Gujiiya Recipe

When the festive season of Holi is around, as far as I remember, there has never been an year where I got deprived of my mom’s handmade gujjias. Ohh what a time it was when I used to be home with my mom. It becomes altogether a different experience, where all the ladies are busy cooking various kinds of sweets and what not, for the approaching festival. Me and my sister used to admire our mom doing all the cooking, one of my very fond memories is the time where 3 of us are sitting together in our kitchen preparing gujjias. This year somehow, it happened that mom couldn’t send the gujjias so I decided to prepare one following my mother’s recipe. Gujjia is a form of  sweet prepared mostly during festivals like Holi.

Servings: 25-30 pieces

Preparation Time: 2 hours


  1. Khoya/Mawa: 250gm
  2. Grated coconut: 100 gm
  3. Chironji: 50 gm (3 tbsp)
  4. Raisins: 50 gm
  5. All purpose flour: 2cups
  6. Bura sugar: 2 cups
  7. Ghee: 1/2 cup
  8. Refind to deep fry
  9. Stencil for gujjia
  10. Water to make dough

Preparation Method:

To make dough, in a bowl add the 2 cups of all purpose flour, 1/2 cup ghee and a little water and kneed well. Keep kneeding and add water a little by little but don’t make it too soft. The consistency of the dough should be thick enough to hold. Keep the dough aside and wrap it with a damp cloth else it will turn hard and develop cracks in it.

Filling preparation: In a bowl add khoya and mash it with your hands, add all the other remaining ingredients and mix well.

To seal the gujiyas, add a little water to 1 spoon on all purpose flour and mix well, it should have a medium consistency.

Gujjiya Recipe:

  1. Using a rolling pin, make fine chapatis from the dough you have prepared and place it on the stencil.
  2. Fill it with the 1 spoon of the filling you have prepared.
  3. No apply the deal to the borders and close the stencil lid and voila, we have a gujiya prepared.
  4. Make in a similar fashion with the material.
  5. Heat oil in a pan, and deep fry the gujiyas.

Tip: Don’t pack the gujiyas as ready, else it will get damp with moisture. Let it sit for atleast and hour till it is cool and then pack in air tight container.

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