How to make Gujiya?

how to make gujiya

Get to know how to make gujiya, because it is a traditional sweet dish, which is typically made for some festivals.

On the day of Ganesh chaturthi, holi, and diwali, this sweet is among the items made as an offering to God.

The superb taste of gujia makes it a delight to relish it. The crunchiness of this sweet because of the almonds and cashews would be yet another reason to find out how to make gujiya.

It is quite easy to make gujiya.

Thanks to khoya or mawa, a main ingredient of the gujiya recipe, which is responsible for the fine taste of this sweet dish. Savor gujiya, and this experience would linger in the mind for a long time.

How to make gujiya, a deep-fried food, to score well on the health score card too? Add nuts like almonds and cashews for the filling.

The nuts are optional items in the gujiya recipe you might, however, want to use them for the health benefits these offer.

Food Fact
Almonds are rich in, among others, mono-saturated fat, fiber, magnesium and copper.

Research studies have shown that the reduction of cholesterol and regulation of glucose as some of the health benefits of almonds.1

The cooking method of gujiya is similar to that of kajjikayalu, karanji or karjikai. The difference is that the gujiya recipe typically uses khoya or mawa for the filling.

The other sweet dishes generally use dry coconut and other items for the filling.

how to make gooseberry juice
You may want to drink gooseberry juice, as it is said to be an outstanding health drink.

Ref: 1Health Benefits of Almonds beyond Cholesterol Reduction, Journal of Agricultural and Food Chemistry,

Servings: About 10-12 pieces


For the Shell / Skin of Gujiya:

1. Maida 1 cup
2. Ghee / clarified butter 1 tablespoon
3. Oil 1 tablespoon

For the filling:

1. Khoya / kova / mawa / khova 1/2 cup
2. Dessicated coconut 1/4 cup
3. Sugar 5 tablespoons or to taste
4. Dry nuts, chopped, 1/4 cup
5. Cardamom powder 1/4 teaspoon

For the sugar syrup:

1. Sugar 1/2 cup
2. Water 1/4 cup
3. Milk 2 tablespoons

How to make the Dough?

1. Add ghee and oil to the maida.

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Mix thoroughly.

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2. Add water in small quantities and at the same time mix.

Ensure the dough is slightly firm.

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3. Cover and keep aside for about 20 minutes.

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How to make the Khoya-Dry Nuts-Sugar Filling?

1. Grate khoya.

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2. Grind the sugar to a powder.

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3. Add sugar powder, dessicated coconut, dry nuts and cardamom powder to the grated khoya.

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Filling is ready.

How to make the Sugar syrup?

1. Add water to sugar.

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2. Heat till the sugar dissolves.

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3. Add milk.

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Boil for a minute.
4. Strain the sugar mixture to remove any impurities.

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5. Boil the sugar mixture on a low flame till the mixture reaches a 1-thread consistency.

Sugar syrup is ready.

How to Prepare Gujiya?

1. For the steps on rolling the dough, placing the filling, making the raw gujiya and frying the same, please refer:

Common Cooking Steps - How to make Kajjikayalu / Karanji / Gujiya
2. Keep aside the fried gujiyas on a paper napkin to cool.

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3. Gently drop the gujiyas, 2-3 at a time, to the hot sugar syrup.

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4. Pour the syrup on the gujiyas with a spoon, so these are completely coated with the syrup.

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5. Place the gujiyas on a plate.

Keep aside to dry.

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6. Gujiya / mawa gujia is ready.

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TIPS How to make Gujiya?
1. If you do not want the gujiyas to be too soft, decrease the oil by about 1/2-a-tablespoon while making the dough.
2. Grate the khoya as soon as you remove it from the refrigerator, because grating will be easy.
3. If dessicated coconut is not available, use a portion of a dry coconut / copra and remove its brown, outer skin.

Grate the copra and then grind the gratings.
4. If you do not want to dip the gujiya in the sugar syrup, do not make it. Instead, add more sugar while preparing the filling.
5. Add 1/2-teaspoon lemon juice soon after you make the sugar syrup to ensure it does not become solid quickly.