For Dough:

125 gms Maida (All Purpose Flour)

1/4 cup Water

4 tbsp (20 ml) Oil

For Filling:

1/2 tin milkmaid

1/2 cup Semolina (Suji)

1/4 tsp Elaichi (Cardamom) Powder

2 tbsp Kishmish (Raisins)

2 tbsp Kaju (Cashewnuts)

2 tbsp Chopped Badam (Almonds)

150 gms Fresh Grated Coconut


To make the filling, roast semolina (suji) on low flame till it changes color. Mix in milkmaid, elaichi powder, raisins, cashewnuts, almonds and grated coconut.

Cook on medium/low flame, stirring occasionally, till the mixture is dry. Divide into 16 portions.

To prepare the dough, pour oil into the maida. Add water and make it into a stiff dough. Knead the dough till pliable. Keep aside covered for 10-15 minutes. Knead dough once again. Divide into 16 balls.

Roll each ball into a flat round. Place one portion of the filling, fold it over and shape it into gujiya sealing the edges with little water. Deep fry in hot oil till golden brown.

To seal use gujiya molds or press with the ends of a fork or simply twist with your hand.

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