Whole Wheat Gujia


Hello everyone, I am back after a brief (ahem ahem) hiatus and what better way to blast off than some awesome sweet treats. Gujjia is my childhood favourite sweet.It was always made around the holidays during festivals. Gujia is a sweet deep fried flaky pastry stuffed with mouth watering combination of coconut, mawa, dry fruits etc.Its a popular Indians sweet made in almost every household.

The recipe for gujia is  slightly different across India, for instance in Northern parts of India, the filling is made with sweetened khoya and dry fruits & nuts while in South Western parts, it consists of shredded coconut, nuts and jaggery/unrefined cane sugar or sugar.They are also named differently, Kalyanji in Maharashtrian  Karchikai in Karnataka and Kajjikayalu in Andhra.Gujia are also exemplified in flavour by glazing then over with sugar syrup. Instead of sugar syrup I chose to give them some texture with freshly prepared caramel drops and threads.The India gujia for those from outside might confuse it with Spanish empanadas, well you’re not entirely wrong if we were to stuff these with banana they would be empanadas.




Be careful don’t burn yourself while frying these.Make sure you use a long ladle to avoid spills or accidental dripping of piping hot oil.Serve once they come to room temperature with a garnish of coconut dry fruits and caramel.Hope you enjoyed reading, do try out the recipe and let me know in comments below.

Much Love


  • Prep Time: 20m
  • Cook Time: 10m
  • Total Time: 30m


  • 2 cups All Purpose Flour
  • 3/4 cup Sooji or Rava
  • 3 tablespoons Clarified Butter
  • 1 cup Sugar
  • 1/2 cup Desiccated Coconut
  • 1 cup Khoya
  • 2 tablespoons Chironji
  • 1 tablespoon Dry Fruits
  • 1/2 cup Water


  1. Let's start off with the filling ,  soften the milk solids/Khoya in a pan over low medium heat
  2. Add dry fruits,chironji and powdered sugar to the softened khoya and mix well
  3. Knead the dough with flour,sooji,ghee and little bit of water till it all comes together
  4. Keep the dough aside for 10-15min to set
  5. Prepare a paste of 2:1 parts flour and water for sealing the pockets in gujia
  6. Roll the dough to 2mm thickness and cut circular mounds
  7. Place small amount of filling in the middle , apply the paste on the edges and then fold over like a blanket to secure
  8. You can braid the end like I did or use a fork or cutter to seal the ends of the gujjia
  9. Heat ghee or oil in a large wok and bring to medium heat
  10. Fry the gujjia making sure not to overcrowd the oil , till both sides achieve light golden brown texture
  11. Take them out on a dry paper towel to absorb excess oil
  12. For a little bit of zing I melted my left over sugar in a pan and made threads out of it to sort of weave over my gujjias

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