Baked Gujiya


By Prasanta Kumar Bhuian, Sr. Sous Chef, The Galaxy Club, Brigade Hospitality

A sweet, colourful treat of assorted dried fruit baked to melt in your mouth.

For Dough


  • 1 cup whole wheat flour – 120 grams
  • 1 cup all-purpose flour – 125 grams
  • ¼ teaspoon salt
  • 1/3 to ½ cup water or add as required
  • 2 tablespoons Ghee

For Sweet Stuffing

  • 1 cup Khoya (Crumbled or Grated)
  • ½ tablespoon Ghee
  • 10 almonds (diced)
  • 10 cashew nuts (diced)
  • ½ tablespoon raisins (chopped)
  • 1/3 cup powdered sugar (Sieved to avoid lumps)
  • ½ teaspoon green cardamom powder.


Gujia Dough

  • In a bowl, add all-purpose flour, whole wheat flour and salt.
  • Combine melted ghee with the flour until it forms a coarse mixture. Add small amounts of water and knead the flour into a firm and tight dough. Cover with a moist cloth and set aside for 30 minutes.


Sweet Stuffing

  • Chop dried fruits and set aside.
  • Melt ghee in a pan on a low heat, add the crumbled Khoya.
  • Stir on a low heat and cook till the Khoya begins to form a lumpy texture.
  • witch off the heat and allow it to cool at room temperature.
  • Once cooled, add powdered sugar, nuts, raisins, and cardamom powder
  • Mix well and set aside. Taste and add sugar if required.


Assembling and Shaping

  • Divide the dough into small balls and cover with a moist cloth.
  • Dust the rolling board lightly with some flour, roll each ball to make small circles.
  • With your fingertip or a pastry brush, apply a little water around the edges of the circle.
  • Place about 1 to 1.5 tablespoon of the filling in the middle and carefully, bring both the edges together and gently press them to seal well.
  • Trim the extra edges.


Baking Gujiya

  • Preheat the oven to 200° Celsius and brush oil or melted ghee evenly on the gujiya.
  • Place them in a baking tray.
  • Bake the mawa gujiya for 20 to 30 minutes at 200 degrees Celsius, until they are golden.
  • Allow it to cool and serve.