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(Mouthwatering delicacy specially curated for the festival of Holi)

gunjiya recipe

Number of Pieces- 25


GHEE                                                       800 ml

MAIDA                                                     500gm

OIL                                                            120ml                                                              


KHOYA                                                        600gm


ALMOND                                                    25gm

RAISINS                                                      25gm

DRIED COCONUT                                    25gm

SUGAR                                                        350gm

GULKAND (Rose petal)                          25gm

CHANDI VERK                                         01Leaf

PISTA                                                          05 gm


  • Sieve the flour. Mix the Maida with Oil. Using fingers, mix well so that the mixture takes the form of bread crumbs and binds to a certain extent.
  • Now add some water and knead lightly. Keep adding water as required and knead into soft but tight dough. Set aside and cover.
  • Now mash the Khoya and fry it in a kadai till it turns light brown in color.
  • Add sugar and cardamom powder into the khoya and mix well.
  • Add almonds, cashew, coconut and raisins. Fry for 2 minutes. Allow it to cool.
  • Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
  • Fill half the round with the khoya mixture and with rose petal sweetened (gulkand).
  • Fold it and seal the round, twisting the edges inwards. Take care that the filling doesn’t ooze out.
  • Heat ghee in a pan and deep fry the gujiyas in batches on a medium flame.
  • When golden brown in color, drain and remove.

Arrange on a plate and cover with ChandiVerk and Pista

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