Sanjeev Kapoor

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Gujiya  Recipe

Crescent shaped deep fried Indian sweet stuffed with mawa and nuts.

This is an exclusive website recipe.

Preparation Time : 31-40 minutes

Cooking time : 16-20 minutes

Servings : 4


Main Ingredients

FOR FILLING , Mawa (khoya)


Uttar Pradesh



Level Of Cooking



  • Mawa (khoya)
    500 grams
  • Powdered sugar
    3 cups
  • Desiccated coconut
    3 1/4 teaspoons
  • Cashewnuts blanched and chopped
  • Almonds blanched and chopped
  • Raisins
  • 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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