Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

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

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 500 g - Maida
  • 350 g - Khoya
  • 250 g - Desiccated coconut
  • 100 g - Fried suji
  • 350 g - Castor sugar (bhoora)
  • 100 g - Refined vegetable oil
  • 500 g - Refined vegetable oil for deep fry
  • water - as required
  • 25 g - kismis
  • 25 g - melon seed
  • 2 - elaichi crushed to powder
  • 1 cup - maida for dusting and sealing (for sealing you can dissolve 2 tbsp of flour in water )

How to Make Gunjiya

  • Slightly dry fry khoya in a pan and put it aside on a plate.
  • Fry suji in clarified butter till golden brown and put aside on a plate.
  • Make firm pliable dough of maida with refined vegetable oil and water.
  • For making the mixture:
  • Take a big plate and put the khoya, suji, desiccated coconut, castor sugar, kismis, melon seed, elaichi powder and mix well to make the stuffing.
  • Now make small balls smaller than a tennis ball.
  • Roll it out thinly, put on a gunjiya mould. Add a tsp of filling in the middle and seal the edge of the mould with maida solution.
  • Care should be taken to avoid the mixture touching the sealing portion as it will not seal well.
  • Now close the mould and trim the excess.
  • Open the mould and push the gunjiya out. Put it on a muslin cloth and cover it with a light wet cloth to avoid dryness.
  • Likewise, make the remaining gunijiyas.
  • Heat oil in a frying pan and add gunjiyas, one by one, into the pan and fry till they turn light brown.
  • Drain and serve.