Gujiya | How to make Gujiya

By Kajal Singh  |  20th Mar 2016  |  
4.0 from 1 review Rate It!
  • Gujiya, How to make Gujiya
  • Prep Time

    30

    mins
  • Cook Time

    2

    Hours
  • Serves

    10

    People

45

1





Video for key ingredients

  • How to make Khoya

About Gujiya Recipe

An epic and classic gujiya recipe. The most famous dish of holi which is mostly found in every house during this festival.

Gujiya is a delicious dish which is enjoyed by the people of every age group. The recipe by Kajal Singh teaches how to make Gujiya step by step in detail. This makes it easy to cook Gujiya in your kitchen at home. This recipe can be served to 10 people. You can find this dish at most restaurants and you can also prepare Gujiya at home. This amazing and mouthwatering Gujiya takes 30 minutes for the preparation and 120 minutes for cooking. The aroma of this Gujiya is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Gujiya is a good option for you. The flavour of Gujiya is palatable and you will enjoy each and every bite of this. Try this Gujiya and impress your family and friends.

Gujiya

Ingredients to make Gujiya

  • For the dough:
  • 500 gm refined flour (maida)
  • 150 gm desi ghee, melted
  • Water to knead the dough
  • For the filling:
  • 400 gm roasted khoya
  • 200 gm sugar
  • 1 bowl of finely chopped dry fruits (cashewnut, raisins, almond and grated coconut)
  • 1 spoon elaichi powder
  • Ghee/refined oil for deep frying

How to make Gujiya

  1. Prepare a normal dough with ghee. Cover and keep aside.
  2. Put in the powdered sugar, dry fruits, elaichi powder in khoya and mix it well.
  3. Put 1 spoon maida in 1/2 bowl water and mix it well. (This will work as an adhesive to join the gujiyas.)
  4. Make small balls from the dough and roll it like a roti. Fill 1-2 spoons of mixture and make it like a gujiya applying water prepared in the previous step. Make gujiyas of all the dough.
  5. Dry them under a fan from both the sides. (This will use less ghee.)
  6. Deep fry them on a low and medium flame very carefully as the gujiyas are very delicate and can break it easily.
  7. Fry until it attains a light pink colour. It is now ready to eat!

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Poonam Mandania year ago

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