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47 Comments

  1. Loved the recipe. Since my family doesn’t like gujiyas loaded with dry fruits, I only added a tablespoon of Chironji.5 stars

  2. Hello Dassana,

    I was wondering if it’s possible to replace khoya with something else (eg. milk powder or condensed milk)?
    Thanks in advance 🙂

    1. Hi Simi, milk powder will work. With milk powder if it is sweet, reduce the sugar and add some milk/water to moisten it. Condensed milk will work in combination with milk powder. You won’t need to add sugar if you use condensed milk and milk powder together.

  3. I tried your recipe exactly as described. Unfortunately, the gujjiyas started splitting in the oven and the filling started oozing out. What went wrong? Why would this happen? All the gujjiyas were sealed perfectly well. I used 2 c all purpose flour instead of a combination. Thanks!

    1. Looks like the stuffing had lot of moisture and while baking they moisture and liquids starting releasing. The khoya or mawa should be cooked well and should not have any liquid in them. I hope you have used powdered sugar and not castor sugar. Castor sugar are very fine granulated sugar and can release moisture. Here the type of flour is not the problem, but the stuffing is. I hope this helps.

  4. Hi Dassana,
    I have been following your website since long. I’m highly impressed with your knowledge about so many recipes and how you prepare them with so much love! It’s an beautiful art! Your effort of sharing the knowledge makes a huge difference in our lives. My heart felt thanks to you.5 stars

  5. Hi, is it OK to roll out a large circle of the dough and cut out small circles from it for the gujiya? We are making a really big batch for diwali and my rolling skills are subpar. Thanks in advance 🙂

  6. Hi Dassana, I always check your recipes to clear my doubts especially baking stuff. I tried this one gujiya, they puffed up beautifully and was crispy when it was hot, later they lost their crispness after storing them. Where have I gone wrong?5 stars

    1. thanks priya. the gujiyas need to cool completely before you store them. if stored when they are slightly hot or even warm then due to moisture released from condensation they will loose their crispness. hope this helps.

  7. Hello !!
    I made gujiyas for the first time ever last year and followed the recipe to the T. The results were AWESOME !! Perfect gujiya with the perfect amount of sweetness. My toddler loved it. I’m planning to make em for Diwali this year and I had a question, can I double the recipe ? Shud I just add everything twice to make double amount (last year it yielded 30 bite-sized gujiyas) . Also can I half the recipe, like if I want to make smaller batch than the one u mentioned, can I just use half of the ingredients? Thank you in advance !!5 stars

    1. thank you meA. glad to know. of course the recipe can be halved or doubled. just halve or double the ingredients proportionately. wish you happy diwali in advance.

  8. Hi Dassana,
    I followed your recipe to the tee including making khoya from scratch. Unfortunately all the gujiyas started to open within a minute while frying. I improvised, took them out of the oil & baked them for 10 mins at 350F. The filling came out of the cracks & caramelized but rest of the structure stood.

    I don’t know what went wrong, my mom thinks I added too much ghee to the dough or kneeded it too soft or overstuffed the filling. I suspect I waited too long before frying them (waited almost 2 hrs).

    However I want to thank you Dassana for this & many other recipes. And guess what, we are making another batch later tonight & plan to fry gujiyas within 30 minutes of assembling them. Any advice? Wish me luck!4 stars

    1. Thanks Ankita. They have not been stuffed properly. If the stuffing is done well then the filling will not come out. Some more ghee in the dough does not lead to the stuffing coming out. I guess the stuffing is too much in the gujiya. Thats why while baking also the stuffing has come out. Do not over stuff the next batch and seal very well. All the best.

  9. hey guys
    last year when I try to make gujiya it was not soft as a want and there are small bubble on gujiya.someone plz suggest reason and solution. Iam going to make this year too.

    1. bubbles are fine on Gudiya. if you do not want them, then try to cook on a medium flame or medium-low flame. on a high flame bubbles can appear. also do not make the dough too soft. hope this helps.

  10. it means whenever ghee is mentioned for moyan we can use desi ghee or refined oil in the same quantity ?and also mam can we use desi ghee in the same quantity of butter for baking cookies and cakes instead of butter ?

    1. you can use in the same quantity. you can even reduce the amount of ghee a bit if oil is used as a moyan. eg if a recipe has 3 tbsp oil as moyan, you can add 2.5 tbsp ghee as moyan. for making cookies and cakes, you can use the same amount of desi ghee as butter.

  11. Hi!
    I made gujias and Punjabi mathri following ur recepi and it was a hit.. All just loved them and I was so happy and satisfied
    Thank you so much5 stars

    1. pleased to know this himani 🙂 glad your family liked the mathru and gujias recipe from our blog. thankyou for your kind words and you are welcome.

  12. may be water could be the reason..mam,when its talking about ghee for moyan is that mean vanaspati ghee ? i hope you will not mind my queries ,,,,,

    1. not at all shuchi. feel free to ask your queries. both ghee and vanaspati can be used as moyan. i avoid vanaspati as its hydrogenated vegetable fat and not good at all for the body. you can read more or hydrogenated vegetable fats and oil on the internet. could be water is the reason. more water or less water can also change the texture of the crust.

  13. mam i made gujhia as per your recipe but the outer part of gujhia was so crust like papdis i think the quantity of moyan you mentioned is less…to make soft outer part what quantity should be used of moyan?

    1. shuchi, the quantity of moyan is enough for 2 cups flour in a gujiya recipe. too much of moyan can make the crust soft or too flaky. i feel some more water needed to be added in the dough. could be due to this reason that the crust was papdi like. at the most you increase the moyan to 3 to 4 tbsp. but here the crust will be more like the crust of samosa. if you are fine with it, then add 3 to 4 tbsp of ghee.

      have a look at this karanji recipe (similar to gujiyas) too. same amount of moyan has been used.

      https://www.vegrecipesofindia.com/karanji-recipe-maharashtrian-karanji-recipe/

  14. mam is the same quantity of single acting baking powder and double acting baking powder to be used ?and if we cant find aluminium free baking powder then what quantity of baking powder having aluminium has to be used ?

    1. shuchi, i do not know about single acting and double acting baking powder. in india, we do not get these ones. if you do not get aluminium free baking powder, then use the same quantity of regular baking powder as mentioned in any recipe.

  15. Hi mam,in some of your recipes you have mentioned only to gather the dough not to kneading that here i wanna know what is the differnce in between these two things and also tell me which brand of baking powder you use as mine has sodium aluminum sulfate which makes my recipe some bitter…and warm wishes for holi …..

    1. shuchi, wishing you too a great holi. kneading the dough helps to give an even round shape while rolling the dough balls. there won’t be any cracked or jagged edges when rolled. while making gujiya, the edges need to be smooth or else it becomes difficult to shape them. i use aluminium free baking powder. the link is given below. this baking powder is aluminum free as well as gluten free.

      link – https://www.amazon.in/Zero-G-Baking-Powder/dp/B00XL78OEI/

  16. Hello Dassana,
    It has been quite long time I am following your recipes. They are awesome. I have tried many of them including this one. And the way you describe the recipe is commendable. I have heard that after frying the gujiya they dip in sugar syrup for sometime. Have you tried this way? If yes tgen would love to know the stepwise process. Thanks. All the best.

    1. thanks a lot purvi. yes the gujiya is dipped in sugar syrup. i do not make it this way as i feel its too much sugary and sweet. i have tasted this gujiya too. after you are done frying the gujiyas, let them cool down completely. then prepare sugar syrup with 1 string consistency. dip the gujiya and coat it with the sugar syrup. place them on a plate. you can take 1/2 cup sugar and add 1/2 to 2/3 cup water for this recipe.

  17. Tried the baked version, and results are awesome, I also added some grated coconut in stuffing. I have fried gujiya for lots of times, but baked for the first time. Baked once are equally good n delicious. I may never fry my gujiya afterwards. 🙂 Thank you very much.5 stars

    1. nitay, if you add sugar then add it when you add khoya. so that the sugar melts while heating khoya. otherwise sugar particle will come in the mouth.

  18. Tried the fried version with all purpose flour… The result brought tears to my eyes. It’s unbelievable that a terrible cook like me could make something so delicious. Your step by step pics are very very helpful. Thanks a ton !5 stars

    1. thats good vaishali. tears do come at times. even mine when i master a difficult complicated dish. no body is a terrible cook. we all learn. just that some people cook better, some okay and some not so good 🙂

  19. Dassana
    This recipe is also very popular in Andhra. It is made on many festive occasions like Diwali, Pongal etc. However, in Andhra, khoya with nuts is not used as stuffing. The stuffing is usually made by using coconut and either brown sugar or white sugar. Coconut is dry cooked along with brown sugar (jaggery) or white sugar till it becomes a sticky viscous solid. Then it is stuffed in the shell made with the flours you described. Semi tender grated coconut is required for this preparation. These are called ‘Kajji Kayalu’ Just wanted to let you know, in case you are not familiar with this.