Holi Special Recopies – Gujiya

Holi Special Recopies – Gujiya

500 gms maida (flour)
1kg khoya
3 tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water
500 gms sugar.


  • Mix the six tablespoons of oil with the maida.
  • Now add some water as required and knead into soft dough.
  • Set aside and cover with a damp cloth.
  • Fry khoya in a deep-frying pan to a light brown color.
  • Add sugar, almonds and kismis into the khoya and mix well.
  • Remove from the fire and let it cool.
  • Roll out the kneaded dough into a small and thick chapatti.
  • Fill half the chapati with the khoya mixture and seal the round, twisting the edges inwards.
  • Deep-fry these gujhias to a deep golden brown color on slow flame.
  • Take them out with a sieve type ladle and drain the oil completely.
Note - Makes about 40 gujhias.

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