What’s Up Chef: Gujhiya Recipe by Aparna Rakhra

What's Up Chef: Gujhiya Recipe by Aparna Rakhra
What's Up Chef: Gujhiya Recipe by Aparna Rakhra

Gujhiya is festival sweet. A flour pastry stuffed with sweetened, condensed milk and dry fruits. This sweet can be stored for a longer period of time. Aparna Rakhra demonstrated this recipe at the What’s Up Chef cooking demo and tasting session.

Ingredients for 100 Gujhiya

I. For Dough:         

Refined flour (Maida) 1 kg
Oil 125-150 Ml (shortening/ moyan)

II. For Filling: 

Khoya 2 Cups (Grated and Roasted in little ghee)
Sugar 2 Cups (Powdered)
Chopped Nuts 1 Cup (Cashew, Almonds, Chirongi )
Desiccated coconut 1 cup
Sooji (Rawa)  ½ cup
Cardamom powder 2 tsp
Oil for Frying 300-400 ml


  • Take Maida and mix with oil in it.
  • Rub gently the oil into maida to give a look of bread crumbs.
  • Gradually add water to make a hard dough.
  • Rest the dough for 30 minutes, covered with damp cloth (while it is resting make the filling).
  • Dry roast all the nuts and chop them.
  • Dry roast desiccated coconut and keep it aside.
  • Dry roast Sooji and keep it aside.
  • Lastly roast the khoya in little ghee until becomes  a bit pink in color.
  • Now mix all the nuts, Coconut powder, Sooji, Khoya, Cardamom powder and powdered sugar properly.
  • If the mixture has lumps, just run through a chopper for few seconds.
  • Rework on the dough for a minute or two.
  • Create small balls out of the dough.
  • Roll out into small rounds of the size bigger than the mold being used.
  • For sealing the Gujhia, prepare a paste of little water and Maida.
  • Now put the round into mold and apply the paste on the sides of the round.
  • Add 1 ½ tsp filling and close the mold carefully.
  • Peel off the extra dough from outside the mold and slowly open it to take out the ready to fry Gujhiya.
  • Make around 8-10 Gujhiya and start frying in medium heat until it looks golden.
  • Decorate with silver foil and serve.

Aparna Rakhra’s recipe for green peas stuffed samosa here >>

For further information please contact Aparna: +62 815 1162 0480