Gujiya (sooji) | How to make Gujiya (sooji)

By Bindiya Sharma  |  17th Mar 2016  |  
4.6 from 5 reviews Rate It!
  • Gujiya (sooji), How to make Gujiya (sooji)
Gujiya (sooji)by Bindiya Sharma
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About Gujiya (sooji) Recipe

This time around I did not have any khoya/mawa at hand, so decided on semolina(sooji)and coconut(nariyal) stuffed gujiya.Came out equally delicious and have a longer shelf life.

Gujiya (sooji), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Gujiya (sooji) is just mouth-watering. This amazing recipe is provided by Bindiya Sharma. Be it kids or adults, no one can resist this delicious dish. How to make Gujiya (sooji) is a question which arises in people's mind quite often. So, this simple step by step Gujiya (sooji) recipe by Bindiya Sharma. Gujiya (sooji) can even be tried by beginners. A few secret ingredients in Gujiya (sooji) just makes it the way it is served in restaurants. Gujiya (sooji) can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Gujiya (sooji).

Gujiya (sooji)

Ingredients to make Gujiya (sooji)

  • For the dough- 2 cups all purpose flour
  • 4 tbsp ghee
  • 4 tbsp Milk
  • water as required
  • For the filling-1 cup semolina(sooji)
  • 1 cup powdered sugar
  • 1/2 cup dessicated coconut
  • 1 cup Chopped Dry fruits(Almonds, raisins, pistachios, cashews)
  • 1/4 tsp Green cardamom powder(elaichi)
  • 1 tbsp chironji
  • 2 tbsp ghee
  • Oil/ghee for deep frying as required

How to make Gujiya (sooji)

  1. Take a large bowl, add flour, ghee and milk to it. With the addition of a little water, knead well into a smooth, stiff dough(this takes 6-8 minutes of continuous kneading.
  2. Cover dough with cling film and keep aside to rest for half an hour.
  3. Meanwhile make the filling- Take a heavy bottom pan and dry roast sooji over gentle heat till rawness disappears and the sooji turns a light golden brown.
  4. Add 2 tbsp ghee to the pan and keep stirring, now add the dry fruits, chironji, coconut and cardamom powder. Roast for a couple of minutes over low heat, then keep aside to cool. Mix in sugar when cool.
  5. Divide the dough into 30 portions and roll out into small puris.
  6. Take a gujiya mould and place the rolled out puri onto it, add a tbsp of the filling, moisten the edges with a little water and press down mould to seal. Remove excess dough.
  7. Prepare all the gujiyas this way.
  8. Heat oil/ghee over low flame till barely hot. Lower prepared gujiyas into the oil, a few at a time. Fry over gentle heat till light golden and crisp.
  9. Drain well and store in airtight containers when cool.

Reviews for Gujiya (sooji) (5)

Manisha Bisht8 months ago


Sadhna Bhaya2 years ago

look good .I will try

Shoba Bharathraj2 years ago

Looks great

Veena Kalia2 years ago

yummy gujiya

Nidha Sharma3 years ago


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