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GujiaGujia: Gujia a cuisine of North India particularly Uttar Pradesh, Bihar, Madhya Pradesh and Rajasthan is a sweet dumpling made with suji / Maida flour / wheat flour and stuffed with khoya.

The packaging of a gujia is very much like that of a samosa, however the gujia has a very distinct shape. The gujia is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture, a little suji (coarse ground wheat flour).

Ingredients (serves 10-12):

For the Filling:

  • 500 gms Khoya
  • 1/2 tsp green Cardamom Powder
  • 25 gms chopped Almonds
  • 25 gms Raisins
  • 25 gms dried Coconut, shredded
  • 350 gms Sugar, powdered

For the Cover:

  • 500 gms Maida (All purpose flour)
  • 6 tbsp Oil / Ghee (melted)
  • 1/2 tsp Salt
  • Water – as required to knead the dough
  • Oil, for frying


  • Sieve the maida flour with the salt.
  • Mix in the 6 tbsp oil with the maida.
  • Knead the dough well.
  • Add in some water and knead lightly.
  • Keep adding water as required and knead into soft but tight dough.
  • Cover with a damp cloth.
  • Set aside.
  • Mash and fry the khoya in a frying pan till light brown in colour.
  • Add in the powdered sugar and cardamom powder.
  • Mix well.
  • Add in the almonds, cashews, coconut and raisins.
  • Fry for 2 minutes.
  • Remove from the heat.
  • Allow it to cool to the room temperature.
  • Divide the dough into 20 similar balls.
  • Roll out each dough ball into a small round of about 4 inch diameter.
  • Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
  • Take care that the filling does not ooze out.
  • Prepare all the gujia‘s in the similar manner.
  • Heat the oil for frying in a deep kadhai.
  • Deep fry the gujia‘s in batches on a medium flame, till golden brown.
  • Drain and remove.
  • Serve the gujia’s at room temperature.


  • Gujia’s can be stored in an airtight glass jar, for 2 weeks.
  • Gujia molds can also be used to prepare the gujia. While using molds, place the rolled dough ball in a greased gujia mold and fill a tbsp of filling mixture on one side. Moisten the edges of the round and fold one side of the mold over the other. Remove the excess dough edges and reuse.

If you have any queries regarding the Gujia recipe, please leave a comment

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