About This Recipe
Make flaky khoya-filled Gujiya at home—order maida, khoya, dry fruits and ghee delivered fast from Sewapoint’s online grocery.
Ingredients
- 12 cups (≈250 g)All-purpose flour (maida)
Forms the crisp pastry shell
- 24 TbspGhee (for dough)
Creates flaky layers and rich flavour
- 3≈½ cupWater
Binds the pastry dough
- 41 cup (≈200 g), gratedKhoya / Mawa
Reduces to a fudgy base for the filling
- 5½ cup (≈60 g)Powdered sugar
Sweetens the filling
- 63 TbspDesiccated coconut
Adds nutty chew to filling
- 73 TbspMixed nuts (almonds & cashews), chopped
Crunch and nutrition in every bite
- 82 TbspRaisins
Sweet pops in the filling
- 9½ tspCardamom powder
Fragrant spice for authentic aroma
- 10Enough for deep fryingOil or ghee (for frying)
Cooks shells to golden perfection
- 11½ cupSugar (for glaze, optional)
Creates thin syrupy coat
Ingredients
- 12 cups (≈250 g)All-purpose flour (maida)
Forms the crisp pastry shell
- 24 TbspGhee (for dough)
Creates flaky layers and rich flavour
- 3≈½ cupWater
Binds the pastry dough
- 41 cup (≈200 g), gratedKhoya / Mawa
Reduces to a fudgy base for the filling
- 5½ cup (≈60 g)Powdered sugar
Sweetens the filling
- 63 TbspDesiccated coconut
Adds nutty chew to filling
- 73 TbspMixed nuts (almonds & cashews), chopped
Crunch and nutrition in every bite
- 82 TbspRaisins
Sweet pops in the filling
- 9½ tspCardamom powder
Fragrant spice for authentic aroma
- 10Enough for deep fryingOil or ghee (for frying)
Cooks shells to golden perfection
- 11½ cupSugar (for glaze, optional)
Creates thin syrupy coat
Instructions
- 1Dough: Rub 4 Tbsp ghee into flour until it resembles breadcrumbs. Sprinkle water gradually, kneading into a stiff, smooth dough. Cover and rest 30 min.
- 2Filling: Dry-roast grated khoya on low heat 3-4 min until lightly golden; cool. Combine with powdered sugar, coconut, chopped nuts, raisins and cardamom.
- 3Divide dough into 20 equal balls. Roll each into a 10 cm circle on a lightly floured surface.
- 4Place 1 Tbsp filling on one half, leaving a rim. Moisten edge with water, fold to form a half-moon and press. Crimp with fork or twist for tight seal.
- 5Cover shaped gujiyas with a damp cloth to prevent drying while you finish the batch.
- 6Heat oil/ghee to medium-low (≈160 °C). Fry 4-5 gujiyas at a time, turning gently, until evenly golden. Drain on paper towels.
- 7Optional glaze: Simmer ½ cup sugar with ¼ cup water to one-string consistency. Dip warm gujiyas, coat quickly, and place on a greased tray to set.
- 8Cool completely before storing in an airtight box; stays fresh up to a week.
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