This is the Best Sooji Gujiya recipe you will ever make, with step by step recipe pictures. These Gujiya are stuffed with sweetened roasted semolina or rava, coconut and nuts and are flavoured with cardamom and nutmeg. They are like Indian style sweet empanadas.
They are crispy yet flaky on the outside and melt in your mouth inside. A must-try recipe for any festive season, make sure whenever you serve don't forget to brew a big pot of Karak Chai to accompany with.
What is Gujiya?
Gujiya are a very common Indian sweet delicacy prepared during big Hindu festivals such as Diwali, Holi and Ganesh Chaturthi, which requires lots of time and patience to make.
It is a crescent-shaped Indian style deep-fried pastry stuffed with Indian milk solids, coconut and dry fruits known as Mawa Gujiya.
Sooji Gujiya is known as Rava Na Ghughra in Gujarati, it's stuffing made without milk solids, instead used semolina, coconut and nuts, these stay fresh for a longer period.
In the traditional method, it is deep-fried in desi ghee, however, it can be baked or air fried too.
Some people like to dip in sugar syrup too, and some add Jaggery instead of sugar in the stuffing.
You may call it Ghughra, Gujjiya, Gujja, karanji, Puli Pitha, karjikai or Karida Kadubu are all same words for Indian style stuffed sweet empanadas, after all India is a multilingual country 😁
Holi and Gujiya
Holi is the second biggest Hindu festival after Diwali and just like Deepawali, Holi is the time of celebration and relishing delicious food.
The festival of colours Holi and Ghughra go hand in hand in India.
In North India and Rajasthan, more importance is given to Gujiya, Malpua, Kesar Lachha Rabdi and Chaat such as Dahi Vada during this festival and cannot be complete without this scrumptious delicacy.
While in the western state of India, Gujarat Traditional Gujarati Churma Ladwa made on Holi and Gujiya are made and enjoyed during Diwali time.
What goes in Gujya recipe with suji and coconut
These are made with pantry/ kitchen cupboard staple ingredients, so anyone can give it a go, don't worry if I can you can too. The only hard part is just a waiting game!
● Plain flour aka maida.
● Ghee if you want to make vegan use any flavourless oil.
● Semolina fine or coarse aka sooji/suji or rava.
● Powdered or caster sugar, NOT icing sugar
● Desiccated or shredded coconut
● Cardamom and nutmeg powder
● Nuts such as almonds, pistachio, cashews, raisins and charoli
● Chandi ka Varq (edible silver foil) and dried rose petals for garnishing - optional
Gujiya recipe with step by step recipe pictures
Gujiya is prepared in 4 processes and it is lengthy but so worth it! Printable recipe card with exact measurements and methods below 🢃 To simplify there is cups and tablespoons measurements as well as a metric to this recipe.
❶ Prepare stuffing
❷ knead a dough
❸ stuff and shape the ghughra
❹ deep fry, bake or air fry
Let's see the first step - Make stuffing/filling
1. Heat ghee in a heavy-based pan or kadai on low heat.
2. Add semolina and fry it on low heat, keep stirring all the time.
3. Rost the semolina until you smell the nice aroma and it turns very light brown or golden.
4. Add coconut and roast another couple of minutes.
5. Turn off the heat, add cardamom and nutmeg powder and finely chopped nuts and raisins.
6. Let the mixture cool then add sugar, mix well and leave it aside for later use.
The second step - Knead the dough for outer layer (pastry)
7. In a wide plate or tray combine flour, a pinch of salt and lightly melted ghee.
8. Knead the stiff but pliable dough using chilled water, you may use cold milk too.
9. Divide the dough into equal lemon size portions and make balls, cover it with the clean damp kitchen towel for 10-15 minutes.
The third step - shape and seal the Gujiya
10. Roll one ball into a 6-7cm circle and about 3mm thick.
11. Put a 2 tablespoon cooled semolina mixture in the centre of the rolled circle.
12. Carefully life two opposite edges and bring it together (if you want, damp the edges with water or slurry) and press to stick together. (pic 12)
13. Make sure it is sealed nicely, once again press the edges with your index finger.
14. Now, crimp the edges by folding a small amount of dough towards you.
15. Crimp the edges with your index finger and thumb, twisting them slightly as you go. This sealing method is known as Kangri.
16. Once kangri is done, you'll be left with some dough which you need to fold backwards.
17. Repeat the same procedure with remaining dough.
18. Keep all the gujiya covered in a clean kitchen towel and fry them in small batches.
You may use the below method if you don't want to crimp the Gujiya with hands.
The fourth step - frying
19. Heat oil or ghee in a kadai on medium heat, don't keep oil to hot.
20. Carefully add a couple of ghughra in the oil and fry, make sure they don't break in the oil.
21. Fry them until light golden brown overall, remove using a slotted spoon.
How to seal or shape Ghughra?
There are various methods to seal the sides or borders of Ghughra.
The traditional and old way is done by hands, this process called 'KANGRI' design. This process takes lots of time and tests your patience (see our picture no 15)
The second method is a little easier and quicker too, nowadays in the market, Gujiya moulds and Empanadas press are available.
The third method I absolutely love as it is very quick and guaranteed works, you'll just need a small pastry/pasta cutter wheel
A few Tips & Tricks for the recipe
Keep in mind that the stuffing needs to be done early as we need completely cooled stuffing for this recipe, you may even prepare on a previous day.
Use cold or chilled water to knead the Gujiya dough, it will give you crispy yet flaky texture for Gujiya.
Don't reduce the amount of ghee in the dough.
Do not overfill with the stuffing, it may break in the oil.
Take your time and seal the gujiya properly, check before you add them into the hot oil.
If they open in the oil while frying there will be lot of oil or ghee go waste also time and energy too.
If you are trying the first time, I would suggest you to use cold water to dampen the edges before sealing, some use plain flour slurry too. We did not use anything.
Fry Ghughra in a wide and deep pan or traditional kadai.
Do not heat oil very hot, just keep it at the right temperature so Gujiya doesn't burn on the outside.
Must fry it on low to medium heat so they cook inside as well as the outside and get the right colour.
Keep your nail 💅 very short at this time, many times only the nails are the culprit to damage the Karanji. 😝
Variation
Apart from adding sugar into the filling, some people like to dip them into the sugar syrup. If you want to, make 1 thread (string) consistency sugar syrup.
Although there are only a couple of traditional stuffings are made, nowadays many make using chocolate too.
Sweetened condensed milk can be added in the stuffing too, after roasting the semolina and coconut add ½ tin 200g condensed milk and cook everything until the mixture is dry. Don't add sugar.
Can I mix any other flours?
In Traditional recipe only plain flour is used, however, you can add half wholewheat flour too. Some like to add a teaspoon of semolina as well or totally omit the plain flour and use wholewheat flour.
Can I bake or air fry Gujiya?
Although the deep-fried Gujaiya tastes best, many want to avoid those extra calories and decide to bake them.
Preheat the oven to gas mark 6 400F and 200C. Place the Ghughra on a baking tray, brush it with oil or melted ghee and bake till light golden brown all over.
To air fry the Gujiya, once they are sealed apply little oil or ghee using pastry brush and preheat the air fryer at 350F for 5 minutes.
Place 4-6 gujiya in a basket, keep some space between them, depends on the size of your air fryer.
Air fry them for 7-8 minutes, then turn them on the other side and air fry again for the same amount of time.
Can I make it vegan?
Definitely yes, just omit ghee and use flavourless oil or vegetable ghee (vegan ghee) in India known as Dalda, and make sure the sugar you use is also suitable for vegan too.
Serving and storage suggestions
Traditionally Gujiyas are served as a snack once they are cold with other snacks and beverages such as Thandai (another Holi special) tea and coffee.
Many like to eat slightly warm too.
In Gujarat, often served in a Gujarati thali as well as a snack.
These are given as a gift too.
Gujiyas can stay fresh for at least 2-3 weeks (prepared with semolina) if stored properly in a sealed and airtight container.
Do not store it in the refrigerator.
Equipment/Tools - Heavybased pan, Kadai, Slotted spoon, Big plate and Napkin
More traditional Indian sweet recipes to try
If you liked our this Sooji Gujiya recipe, you may want to check out our other recipes too
1. Badam Halwa we have prepared this recipe with shop-bought almond flour, easy and quick.
2. Kesar Gulab Jamun an all-time favourite and ideal for any occasion.
3. Dudhi Basundi tough, you won't stop at one bowl of this delectable dessert.
Do follow us if you can. we would love to keep in touch with you all:)
📖 Recipe
BEST SOOJI GUJIYA (SEMOLINA GUJIYA)
Ingredients
Pastry-outer layer
- 1 cup plain flour 120g
- 2 tbsp. ghee* melted lightly
- 4 tbsp. milk ** chilled or water
- Pinch salt optional
Stuffing
- ½ cup semolina 60g
- 1 tsp. ghee
- 4 tbsp. coconut
- 6 tbsp. sugar or caster sugar***
- 4 tablespoon nuts finely chopped
- 1 tsp. cardamom and nutmeg powder
Instructions
Pastry
- Combine flour, ghee and salt in a big plate.
- Knead the stiff but pliable dough using milk or water, or mix both.
- Leave it aside for 10-15 minutes covered with a clean damp kitchen towel.
Stuffing
- In heavy-based pan heat ghee and add semolina.
- Roast it on low heat while keeping stirring.
- Once light brown, add coconut and roast a couple of minutes more.
- Turn off the heat, add nuts and cardamom and nutmeg powder.
- Once the semolina little cools down, add sugar and mix well.
- Leave it aside for later use.
Shape and seal Gujiya
- To make gujiya , divide pastry dough into equal portions, but still, keep them covered with the damp cloth.
- Roll each portion into ball and roll out to a 6-7 cm circle.
- Now with your one finger apply very little glue paste the edge of a circle, we did not.
- Place about 2 tbsp, filling on the rolled circle ( make sure don’t overfill ) and fold over the other half to make a crescent shape.
- Crimp the edges, twisting them slightly as you go.
- Alternatively, you can use Gujiya mould if you like or use pastry/pasta cutter wheel (see picture above).
- Make sure Ghughra are sealed properly and completely so that no filling ooze out while frying.
- Cover the prepared Ghughra with a damp cloth and repeat with the remaining dough and filling.
Deep frying Gujiya
- Heat oil in a kadai until below smoking point, on low heat.
- Gently slip 3-4 Gujiya in hot oil, and fry them for 6-7 minutes low to medium heat until dough cooks properly, turns light golden brown and crispy.
- Remove and let it cool completely.
Video
Notes
** You can use either of these or mix both and use.
*** You don’t need to go any buy caster sugar or boora, just grind regular white sugar in a coffee grinder and use it.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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