Pure Khoya GUJIYAS

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Holi celebrations begin almost a week before the day it is played with colours. The fun of growing up in a large family and the massive amount of cooking of all Holi-related food was a treat by itself. My mother made ‘Gujiyas’ filled with ‘Khoya’ and the taste buds exploded with pleasure on eating them. Growing up, my sister and I helped her in the preparation, along the way imbibing the skill to make them and passed it to my daughter. Making the Gujyias is more like a ritual with my daughter, cooking and eating giving equal amounts of pleasure. I am sharing my mother’s traditional recipe…..so cook and enjoy!


  • 1/2 Kg Khoya/Condensed Milk (not the tinned one)
  • 1/2 Kg Bura/Powdered Sugar
  • 1/2 Cup Coarsely Powdered Almonds
  • 1/3 Cup Raisins
  • 1 Tbsp Grated Coconut
  • 1 Kg Maida/Self Rising Flour
  • 1 Cup refined Oil
  • Water
  • Additional Refined Oil for Frying

1/2 kg Khoya or thickened milk at home ( reaches a solid state)

1/2 kg Bura or powdered sugar sieved

1/2 cup coarsely powdered almonds

1/3 cup raisins

1 tablespoon desiccated coconut ( I used fresh grated coconut)

Method for preparing the filling:

Place khoya in a large pan/kadai, break the lumps and slowly roast it on a slow flame till it changes colour and turns light pink.

Switch off the flame

Add bura to the roasted khoya in the pan and mix it properly while it is still hot but not on the flame. I normally add about 400 grams of it, but you can adjust the sweetness to your taste.

Once completely mixed add the coarse almond powder, raisins, and grated coconut and mix well. Leave it to cool.

Break any lumps into powder with the back of a spoon

Ingredients for the dough

1 kg flour or maida sieved

1 cup refined oil

water to mix

Refined oil for frying

To make Khoya at home, place the milk in a heavy bottom pan on a low flame and continue to stir, till it is thick like dough. This is a slow and tedious process and when made at home is not as white in colour as that available in the market.

To make the dough for the gujiya take the sieved maida in a big platter.

Add 1 cup oil to it.

Use both hands to rub the oil into the dry maida till you create a homogenous mixture.

The amount of oil has to be just right and the test is that you take this oil and maida mixture in your hand and form it into a ball as can be seen in the above picture. If the ball retains its shape then the quantity of oil is right, but if it crumbles then more oil is required.

Once this is done, knead the dough with water creating smaller mounds as shown in the picture below.

Trying to knead the whole quantity is not easy. Once all the dough is mixed leave it under a wet muslin cloth to rest for 15 minutes.

After resting, pick up one lump, roll it like in the picture. Place the roll on the counter and using a knife cut it into smaller pieces to make little ‘lois’ for the crust.

Using a rolling pin roll out these ‘lois’ into thin, flat, round chapatis.

Keep some water mixed with half a teaspoon of maida in a small bowl. Pick up the rolled flat dough in your left hand and apply the water mixture on half the outer circumference of the chapati in your hand.

Pinch one edge together to create a hollow and take a spoon full of the powdered filling mixture and place it inside it.

Now using your right-hand thumb and forefinger close the dough by continuously pinching it forming a semi-circle.

Your gujiya is now a half-circle.

Watch the video carefully to create an artistic edge that does need some practice.

Alternately you can use a pastry cutter zigzag wheel. Once you have prepared at least ten gujiyas it is time to cook.

In a heavy-bottomed pan pour refined oil as required, I used a liter as I made a lot of them. Place it on a flame to heat and test if it is hot enough by putting a small dot of mixed dough in it. If it starts cooking the oil is ready.

Feed the gujiyas gently in the heated oil one by one.

Deep fry over slow heat till they are light brown in colour. Be careful when turning them as they can easily burst and then all the filling leaks out and gets stuck to the others.

Khoya/Condensed Milk gujiyas are tricky as they tend to break easily and this could be the reason that those available off the shelf have a stuffing of semolina/sooji in them. Once you taste these however you will become addicted for life.

PS. do keep all the uncooked gujiyas covered with a wet muslin cloth so that the crust does not air dry. This also prevents the crust from cracking while frying.

The proportion of the crust dough to the filling can be different as the size of the gujiya, thickness of the rolled dough and amount of filling will vary from person to person. I had a small lump of mixed dough left.

I rolled it into a big chapati

Using a knife cut thin strips.

Picking up three to four strips twist into different shapes.

Have fun and deep fry them. You can add salt if you want.

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