Gujhia – baked

Sweet puff pastry stuffed with nuts and caramalized flour


For stuffing

  • 500 grams khoya or reduced milk
  • 300 grams sugar powdered
  • 1/2 cup poppy seeds
  • 1/2 cup suji
  • 1/2 cup almonds chopped
  • 1/2 cup cashew chopped
  • 1/2 cup raisins chopped

for cover

  • 800 grams maida / all purpose flour
  • 200 grams ghee or clarified butter


  1. Roast the khoya till dry and deep pink in color
  2. Roast the suji in microwave for 2 minutes, turning twice in between.
  3. Roast the suji in pan now. Add poppy seeds, almonds, rasins and nuts. Stir till mixture is dry.
  4. Turn off the flame and add sugar. Mix well and allow it to cool.
  5. In a bowl, rub flour with ghee. The mixture resembles breadcrumbs
  6. Using water, make a stiff dough. Allow it to rest for 15 minutes.
  7. Taking marble sized ball, roll it into round flatbread.
  8. Place a spoonful of the filling into it, fold it gently and seal the edges by applying pressure.
  9. Cut out extra edges and make sure the filling is secured properly.
  10. Arrange all Gujhias on a greased baking tray.
  11. Brush the gujhias with some melted ghee.
  12. Preheat the oven first and bake them at 200 C for the first 5 minutes and then at 150 C for 20 minutes more.
  13. Apply ghee to gujhias in between to get desired colour.
  14. Once done the cover will be crispy and slight brown. Though it would be lighter than the fried gujhias.
  15. Avoid over baking which may result caramalization of inner stuffing.

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