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Gujiya Recipe – How to make yummy and delicious gujiya at Home

How to make yummy and delicious gujiya at Home

Gujiya Recipe in Hindi – How to make yummy and delicious gujiya at Home

History of Gujiya

Gujiya or Gujia is a dumpling style dessert course dish having a shell made up of Maida flour and well stuffed with various versions and most common among them is khoya stuffed Gujiya. This is an Indian originated dish and it is popular in various parts of the same country such as Bihar, Uttar Pradesh, Madhya Pradesh, and Rajasthan etc. and specially prepared on the festivals and two major festivals Holi and Diwali celebrated in North India are fully incomplete without making them.
Gujiyas can also be sometimes spelled out as gujhia or purukiya. The classical version of this dish contains a stuff of semolina well bonded with sugar powder and khoya along with some dry fruits. Nowadays after the evaluation of globalization, this stuff has various available versions such as fruit gunjiya, anjeer gunjiya and much more.
If I describe you physical version of Gujia then it is just a replica of samosa but a samosa has a fixed shape but a Gujiya may have different shapes. There exist many other dishes which are quite similar to our Gujiya such as Neureos, which is a Christmas dish and can be easily found in Goa. It is a flaky pastry loaded with a sweet filling.
Now let us start making yummy and delicious Gujias. There are many famous practices for making Gunjiya but as I said its traditional form is a khoya Gunjiya. So we will learn that practices first of all, in this practice we fry our khoya or mawa then we add semolina, sugar powder and dry fruits such as almonds, cashews or resins or anyone else. Since it is mostly made on festival occasions then instead of adding khoya we use condensed milk.

Main Elements of Gujiya

Course: Dessert
Main ingredients: Suji, Maida flour or wheat flour and khoya
Place of origin: India
Serving temperature: Hot and cold
Taste: Sweet
Type: Dumpling
Variations: Served as both dry gujiya or dipped in sugar syrup

Gujiya recipe

Time required: 30-50 minutes
Servings: 4-5 people


Almond – 50gm (cut each of them into 5 – 6 pieces)
Cadenced milk – 200 gm
Dry coconut – 2 tablespoon (grated)
Ghee – 2 table spoon+ 1 tablespoon + to deep fry
Raisin – 50 gm (Remove the stems from it)
Semolina – 1 cup
Sugar Powder – 400 gm
White flour – 2 cup

How to make Gunjiya

  1. First of all, we will knead our flour for Gunjiya.
  2. To make our dough we will pour our white flour in a big bowl and add 2 tablespoons of ghee to it and some water to make it very tight dough and while making it so you need to remember that your dough needs to be tighter than a regular dough.
  3. Once your dough is ready to cover it and keeps it aside for some 20-30 minutes so that white flour get some time to puff.
  4. Now take out a pan and add 1 tablespoon of ghee to it.
  5. Now take out a pan heat the ghee in it for a while.
  6. Once the ghee gets heated well add your condensed milk to it slowly-slowly in such order that neither lumps get form nor the milk gets burn.
  7. Once condensed milk mixes well with the ghee, then add semolina to it and roast it well and keep stirring both of them.
  8. Once semolina gets roasted well add coconut and sugar to it and stir the mixture well.
  9. Once all the elements of the mixture get mixed well add your dry fruits and mix it well.
  10. Your stuff for filling the Gujiya is ready.
  11. Pour it in a vessel and allow it to get cool.
  12. Note: Gunjiya making is a very big and time consuming process and if you are feeling fatigue and tired then you can also have a tea break as per your need. And if you don’t know how to make a tea then we have a solution for you.
    How to make tea in Hindi -Tea Recipe – Masala chai Recipe – Indian Tea:

  13. After 30 minutes when you find that your dough is puffed well start processing on it.
  14. Uncover the dough and mash it to make it little soft.
  15. Make small and flatten balls from the dough. These flatten balls are commonly known as pedi.
  16. Take one pedi, put it on a chakla and start making small scones of about 2-inch radius of all of them.
  17. Take a Gujiya cast and put one scone on it apply little water on the sides of the scone and put a little amount of your filling stuff onto it.
  18. Now close the cast press it tightly and remove the extra dough coming out from the cast.
  19. Note: You can reuse it extra dough by making its pedi again and again.

  20. Open cast take out your Gunjiya and start collecting it on a plate
  21. Note: You can also make Gunjiya without a cast but it is always a good practice to make them with a cast and it is easy as well.

  22. Take a frying pan and pour some ghee for deep frying as per your requirement.
  23. Heat it and pour your Gunjiyas into it slowly-slowly and coock them on medium or small flame till both sides’ turns into a shiny brown color.
  24. Your gujiyas are now ready to eat or serve.
  25. You can enjoy them hot as well as cool.

You can store them in an airtight container for some 10-15 days.

You can watch the demonstration in Hindi here:

हिंदी अनुवाद के लिए यंहा क्लिक करें::

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