Gujiya (Without Mawa- Chasni) | How to make Gujiya (Without Mawa- Chasni)

By sana Tungekar  |  25th Apr 2016  |  
5 from 1 review Rate It!
  • Gujiya (Without Mawa- Chasni), How to make Gujiya (Without Mawa- Chasni)
Gujiya (Without Mawa- Chasni)by sana Tungekar
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About Gujiya (Without Mawa- Chasni) Recipe

The are all time favourite Gujiyas, lightly fried and filling. Rich in taste with dry coconut, bhuna rawa, elaichi and dry fruits.

Gujiya (Without Mawa- Chasni) is a popular aromatic and delicious dish. You can try making this amazing Gujiya (Without Mawa- Chasni) in your kitchen. This recipe requires 45 minutes for preparation and 30 minutes to cook. The Gujiya (Without Mawa- Chasni) by sana Tungekar has detailed steps with pictures so you can easily learn how to cook Gujiya (Without Mawa- Chasni) at home without any difficulty. Gujiya (Without Mawa- Chasni) is enjoyed by everyone and can be served on special occasions. The flavours of the Gujiya (Without Mawa- Chasni) would satiate your taste buds. You must try making Gujiya (Without Mawa- Chasni) this weekend. Share your Gujiya (Without Mawa- Chasni) cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like sana Tungekar for inputs. In case you have any queries for Gujiya (Without Mawa- Chasni) you can comment on the recipe page to connect with the sana Tungekar. You can also rate the Gujiya (Without Mawa- Chasni) and give feedback.

Gujiya (Without Mawa- Chasni)

Ingredients to make Gujiya (Without Mawa- Chasni)

  • maida 1/2 kg
  • Powdered sugar 200 gms
  • 200 gms Rava (Fine)
  • 4 to 5 pods of cardamom
  • raisins 50 gms
  • cashew 50 gms
  • almond 50 gms
  • Dry coconut half
  • ghee for frying

How to make Gujiya (Without Mawa- Chasni)

  1. Dry roast the Rawa and keep aside to cool it down.
  2. Knead Maida well and tight with water, touch of ghee and keep aside under wet cloth.
  3. Now chop the dry fruits to be used.
  4. Deseed the Cardamom.
  5. Dry roast the coconut, dry fruits and blend in powdered sugar.
  6. Now add this mix to the roasted Rawa.
  7. Now make portions of the maida into into small balls and start rolling into poori size.
  8. Put filling mix on half side of poori, close with other half, seal by folding the other half.
  9. Heat ghee in a deep kadai and fry on high medium heat. Remove when golden fried.
  10. Serve fresh or cool.

My Tip:

Do not over fry it.

Reviews for Gujiya (Without Mawa- Chasni) (1)

iram khan2 years ago


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