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Gujia is a rajasthani sweet dish. It is a stuffed sweet dumpling made with maida(all purpose flour). Even though its a Rajasthani dish it is pretty famous in almost all parts of India. It is generally prepared during festivals like Diwali and Holi.

As it is a dry dish it can be stored in air tight containers for couple of weeks. When I was in hostel every time I would go home mom would pack a bunch of these for me to take back. Me and my friends loved these.
So I  prepared these for this Holi and they turned out to be pretty good. Here is how!!


  1. Maida: 1 cup
  2. Oil: 2 tsp
  3. 1/3 cup luke warm water.


  1. Shredded Coconut : 1/2 cup
  2. Sugar: 1/2 cup (adjust as per taste)
  3. Almond: 10-12 finely chopped
  4. Cardamon: 2-3 Crushed


  1. Sugar: 1/2cup
  2. Water: 1/4cup

Add the oil to the maida and mix nicely.
Knead the flour without water till the oil is nicely absorbed into it. To know that the flour is ready take  a handful of the flour and close your fist tightly. When you open your fist the flour should hold the shape.
Now knead the flour with adding little water at a time into a soft dough. The dough would be like that we make for chapati.
Cover the dough with a moist towel or in an air tight container for 30mins.

In the mean while heat pan. Add the grated coconut and sugar and fry till the coconut is completely dry and turn golden brown. Add chopped almonds and fry for another minute or so. 
Once the stuffing is cold add the powdered cardamon and mix well.
In a bowl take some water and keep it at reach.

Divide the dough into 20 equal parts.
Roll each portion into a 4 inch diameter like a roti.
Dip your finger in water and spread it around the rim of the rolled dough.
Put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.
Make rest of the gujia similarly.
Heat oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
Fry the gujia in the oil few at a time till it turns golden on all sides.
Fry all the gujias similarly.

In another pot boil water and sugar together till it reduces to one thread consistency.
Dip the Gujias into the syrup and let it cool down.
As the Gujias cool down a thin crust of sugar on it which would add crush and taste to these yummy gujias.

These Gujias were a great hit with Tanmaya. I would have to make some more again this week end :)

I hope you also enjoy these as much as we did.

Till then Happy Blogging.


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