apple gujiya recipe, how to make apple gujiya

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Apple gujiya recipe with step by step photos – my first recipe for the season of colors and spring and for the month of march too.

apple gujiya

March reminds me that my blog has completed 3 years last month. Yes… Last month. I did not even know, as I am a person who fails to remember anniversaries, birthdays dates etc. I have a not so good memory for dates and names.

The festival of colors – Holi…. Coming soon. We usually make a lot of sweets on Holi and Gujiya is the most important of them.

I remember when we were staying in Delhi, just a week before Holi, the miThai/sweets shops would be overflowing with so many sweets and so many different type of Gujiya. the Gujiyas would make an appearance during Holi in the miThai shops.

The gujiyas always reminded me of the Goan nevris or Maharashtrian Karanjis…  i know the stuffing is different and thats what makes the difference. The Goan Nevris are stuffed with coconut and jaggery or sugar. Whereas the Gujiya is stuffed with khoya/mava – evaporated milk and dry fruits. They also bear a resemblance to the Mexican empanadas. Again its the stuffing which is different here. Khoya is used to make many Indian recipes like Gulab jamun, kulfi, Kala jamun, Barfi, Milk peda.

Basically gujiya is a deep fried pastry with a sweet filling of evaporated milk and dry fruits. It is a melt in the mouth sweet dish and you will keep on asking more and more.

apple gujiya recipe

These apple Gujiyas are made with whole wheat flour, hence they appear brown unlike the gujiyas made with all purpose flour/maida. Whenever I deep fry any sweet or snack, I always make it a little more brown as thats how I like it….  and for some strange reason it gives me a consolation that it has been cooked well and is not undercooked.

I hate to see deep fried snacks like samosas, pakoras, kachoris, pooris undercooked and raw and with a lot of oil on their surfaces.

I have added some chopped apples to the khoya stuffing, but it is not essential. You can make the gujiya with just the khoya and the dry fruits. i have mentioned below the quantity of ingredients if just making the stuffing with khoya. Also don’t add the cinnamon powder if you are just going to make the filling with evaporated milk.

Since I have added apples, I have also added cinnamon as they are a wonderful combination. Instead of apples, you can also use pears, pineapple, peaches, figs or mangoes.

The gujiyas are also soaked in one thread sugar syrup and then kept to cool. I have not done this step as I am scared of so much sugar 😉

mawa gujiya recipe

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Apple Gujiya

4.5 from 2 votes
Apple gujiya is a deep-fried pastry with a sweet filling of evaporated milk and dry fruits.
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins

Cuisine North Indian
Course: Snacks

Servings 10 to 12 gujiya


for the outer pastry

  • 2 cups whole wheat flour
  • cup melted ghee or butter
  • cup cold water
  • salt

for the apple-khoya filling

  • 1 cup crumbled khoya (mava or dried evaporated milk solids)
  • 3 to 4 medium sized apples - peeled, cored and chopped
  • ½ teaspoon cinnamon powder
  • ½ teaspoon cardamom powder or crushed cardamom
  • 2 to 3 tablespoon chopped nuts - almonds, pistachios, cashew
  • 2 to 3 tablespoon sugar
  • oil for deep frying

only khoya-dry fruits filling

  • 1.5 cup khoya (mava or dried evaporated milk solids)
  • 1 teaspoon cardamom powder
  • 1 cup ground sugar
  • 2 to 3 tablespoon chopped nuts - almonds, pistachios, cashew


Preparing the pastry

  • In a large bowl seive the flour and salt together.
  • Add the melted ghee or butter.
  • Rub the ghee in the flour with your fingertips till the mixture resembles bread crumbs or coarse meal.
  • Add cold water gradually and knead the flour into a smooth dough.
  • Cover and keep aside for 30 minutes

Preparing the sweet stuffing

  • Heat a pan and add the apples along with sugar.
  • Stir on a low flame for 10-12 minutes.
  • Add the spice powders and mix well.
  • After 4-5 minutes, add the khoya and stir the mixture.
  • The khoya would begin to melt. Continue stirring.
  • Add the chopped dry fruits and mix it with the mixture.
  • When all the khoya has melted, switch off the fire.
  • Keep this mixture aside till it cools.

Preparing apple gujiya

  • Make medium sized balls of the dough.
  • Roll in to a round/puri, neither thick nor thin.
  • Put a few tbsps of the apple-khoya filling on one side.
  • Apply water on one of the outer edges.
  • Cover and press the edges together.
  • Cut out the excess dough from the edges with a knife or pastry cutter.
  • Pleat the gujiya neatly from top to end.
  • Make all the gujiyas this way and keep them on a thali or plate. Cover them.
  • Heat oil for deep frying.
  • Deep fry in moderately hot oil till they are golden browned from all sides.
  • Drain them on kitchen paper napkins to remove excess oil.
  • Serve apple gujiya hot or warm.


1. While kneading the dough, if the dough feels dry then add some more water.
2. If the dough feels sticky, add some extra flour.
3. Leftover filling can be just eaten directly 🙂 ..... And left over dough can be made into papdis or crisp puris.
4. You can make the gujiya with just the khoya and the dry fruits.

Nutrition Info Approximate values

Nutrition Facts
Apple Gujiya
Amount Per Serving (3 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

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How to make apple gujiya

1: in a large bowl, seive the whole wheat flour with salt. Add the melted ghee or butter and rub it with your finger tips until the mixture starts to look like breadcrumbs or coarse meal.

flour for apple gujiya recipe

2: add the cold water gradually…

water for apple gujiya recipe

3: and knead gently into a dough. You can also use curd instead of water to knead the dough.

dough for apple gujiya recipe

4: cover the dough with a damp cloth and keep it aside for 30 minutes.

dough for making apple gujiya recipe

5: in the meantime prepare your filling. Peel, core and chop the apples. In a saucepan or kadai/wok, stir fry the apples with sugar on a low or medium flame. If the apples are very sweet then no need to add any sugar.

filling for prepare apple gujiya recipe

6: add the cardamom powder and cinnamon powder to the apples after 10-12 minutes.

filling for making apple gujiya recipe

7: mix the spice powders with the apples.

making apple gujiya recipe

8: after 4-5 minutes, add the crumbled khoya/mava/evaporated milk.

khoya to make apple gujiya recipe

9: the khoya will soon begin to melt. Keeping on stirring.

khoya to make apple gujiya recipe

10: add chopped almonds, cashews and pistachois and mix well.

dry fruits to make apple gujiya recipe

11: when all the khoya melts, switch of the fire and let the mixture cool. You can taste the mixture now…. But don’t finish it off…. Its yummy… Keep some for making the gujiyas 🙂

making apple gujiya recipe

Making apple gujiya

12: knead the dough again and form medium sized balls. roll the ball into a puri, neither too thick nor too thin.

making apple gujiya recipe

13: place a few tablespoons of the filling on the half of the circle.

preparing apple gujiya recipe

14: brush the circle with water on one of the edges where the two edges will meet. Cover the other half and cut out the extra dough from the other sides.

dough to prepare apple gujiya recipe

15: press the edges and now pleat the gujiya along the edges. This is a skill and even I am not good at it. Check that, there are no gaps to avoid the filling from pouring out during frying. You can also press the edges with a fork.

dough to make apple gujiya recipe

16: prepare all the gujiyas in this manner. Cover them so that the dough does not dry out.

apple gujiya recipe

17: in a kadai or fryer, heat oil. The gujiyas are deep fried sweets…. I have never baked these. I prefer them fried instead of baked 🙂 add the gujiya in the moderately hot oil.

making apple gujiya recipe

18: fry till they become golden brown on both sides.

preparing apple gujiya recipe

19: remove the fried apple gujiya and drain on kitchen paper napkins to remove excess oil.

apple gujiya recipe

20: Serve apple gujiya hot or warm. Once cooled, you can store apple gujiya in an air-tight container and munch whenever you want.

apple gujiya, apple gujiya recipe

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. Hi I want to make this recipe, but I don’t know if i can get khoya in the UK, I know you mentioned evaporated milk, we do have this in uk, but it is a thick liquid that is very sweet is type is this still okay to use?5 stars

    1. you can use ricotta cheese instead of khoya. the filling should be dry. don’t use evaporated milk.

  2. Hi …..thank u so so so much for this recipe……..ur way of understndng is suprb ……plz would u help me out? ……plz plz plz i want patty khaja recipe plz share with me ….does any1 have tht?

    1. thanks safana. i know khaja recipe. but not sure what is patty khaja. let me know.

  3. Oops! I read ur reply to supreet but after taking out in the night from refrigerator will it remain ok till the next day morning 10:00…please tell or I should have prepared on 21stitself during day4 stars

    1. hi simren, cover in an airtight jar and refrigerate the gujiyas. don’t remove in the night. just remove one or two hours before 10:00 in the morning.

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