Skip to main content

Gujia Recipe

Gujia Recipe images

Gujia is a very common Indian sweet dessert that is prepared during the festivals, especially for Diwali and Holi, both with savory fillings of minced meat, vegetables and spices or with sweet fillings made from coconut and dry fruits.

Gujiya is also known by Karanji, Karjikai, Kadubu, Kajjikayalu or even Pirikiya. They all look the same, but they are made in different styles with different fillings. Karanji seems to be a native of Maharashtra even if it is spread across India by different names.

For the filling, it is stuffed traditionally with ingredients like the dried coconut, dry fruits and cardamom, but there are several versions. You can chose the Mawa, also known as Khoya, that can be prepared at home with milk cooked slowly. But if you do not have a lot of patience you can get the Mawa in an Indian store.

In addition to the nuts and cardamom it may contain chickpea flour and desiccated coconut, or with jaggery, a sugar processed from the liquid sugar cane, desiccated coconut and toasted sesame seeds, or with coconut milk, desiccated coconut and poppy seeds, or with cashew nuts and melon seeds, or with crumbled khoya, made from milk and desiccated coconut. During festivals people prepare in large quantity to offer them to anyone who visit at any time of day.

There is little definite information about its birth and the culture that gave birth and is widespread in several countries such as Germany, China, Japan and Thailand. Traces are found even in the nomadic cuisine of Mongolia.

Preparation Time: 10 mins
Cooking time: 40 mins
Servings: 4 servings
Calories per serving: 325 calories per 100 gms


250 gm ricotta cheese
2 cups milk
1 cup sugar
3 cup wheat flour
1 tsp cardamom powder
1 cup ghee
10 raisins
10 almonds
1 tbsp poppy seeds
1 cup coconut
Water, as required
Salt to taste

Recipe Method:

In a mixing bowl combine the flour, salt and a tbsp ghee. Gradually add water and knead to form firm dough. Cover with a wet cloth and leave aside.

In a frying pan, add the milk, cheese, coconut, chopped almonds, sugar, cardamom powder, poppy seed and raisins and mix well. Cook still the milk evaporates. Allow the mixture to cool.

Divide the dough into small sections, roll them out into flat round pancakes. Place a spoon of thickened milk mixture at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.

On slow fire, heat ghee in a pan and deep-fry both sides till golden brown. Take out using a sieve and drain the oil properly by removing onto paper towels and allow it to cool.


Oh!,Yum Yum Recipe.Bookmarking it.Thanks for sharing.
Erika said…
Gnam ...gnam... :)))They must be tasty. In Italy we prepare something like these ones and we call them "panzerotti"
Have a nice day.
shirley said…
these sound yummy

Popular posts from this blog

Egg Curry Recipe

Egg curry in India is known as Anda Curry that is a very simple recipe and is very popular with children. Perfect for lovers of hardboiled eggs, the spicy curry enhances the flavor. In this dish, the hard-boiled eggs are stir fried and then added to a sauce. It is served over steamed rice in India. Eggs can be added to any type of sauce you like. In this instructable I have shown how to make it with peas and tomato sauce.

This week I propose a curry eggs, a dish I wanted to replicate for some time after I had tasted the homemade version prepared by a friend. When I announced that dinner was planned with a curry of eggs it unexpectedly cause generalized reactions of astonishment. And so I realized that it has taken for granted that everyone to know that there are several varieties of curry, not only as regards the main ingredient, but also for the combination of spices and flavor to be obtained. So I decided to make a brief discussion on the curry to have some clarity on the subject.

An Italian Meal with my friend at Da Mauro

As I walked down the street, distracted by my thoughts and my memories, the smell from a nearby pizza shop invaded my senses and immediately my mind was transported to a recent visit to an expat friend's house. My friend, John lives in Central Park Resorts at the heart of Gurgaon. I'm not a huge fan of Gurgaon given the dusty roads, pollution, bad traffic and civic sense, but Central Park Resorts is another world in itself - an ample green environment with the usual facilities like amphitheatre, gym, spa, kids play area etc. But two things really caught my eye - the town-ship is automobile free and golf buggies are used to commute on surface. That sounds downright futuristic and something only the millionaires could afford, right? But there it was, right in front of my eyes in Gurgaon! Well, the future is really here I guess.

But what really got to me is the second thing - something situated inside the Central Park Resorts township. Read on:

As John and I planned to discuss t…

Mysore Pak Recipe

The Mysore Pak is an Indian dessert originating in the state of Karnataka in southern India, but it is widely consumed throughout peninsular India and especially Tamil Nadu, Andhra Pradesh and Kerala. There are 2 ways to prepare it, soft or more solid, with generous amounts of melted butter or ghee, chickpea flour and sugar. Of course people prepare these delicacies especially for the feast of Diwali, the festival of lights.

The mysore pak was originally known as masoor pak, and was made with masoor dal flour. The exact origin of the recipe is unknown, although some claim that it was created in or near the Mysore Palace by a cook raised in the Kakasura Madappa. Its history dates back to, probably sometime in the 17th or 18th century Mysore, where during the reign of King Krishna Raja Wadiyar IV, the recipe was invented in the kitchens of the palace by the chef Kakasura Madappa. Having no idea for his creation, Madappa decided to call the recipe Mysore Pak, which means in Sanskrit and…