Kesari Gujjia

Recipe by
Total Time:
60-90 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

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How to Make Kesari Gujjia

  • Heat water and add some saffron to it.
  • When the saffron starts releasing colour, turn off the flame.
  • Mix the flour and ghee well, add enough water and prepare a soft dough.
  • Keep the dough aside.
  • Roast khoya on low heat, stirring continuously, until it turns light pink.
  • Turn off the flame and add some saffron and the dry fruits.
  • When the khoya mixture cools, break into fine crumbs with your fingers.
  • Roast the rawa on low heat.
  • Mix the rawa, powdered sugar, cardamom powder and salt with the khoya.
  • Add more sugar if required.
  • Take small portion of the dough and roll into small rounds.
  • One by one, place the rounds into a gujjia mould.
  • Place 1 tsp of the khoya filling on one side of the round inside the mould.
  • Prepare a paste of one tbsp of water and 1 tsp of maida.
  • Apply the paste with your finger throughout the edges of the round inside the mould.
  • Close the mould to seal the mixture and press it.
  • Repeat the process with other rounds.
  • Deep-fry the gujjias in hot ghee on low flame until light brown on both sides.
  • Cool them completely before storing.