available in various types, sugar is either derived from sugarcane or beetroot.

You can also find more Mithais recipes like Jalebi, Badami Rava Burfi, Til Aur Gur Ke Ladoo, Banana Halwa Burfi.

Gujiya Recipe Card


Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Gujiya Recipe

  • Powdered sugar FOR FILLING 3 cups

  • Mawa (khoya) 500 grams

  • Desiccated coconut 3 1/4 teaspoons

  • Cashewnuts blanched and chopped 15

  • Almonds blanched and chopped 15

  • Raisins 20

  • Green cardamom powder 1/2 teaspoon


  • Refined flour (maida) 4 cups

  • Ghee 5 tablespoons

  • Salt 1/2 teaspoon


Step 1

Mash khoya and roast it in a deep pan on medium heat till pink. Take off the heat and let it cool. Add all the other filling ingredients to the khoya and keep aside.

Step 2

To prepare the covering, sieve flour and salt and rub in five tablespoons of ghee. Add enough water and knead into a firm dough.

Step 3

Cover it with a moist cloth and keep aside for fifteen minutes. Divide the dough into small balls and roll each ball into a small puri of four inches diameter.

Step 4

Spread a puri on a greased gujiya mould and fill a tablespoon of the filling mixture on one side. Moisten the edges of the puri and fold one side of the mould over the other.

Step 5

Press the edges and remove the excess dough and reuse. Prepare all the gujiyas and spread on a damp cloth.

Step 6

Heat sufficient ghee in a deep pan and deep-fry the gujiyas, in batches on medium heat, till golden brown.

Step 7

Drain onto an absorbent paper. Cool and store in an airtight tin.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.