Rajasthani Gujhia

Name: Rajasthani Gujhia
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Cuisine: Indian (Rajasthan)
Ingredients: For dough: Maida 250g, Baking powder ½ tsp (2g), Salt pinch (0.3g), Ghee 60ml, Water 80ml; For filling: Mawa (khoya) 150g (grated), Coconut (dry) 80g (grated), Almonds 60g (ground fine), Cardamom powder ¾ tsp (1.5g), Sugar 100g, Dry ginger powder ¼ tsp (0.5g), Ghee 30ml

🟢 Veg📊 Medium

Traditional 12. Rajasthani Gujhia recipe

⏱️30 minPrep

🔥25 minCook

🕒55 minTotal

🍽️12Serves

🧺 Ingredients

For dough: Maida 250g, Baking powder ½ tsp (2g), Salt pinch (0.3g), Ghee 60ml, Water 80ml
For filling: Mawa (khoya) 150g (grated), Coconut (dry) 80g (grated), Almonds 60g (ground fine), Cardamom powder ¾ tsp (1.5g), Sugar 100g, Dry ginger powder ¼ tsp (0.5g), Ghee 30ml

👩‍🍳 How to make Rajasthani Gujhia

Dough: Mix maida, baking powder, salt. Rub in 60ml ghee (3 minutes). Add water gradually, knead 10 minutes until smooth, soft dough. Rest 20 minutes covered.
Filling: Heat 30ml ghee, add grated mawa, cook 3 minutes, stirring, until light golden, fragrant. Add coconut, cook 2 minutes. Remove from heat. Add ground almonds, sugar, cardamom, dry ginger. Mix thoroughly, cool (10 minutes). Filling should be moist but hold shape.
Assemble: Divide dough into 12 portions (20g each). Roll each into thin circle (4 inches). Place 2 tbsp (25g) filling on half circle. Fold, seal edges with fork or crimp with fingers into half-moon shape.
Fry: Heat ghee/oil to 170°C. Fry 2–3 gujhias at a time, 4–5 minutes, turning halfway, until golden, crispy, slight bubbling. Drain on paper.
Optional: Soak in light sugar syrup (100g sugar + 200ml water, boiled, cooled) for 1 hour for softer texture.
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