Gujia, Ghugra, Karangi
Gujia is a fried pastry filled with an aromatic nuts mixture. In India, Gujia is traditionally made for the holidays like Diwali and Holi and is a must have treat.
- 1 cup all purpose flour plain flour or maida
- 1 tbsp sooji semolina flour
- 2 tbsp oil
- 1/3 cup lukewarm water use as needed
- 1/2 cup heavy cream or whipping cream
- 1 cup milk powder
- 1/4 cup coconut powder
- 1/4 cup sliced almonds
- 1/2 tsp cardamom powder
- 2 tbsp sugar
- 2 tbsp melon seeds (optional)
- 1/2 cup sugar
- 1/4 cup water
- 2 tbsp sliced almonds and pistachios
To Make Paste
- 1 tbsp all purpose flour
- 2 tbsp water
- Mix flour, sooji, and oil in a bowl, make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft and pliable.
- Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.
- Mix the cream and milk powder in a frying pan. Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan.
- Turn off the heat and add coconut, almonds, melon seeds, sugar, and cardamom powder. Mix together well. After cooling, the mixture will be lightly moist. Keep aside.
Making the Gujias:
- Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
- Knead the dough again for a minute. Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.
- Roll each ball into about 4-inch diameter (like a roti or chappati).
- Dip your finger in the flour paste and spread it around the rim of the rolled dough, but just on the half the circle.
- Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out. Continue filling the rest of the gujia in the same manner.
- Heat about 1 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
- Place the gujia in the frying pan few at a time.
- After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don't fry on high heat; the gujia crust will be too soft and not crispy.
- When they are done cooking, lift them out of the oil with a slotted spoon.
- Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.
- Dip the gujias into the syrup making sure they are coated with syrup all around. Place the gujias on a wire rack to allow the extra syrup drain.
- Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.
- Gujias will be dry in an hour.
Gujia can be stored in airtight container up to a month. Gujia makes great gift idea for Holidays you may also like Besan Ladoo, Spicy Cashew, Baklava, Besan Mathri
Tried this recipe?Let us know how it was!
86 thoughts on “Gujia”
Do you think I can bake these instead of frying? If so, at what temperature and for how long? Also, I do not want to use the sugar glaze, how much more sugar I need to add?
RECIPE IS GOOD
Enormously enjoyed this article :), keep up the great
writing and I’ll keep coming back for more. Will be sharing this
with my twitter followers and I’msure they’ll enjoy it as well!
Kristy, thank you
Thanku soo much Manjula Auntyji that is my most waited recipe thanks for sharing love ❤️ you stay blessed ????????
Hello anty, this gujia recipe is very good i want to ask can i freeze them un fried ?.
after frying they stay good for about 10 days good at room temperature or refrigerate for about 2 months.
I made gujia today. It came out very well. Thanks a lot.
Very tasty and yummy dessert
Hello Manjulaji, i made khoya but its bit sticky then i added sugar .But its still sticky can u tell me now what should i do with that khoya??Please reply soon..
I was wondering what do you do after making so many delicious things. Do you invite friends over or just you and your family eat them?
I have some more questions-
Who does the videography?
Who does the cleaning up after you cook?
What made you start this site?
I hope you don’t mind my inquisitiveness!
i made this gujiya today… came out good …just one drawback tat they were little hard… please tell me what went wrong so tat i would make it better next time
hello aunty! wanted to know how much time it takes the filling to cool off to such a dry level as u have in your video… mine stays in a running dough form …
Hi Abha, you need to bring the filing to room temperature. If it is still soft, that means you need to let it cook more.
i love u r manjulas kitchen blog aunty thank u for u reciepies
excellent sweet for all occasions
Hi Aunty, from Malaysia. Thank you so very much for this recipe. It was a hit at our Kartik festival here. I did not have dessicated coconut, instead used fresh grated coconut, lightly toasted. Was a little apprehensive about the milk powder, because most brands available here are mixed with palm oil and soya lecithin and “stabilizers”, but it worked out well. For the pastry, instead of oil, I substituted ghee, quantity slightly less (because the ghee was not melted), and then fried the gujiya in ghee. Added half a teaspoon of almond flavor to the syrup. Other than that, kept to your basic recipe and technique – and the video most helpful – besides it puts your very personal stamp on it! Made me smile and think of you when I was making the gujiya. Hare Krishna!
how much of khoa should i use instead of milk powder and cream? can we use milk powder and milk?
About 1/4 cup of khoa.
I must to try. I stay with english dictionari to find the ingredients, I hope to maket soo as posibil to find the ingredients .
I have made these gujias a few times and they have always turned out great! Everyone is always asking me where I learnt to make these.
They are absolutely delicious!! Thanks for the recipe!
Madam you are so cool with a neat defined way of showing your recipies.good luck.
Its always been a pleasure being on your website and seeing you cook.. The dishes that u provide are lovely.. and more beautiful than that is the love and affection u put in them.. i love to watch your hands while u cook..!! u r so precise and yet so gentle with your dishes!! -anu
I made gujias on this diwali..but it doesn’t come out well…become soft..i fried it on low flame..but used normal water and i think oil was also less for the dough…is these can be reason for soft gujias…plz suggest me…Thanks
Happy Diwali. Auntyji thank you for your website. I had invited friends for Diwali but got stuck thinking what to cook. And while I was googling found your site and you saved my day. I tried your besan ladoo and gujia and came out very good. Once again thank you.
Can i use fine semolina flour or do i need coarse semolina flour for this recipe
Use fine semolina flour
Dear Ms. Jain,
Thanks so much for providing a very good website to teach younger Indians the art of Indian cooking!
I love Gujia, it was always one of my favorite desserts as a child. I have to practice your recipe a bit more, but the first time it came out pretty good, and I substituted the maida flour, with healthier white whole wheat flour. It works, but it takes a little getting used to. Just thought I could try to make the recipe with a healthier grain, as so much of our traditional food is fried.
Thanks for the recipe. I had a question, if I do not want to do the garnish with sugar syrup, will I have to adjust the sweetness in the filling?
Mahi, Add extra sugar with the filling.
I think I’m going to crimp the edges to make a pretty pattern!
Hi Ms Manjula,
I have made your peda recipe using khoya method you showed in that video. It turned out great. However this recipe my “khoya”: milk-powder and heavy whipping cream never reached the “runny” consistency. I am so bummed. I kep cooking the mix thinking it will eventually reach that consistency, now after 12 minutes it just getting dryer by the second and also does not look pale yellow any more. What could be wrong? The consistency you showed is so obvious that there is no way I missed it in my pan. What do I do now? Please help!!!!
i just wanted to know whether we can use the milk powder tht we use for kids i.e;formula powder….
Baby formula will taste very different AND don’t forget that baby formula (powder or liquid) is nutritionally formulated for infants and toddlers, not adults. It is not a cooking substitute.
You are the BEST Manjula Aunty !!!
Thank you so much for your recipes…
I have done my ghujiya very tasty using milk powder
I used mlk instead of water to knead the dough for the crust.
Gujias turned out extra tasty.
Can you please tell which milk powder do you use ? All I could find is “Gret value” Instant dry milk? Is that it ? Thanks.
You can buy the dry milk powder in any grocery store in the same section where they keep baking products.
Milk powder is the same as dry milk. It’s simply milk that has been dehydrated.
Milk powder is a big mystery to me… I made gulab jamun the way you showed, it turned out to be a disaster. I soeaciially bought the milk poweder and all.. frist time I tried , it melted in the oil.
I tried again with less butter and they turned out to be hard rock balls…
Any ideas what are we doing wrong.. Hope you are showng all the steps and listing all the tips to make them. Thanks
CS, Indian sweets are NOT easy to make despite how simple they seem. Don’t get discouraged. Jaya
how to slice almonds thin?do you use a special tool?
You buy them ready-sliced in the supermarket (baking section, usually) or at an Indian grocery. I wouldn’t try to slice them myself, because that’s a recipe for a trip to the emergency room. 🙂
hi aunty can we replace cream with milk
I try to make gujias, for the filing i tried as per your instruction only but you shown in your video when you stirring cream with milk powder it starts leaving the sides of the frying pan. But when i tried to do it, its not coming like that. after few minutes it made solid.
Plz tell me clearly how to make.
thanx for posting such gr8 recepies…it always works out good….u used milk while making filling but in the ingredients it is written as creame….plzzzz let me knw wat to use…..di plz tell me the substitute of khoya….plzzzzzzzz
Sorry milk or cream eather will work or use the peda for khoya.
after seeing ur vedio . i had also tried to make khoya with cream n milk powder. but it was not in good shape
pls let me know which brand of milk powder n cream u r useing n where i can find that. i live in chicago
I love your website… i learnt soo many things ……….. Aunty , ystrday i tried ur Bengali Rasgulla recipe….. i did the excatly the same way… aftr taking out the cooker …i kept them in refrigerator to cool .. and aftr 30 mins when they came out they were hard……….can u help me aunty……. i am reallly confused here……
Next time knead the paneer more.
kneading paneer for how long … ? do u have any idea ??
Knead it for several minutes pressing down with the heel of your hand and smearing the paneer onto the (clean) countertop. Scoop it back together, and repeat until all of the graininess is gone from the paneer and it feels almost silky. At first it’s hard to do because the paneer is crumbly, but you have to keep doing it until it’s not crumbly and starts holding togethter pretty well. If the paneer seems too dry, add back a tsp of water to moisten it.
Hope this helps. Jaya.
thanks Jaya.. i will try to make it again.. nad let u know..
do u have a food processor or chopper..after making paneer try to remove as much water as u can ..then run the paneer in FP or chopper..within few minutes..it will form a dough ball..perfect for u.but remember remove as much water as u can..because if there is water in paneer..it will be messed up.
Thank you very very much ))
Hi Manjula Aunty,
Your recepies are really great and i have tried a lot of recepies from your cooking shows online. Keep posting us lots of recepies!
I wanna try and make this gujiya today. If I use fresh khoya instead of cream and milk powder, how much should i use for 20-24 gujjiyas? Pls advise. Thankyou. You are doing an awesome job. A blessing for experimenting people like me who has gotten bored of cooking same old roti-sabzi-dal for so long:-) I have tried 5-6 recipes from you site already. needless to say, all came excellent. Thanks to your simple nd easy to follow recipes and great videos. My 6 year old son loves watching your videos! he wants to be a chef he says!!!
About 3/4 cup khoya will be ok.
which milk powder did u use and where can i find it.
can u please tell me how can i make khoya at home.
Amazing recipe. Im from South India. The inner contents tasted like the peda.
I couldnt get the shape right. But the contents manages to stay inside without breaking the crust.
HI Manjula garu
gujias look great. I like to try there.
Which milk powder did you used for gujias. can you suggest me the store.
I experimented a little and added roasted poppy seeds and roasted fresh coconut to the filling mixture. Gujia’s taste absolutely wonderful.
I tried this recipe and it came out just perfect…very tasty ! Made them for my sisters family and they absolutely loved it..all credit goes to you..thank you !
thanks for replying…will try kachouri again.
can Gujja stay if i used mava?
also i made some laddos of d remaining filling…
thx so much 4 ur reply
Gujia will stay good for 2 weeks or more if they are kept in close container.
thx 4 ur all yummmmilicious recipes….
i prepared Gujja using mawa yesterday. How long can it stay on shelf? i’m in chicago
Kachori needs to be fried on very low heat otherwise they will become soft. I know it is hard but have patient while frying.
i have tried Gujia according to your method it turned out really nice.i tried your kachori dough also but i dont know why shell became soft after sometime.
thanks for giving such nice recipes.
Hello Aunty, I like your cooking tips very much.
aunti ji you r great cook.
Every grocery store keep the heavy cream in the same section where they havr milk.
Your all recipes are very good.I tried many of them and all were so delicious.I made rasgulla’s, nan-khatai, Besan-ladoo etc etc.This diwali i am thinking of making gujia’s.Can you please tell me from which store i can get heavy whipping cream?
Thank you for your wonderful recipes. I have tried a few of them with delicious results. I was wondering why semolina flour is added to the dough. Looking forward to trying this one!
The filling will come out if you don’t pinch the whole length of the edges together. You can’t leave any of it opened. Another cause could be if you overfilled the gujia.
Did the filling spill out where you joined the edges or did it burst the the middle of the dough?
hi Manjula g
This recipe is awesome. i did try 2day, makes gud gujia, but problem is
my filling was coming out . Don’t know, how did do? Can u give me any suggetion pls?
Wow, Aunty thanks for the recipe. I will try this next week for Diwali sweets.
The milk powder for this recipe should taste good. The problem with Gits is they have other ingredients that affect the taste (not in a good way in my opinion). Don’t compare this recipe with Gits. This is much better.
Hi Manjula Aunty,
This recipe seems to be really simple for those who are living in abroad and cant find Khoya 🙂 but I am just wondering whether the milk powder used here will give the same taste coz it has its own tase which u can find in Gitz guulab jamun as well
thanks for this recipe . waiting for this kind of royal recipe for a long time . so sweet
just love ur cooking easy to make sweet great taste .hey diwali is around the corner so can u give us balushashi recipe plz and many many thanks for this gujjia recipe so sweet.
I love this website of yours and love you and love your recipes. I really appreciate the traditional methods that you use and the authentic recipes posted here.
Can’t wait for your next recipe!
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