Gujia or karanji is a sweet dumpling made during festival season specially in diwali . The gujhia is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture, a little suji .

Preparation time: 30 mins

Cooking time: 20 mins

Yield: 10 gujias


For outer covering:

  • Maida/ all purpose flour: 1 cup
  • Sooji : 1/4 cup
  • Salt: a pinch
  • Milk: 1/2 cup
  • Oil/ ghee: 1 tbsp

For filling:

  • Dessicated coconut: 1 cup
  • Powdered sugar: 3/4 cup
  • Cardamom powder: 1tsp
  • Poppy seeds: 3 tbsp
  • Dry fruits: 2 tbsp chopped


  • Mix all the ingredients given under the outer covering items list.
  • Knead into a semi soft dough. ( it should not be very soft)
  • Keep aside for 15 mins.
  • Dry roast coconut in a pan for a minute  , keep aside.
  • In the same pan dry roast poppy seeds for 20 to 30 seconds and keep aside.
  • Mix together roasted coconut, poppy seeds, cardamom powder, powdered sugar and chopped dry fruits. Mix well.
  • Now make small balls out of the dough and roll into small puri size circles.
  • If you are using mould, you can keep this into the mould, keep the filling in centre and press the mould so that you get the desired shape.
  • If you do not have a mould you can directly spread the filling at the centre vertically and close it and seal the edges to form a semi circle.
  • Heat oil in a wok.
  • Add the gujiyas and deep fry in low flame.
  • Drain and keep aside.
  • Let the gujiyas cool down before storing.

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