minal spice world
minal spice world
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  • 4 cups maida
  • ¼ tsp salt
  • 4 tbsp ghee
  • 31/2 cup khoya, tightly packed,
  • 400 gm khoya
  • 1/2 cup suji
  • 4 tbsp ghee
  • 1 cup chopped
  • 2 tbsp raisins
  • 1 cup shredded dry coconut,
  • 150 GM chironji
  • 3 cup powdered sugar
  • 3 tsp cardamom powder
  • 15-20 cardamoms
  • 3. Roast dryfruits except coconut , raisins and kalonji
  • 5. Then add
  • 7. cover with a moist cloth and keep aside for 30 minutes
  • 12. cook the khoya till it begins to gather around itself. switch off the flame and keep the pan down. let the khoya stuffing cool down completely.
  • 3 cups of powdered sugar, roasted suji or semolina, chop dry fruits, raisins, shredded
  • ½ tsp cardamom powder
  • 17. With your fingertip or pastry brush, apply water all over the circumference edge. Place about 1tbsp or 1.5 tbsp of the khoya filling on one side of the circle, keeping the edges empty.
  • 19. You can use gujiya or karanji moulds at this stage. when doing this method, its very important that the flap should not come between the hinges for that when you cover the other flap leave that area and you should see that gujiya is pressed
  • 20. The neatly trimmed gujiya pic below. you can use pizza cutter to trim and seal gujiya , or you can use fork as shown in picture ... However, its best to make pleated design at the edges. this way the stuffing does not come out while frying and the gujiyas look good too. just keep on folding and twisting the edges till the end. Both the methods are easy. If you r making it for first time I am sure you will spoil 1 or 2 but don
  • 22. preheat the oven to 200 degrees celsius



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