Ghujiya Recipe

Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 25 to 30 pcs
Calories 171 kcal
Author Prabhat



  • 200 gms Khowa / Mawa
  • 1 tbsp Oil / Ghee
  • 8-10 Cashew finely chopped
  • 8-10 Almonds finely chopped
  • 25 gms Raisins
  • 100 gms Sugar
  • 50 gms Semolina / Suji
  • 50 gms Desiccated Coconut

Ghujia sheets

  • 500 gms All Purpose Flour / Maida
  • 50 gms Oil / Ghee
  • 100 gms Curd
  • 1/2 tsp Salt



  1. Heat oil in a pan and add chopped dry fruits and roast lightly.
  2. Add crumbled khowa to it and roast till light golden.
  3. Add raisins and desiccated coconut and roast again.
  4. Heat a separate pan roast semolina till light golden.
  5. Now mix both semolina and sugar in the hot khowa mixture and let it cool. Sugar will melt within the hot mixture and turns the whole mixture moist and crumbly which is good for filling.


  1. Sieve all purpose flour and add oil, salt, and curd.
  2. Roll the flour to make a smooth dough and cover it with a wet cloth and leave for 30 minutes.
  3. Divide the dough into small equal parts and roll with a rolling pin in thin round sheets.

  4. Take one sheet in hand and apply water on the half circle of the ghujia sheet.
  5. Add one tablespoon mixture and close the sheet to make a half circle. Water applied will help in sealing the ghujia properly.
  6. Apply cuts to the sealed side using hand or a mould. Keep all ghujia during this process covered with wet cloth to retain the moisture.
  7. Now you can either deep fry ghujia or dry fry in an air fryer.
  8. If you are air frying then preheat the air fryer to 150 C for 20 min. Apply oil on ghujia and keep in the air fryer for about 20 minutes. Keep turning after every 5 minutes.