Gujiya
Gujiya, from above
VegUttar Pradesh

Gujiya

Crisp pleated pockets of khoa and nuts. Holi isn't Holi until these are fried.

90 minTime
6 gProtein each
mildSpice
Holi's half moons2 chapters · 1 min read

Make it your way

Grandma's wayKhoa filling, ghee shell, pleated by hand.
The original
362kcalsame
6 gproteinsame
2 gfibresame
90minutessame

Classic gujiya.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Maida (all-purpose flour, plain flour)2 cups
Ghee¼ cup for the dough, rest for frying, absorbed
Waterabout 1/3 cup
Khoa200 g, crumbled
Sugar½ cup, powdered
Desiccated coconut (unsweetened shredded coconut)⅓ cup
Almonds2 tbsp, chopped
Cashews2 tbsp, chopped
Raisins1 tbsp
Cardamom½ tsp

Method

5 steps
  1. 1Rub 4 tbsp ghee into the maida until it holds when pressed. Knead a stiff dough with water and rest 30 minutes covered.
  2. 2Roast the khoa on low heat until light golden. Cool, then mix in sugar, coconut, nuts, raisins and cardamom.
  3. 3Roll small discs, fill one side, wet the edge, fold and pleat or seal with a fork.
  4. 4Fry on low heat in batches until pale golden and crisp.
  5. 5Drain and cool completely before storing.
Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Gujiya: a bread or rice, a side, something to drink and something sweet.

A little snack Galouti kebab60 min
A little snack Bread pakora40 min
To drink Thandai30 min
To drink Bel sharbat25 min
Sign up to send it to your cook