How to Make Gujhia

Gujhia or gujyia has many different names throughout the Indian subcontinent. Whatever you call it, it is a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji or maida stuffed with a mixture of sweetened khoya (khoa) and dried fruits, and fried in ghee.

It’s other names are gunjiya, gughara, pedakiya, karanji, kajjikayalu, somas, karjikayi 


  • 500g maida or white flour
  • 400g suji (sweet halwa)
  • 400g khoya
  • 40g raisins
  • 450g ghee
  • 400g caster sugar or even powdered jaggery
  • 15g almonds
  • 5g cardamom
  • 10g coconut powder (optional)
  • water


  1. To a hot frying pan or skillet, add 200g of ghee then the suji and cook until it turns golden brown.
  2. Add khoya and fry for 5 minutes
  3. Remove the pan from the heat and add sliced almonds, sugar, cardamom and coconut.
  4. Prepare a dough of white flour and hot ghee. It should be stiff and pliable in the hands.
  5. Cover the dough with a thick dry cloth to soften.
  6. Split the dough into small balls and roll out into this puris.
  7. Add a teaspoon of the suji mixture. Fold into a half moon shape and seal edges with a small amount of water.
  8. Fry the gujhia in ghee until golden brown to make it crisp.
  9. If you want gujhia with a sugar syrup coating, then make a sugar syrup by melting sugar and immersing the gujhia in the hot sugar syrup.
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