Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 1.5 cup - refined flour
  • 5 tsp - melted ghee or oil
  • 1/4 tsp - baking powder
  • 1 cup - khoya (mawa)
  • 1/2 cup - sugar
  • 4 tbsp - desiccated or grated dry coconut
  • 4 tbsp - crushed mix nuts
  • 1/2 tsp - cardamom powder
  • 3 tbsp - poppy seeds

How to Make Gujiya

  • Roast mawa in a non-stick pan for 2 minutes or till it becomes light brown in colour (you can skip this step if you are not making in big quantity).
  • Take out in a bowl and let it cool down.
  • Dry roast poppy seeds in a pan.
  • Take refined flour in a bowl, add ghee or oil in it and mix well.
  • Now add enough water to make a medium soft dough.
  • Rest the dough for 20 minutes.
  • Add sugar, nuts, poppy seeds, coconut and cardamom powder in the khoya (mawa) and mix well.
  • Make small balls from the dough and roll out small pooris from it.
  • Apply a little water on the edges of the poori.
  • Take 1.5 tsp stuffing and put in the centre of the poori and fold it like a half moon.
  • Press the edges nicely with your fingers, then press the sides with a fork to seal the edges and to give a nice pattern.
  • Heat oil or ghee in a pan, fry gujiya on medium flame till golden brown in colour.
  • Drain on a tissue paper and store when it has cooled down completely.
  • Recipe courtesy: Maayeka