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Gujia or Gujiya

Padma Rekha
0 minutes
Prep Time
30 minutes
Cook Time
10 People
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ABOUT Gujia or Gujiya RECIPE

Gujia is deep fried pastry filled with Kova and dry fruits such as dry coconut and cashewnuts and almonds. There are many variations in making this recipe, in Andhra Pradesh we make this with a different filling. We use grated dry coconut with suji and nuts and we do not dip them in sugar syrup and we call this as Kajjikayalu. Gujia is a traditional dish in North India. They make this sweet for Holi and Diwali. Here the stuffing and the preparation method is different than a South Indian recipe. Gujiya recipe is a North Indian desert made with Khoya. It is popular in Rajasthan, Bihar, UP, MP and Delhi. While Gujiya recipe is easily available in all sweet shops, it is particularly relished during Holi time, especially bhang Gujiya. Like all popular recipes, Gujiya recipe also has many variations. There is chocolate Gujiya, Jam Gujiya even fresh fruit Gujiya .BetterButter gives the Gujiya recipe a big thumbs up. try other Holi recipes . Betterbutter is best platform to find Gujia recipe, gujia recipe with suji, Gujia in English Gujia recipe in Holi and how to make perfect Gujia recipe step by step.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • North Indian
  • Dessert

Ingredients Serving: 10

  1. All purpose flour (maida)- 2 cups
  2. Ghee- 3 tbsp
  3. A pinch of salt
  4. oil for deep frying
  5. For the Filling:
  6. Kova/khoya/mawa (unsweetend)- 2 and 1/2 cup grated and lightly fried
  7. Grated dry coconut- 4 tsp
  8. Cashewnuts-15 finely choped
  9. Almonds- 15 finely chopped (blanched and chopped)
  10. cardamom powder- 1/2 tsp
  11. Powder sugar- 1/2 cup
  12. For the sugar Syrup:
  13. Sugar- 1 cup
  14. Water- 1/4 cup


  1. Sift the flour, salt and ghee into a mixing bowl, rub it well to bring it to a bread crumb texture. Add a little cold water and knead into a stiff dough, cover with a moist cloth and set aside.
  2. Take the kova, choped cashewnuts, choped almonds, grated dry coconut, cardamom powder, powdered sugar and mix well to combine every thing, set aside.
  3. Start to heat the oil in deep frying pan on a low flame. Divide the dough into small balls and press them into small puris.
  4. Place two spoons of filling in the center, apply little water on the edges with your finger and fold the puris in half like a half moon. Make all the puris like this and set aside.
  5. Now make the sugar syrup with 1 cup of sugar and 1/4 cup water. (This syrup should be like that of gulab jamun syrup.)
  6. In the meanwhile deep fry the stuffed gujias in hot oil on a low heat till they turn golden in colour.
  7. Remove the fried gujias from oil and drop them into the sugar syrup. (Note that the sugar syrup should be hot when you drop fried gujias into it.)
  8. Nicely coat with the syrup and leave them for a while for 1-2 seconds and remove them from the sugar syrup (make sure that the sugar syrup should coat all sides). Now place them on a serving plate.
  9. Gujias become dry with in one hour so you can store them in an air tight container for 1 month.

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Jalila Abdullah
Jalila Abdullah   Mar-02-2018

Supreetha Devagiri
Supreetha Devagiri   Mar-12-2017


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