Posted in indian sweets

Gujiya (Baked) Recipe


GUJIYA – A traditional sweet dish wherein outer shell is prepared with refined flour and subsequently stuffed with mawa/khoya. Sometimes, semolina is used along with refined flour for making crispy outer shell. Also, filling sometimes includes the combination of desiccated coconut and dry fruits along with khoya/mawa.

Gujiyas are traditionally deep-fried but I am sharing the baked version as it takes very less oil/ghee to bake them. I assure you that you will forget about deep-fried gujiyas once you have tasted these scrumptious and crispy baked goodies.

So, get baking quickly.



For Outer Shell

  • 1 Cup Refined Flour
  • 2 Tbsp Semolina (Sooji/Rava)
  • 1/4 Cup Milk
  • 1 1/4 Tbsp Ghee

For Filling

  • 250 Gms Mawa/Khoya
  • 20 Almonds (Chopped)
  • 30 Raisins (Chopped)
  • 30 Pistachios (Chopped)
  • 2 Tbsp desiccated Coconut
  • 5 Tbsp Powdered Sugar
  • 1 Tsp Cardamom Powder
  • 3/4 Tbsp Ghee

For Assembling

  • 1/2 Tbsp Oil/Ghee (For Baking)



For Outer Shell

  1. Transfer refined flour and semolina to a big bowl. Pour ghee over them and rub well with fingers such that their texture resembles bread-crumbs.
  2. Add milk, one tablespoon at a time and knead a firm dough. Quantity of milk might vary depending on the quality of flour.
  3. Cover dough with a wet kitchen towel and allow it to rest for 30 minutes.

For Filling

  1. Heat ghee in a frying pan and add mawa/khoya.
  2. Stir it continuously for 5 minutes at low flame and add desiccated coconut.
  3. Cook for 2-3 minutes more and turn off the heat.
  4. Once it has been cooled down, add remaining ingredients and mix well.

For Assembling

  1. Divide dough into equal portions.
  2. Roll one portion thin and place it on gujiya mould.
  3. Stuff it with filling and brush sides of mould with water.
  4. Close the mould tight.
  5. Open it and remove extra dough. Do not throw it as this dough can be used in making more gujiyas.
  6. Release gujiya from the mould by tapping the mould on your palm.
  7. Seal the edges well by pressing with fingers. Finally, seal it by pressing fork on the edges.
  8. Brush both sides with oil and place it on a baking tray (loned with parchment paper).
  9. Repeat with other portions.
  10. Transfer baking tray to a preheated oven and bake at 180°C for 25-30 mins.




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