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  1. 250 gms maida (flour)
  2. 500 grams khoya
  3. 3 tbsps raisins
  4. 100 gms almonds (slivered -cut into thin strips)
  5. 100 ml water.
  6. 250 gms sugar.
  7. Oil for Deep Frying.


  1. Add maida to a mixing bowl.
  2. Add 3 tablespoons of oil.
  3. Knead well with fingers so that the mixture has a texture of breadcrumbs.
  4. Now add some water and knead lightly.
  5. Keep adding water as required and knead into a soft dough.
  6. Set aside and cover with a damp cloth.
  7. Now take a fry pan and add the khoya .
  8. Fry Khoya to a light brown colour.
  9. Add sugar into the khoya and mix well.
  10. Add almonds and raisins.
  11. Remove from heat and let it cools.
  12. Now for making the Gujia – Roll out the dough into a small circle (thicker and smaller than a normal chapati. )
  13. Fill half the circle with the khoya mixture, fold the circle and seal all round, twisting the edges inwards.
  14. Take care that the filling does not ooze out.
  15. Deep fry these gujjias, a few at a time, till they are a deep golden brown on a slow heat.
  16. When done take them out on some paper towels to soak excess oil.
  17. When they have completely cooled down you can fill them in a air tight container.
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