Vikhroli Cucina

A guilt-free home-made sweet to set the mood for the celebration

29 October 2018 , 0 comments / 0 likes
Festive season in India is filled with the brightness of lights, joyous celebrations with friends and family. Amongst other preparations, the aroma of sweet treats plays a great role in setting the mood for the celebration.

Gujiya is a popular treat during many different festive occasions and one can find variations or should we say innovations by every homemaker. Here’s a guilt free version to ring in the festivities with delicious home-made gujiyas!

Image used for representation purposes only


Maida 1 cup
Ghee 2 tbsp
Water as required

For stuffing:
Desiccated coconut 1 cup
Grated khoya 1 cup
Powdered sugar 1 cup
Cardamom powder  ½ tsp
Almonds chopped few
Cashew chopped few
Raisin few
Oil 1 tbsp

Prepare the stuffing by mixing all the ingredients together and keep it aside.

Start preparing the gujiya by mixing maida, ghee and water in a bowl. Knead soft dough and cover the bowl. Knead again after 15 minutes and divide the dough into small balls of equal size. Roll out each ball into a thin circle. Place the rolled out circle in a gujiya mould and fill the centre with stuffing. Close the gujiya mould and press firmly at the edges to seal them properly. Remove the excess part of the dough bulging out and carefully take the gujiya out of the mould. Prepare all the gujiyas in the same way and apply little oil to them after removing from the mould.

Now, preheat the oven by selecting convection mode. Set the temperature at 200°C and press start. Arrange all the prepared gujiyas on a crusty plate and place it on the grill mesh rack in the preheated oven. Select convection mode at 200°C temperature, set the timer for 10 minutes and press start. Make sure to stop the oven at half-time, turn the gujiyas upside down, and restart the oven. Delicious gujiyas are now ready.

You can either serve them hot or wait for them to cool and relish the sweetness!

Which sweet do you prefer making at home? Share with us in the comments section below.