Sweet Gujiya

Sweet Gujiya

From   Hi Tea

Prep: 35 minutes

Cook: 35 minutes

Method: Moderate

Course: Mithai

Type: Indian

These gujiyas are usually made during festival or a special occasion


  • All-purpose flour 2 cups + 1 tbsp
  • Semolina (suji / rawa) ¼ cup
  • Ghee 3 tbsps
  • Poppy seeds (khuskhus) 3½ tbsps
  • Cashewnuts, chopped 10
  • Raisins (kishmish) 20
  • Desiccated coconut 1 cup
  • Green cardamom powder 1 tsp
  • Nutmeg powder ½ tsp
  • Powdered sugar 1 cup
  • Oil to deep-fry


  • To make the dough, take all-purpose flour in a bowl, add semolina and 3 tbsps ghee and mix well. Add sufficient water and knead into a semi-soft dough. Let the dough rest while you make the stuffing.
  • To make the stuffing, heat remaining ghee in a non-stick pan, add poppy seeds and saute them till light golden brown.
  • Add cashewnuts, raisins and desiccated coconut. Mix well and cook on medium heat for 2-3 minutes.
  • Add cardamom powder, nutmeg powder and powdered sugar and mix well. Set aside to cool.
  • Divide the dough into small equal balls and roll them into small puris.
  • Place each puri in a gujiya mould, place some stuffing in the centre, close the mould and shape into gujiya.
  • Heat sufficient oil in a kadai, gently slide in the gujiyas, a few at a time, and deep-fry till light golden.
  • Drain on absorbent paper and let them cool.
  • Serve or store in an airtight container.