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Gujjia,A sweet meat for Dewali

Updated on November 5, 2015

Very yummy treat of gujjias!!!

Dewali is a festive time ,lets make a special dish for everyone!


  • 500 gms flour
  • 1 kg khoya
  • 3 tbsps raisins
  • 200 gms almonds (cut into thin silvers)
  • 6 tablespoon cooking oil
  • 200 ml water
  • 500gms sugar
  • silver foil(varak) and kesar to garnish gujjias (optional)


Mix the oil with the flour ,knead it lightly ,adding water as required,till it turns into a soft dough ,set the mixture aside and cover it with a damp cloth ,fry the khoya in a deep frying pan till it reaches a light-brown colour add sugar ,almonds and rasins into the khoya and mix well .Fry for few minutes and then leave it to cool down .Roll out the kneaded dough into thick small chappatis and now fill each with khoya mixture fold the chappati and twist the edges inward deeply .Now deep dry the dumplings to deep golden brown colour on slow flame take them out using seive and place it on the tissue papper to soak extra oil when it cools store it in an air tight container

Note :-we can use grated coconut instead of khoya if we wish ,the method would be same to prepare the gujjia.


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