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Cooking Time

15-17 Min

Meal Type


Preparation Time

10-15 Min




  • For Dough : 1 cup Refined flour
  • 2 tbsp ghee
  • Water
  • 1 tsp saffron water
  • For Filling : 1½ tbsp ghee
  • 3 tbsp semolina
  • 2 tbsp pistachio soft
  • ½ cup milk fudge
  • 1 tbsp pistachio
  • 1 tbsp raisins
  • 1 tsp cardamom powder
  • 1 tsp saffron water
  • ¼ cup sugar powder
  • Oil
  • For Garnish : Honey
  • Silver foil
  • Rose petals


  1. 1

    In a mixing bowl add refined flour, ghee, saffron water and water. Knead it well and make a dough of it. Allow the dough to rest for 10 minutes. For the filling: Heat ghee in a pan. Add semolina pistachio soft, grated milk fudge, chopped pistachios, chopped raisins, cardamom powder and saffron water. Roast them well. For the Ghujiyas: Once the dough is ready, make small balls out of it. Then roll out the small dough balls and cut it into circles with a round shaped cookie cutter. Stuff the dough with the prepared filling. Then seal the dough and shape it into a half moon. Design the edges with the help of a fork Deep fry the ghujiyas in oil. Fry until they turn golden brown and place them onto a tissue paper to extract the excess oil from it. For the plating: Sprinkle cocoa powder on a rangoli stencil and make a design on a plate. Glaze the prepared ghujiyas with honey and decorate it with a silver leaf. Garnish the gujiyas with rose petals and sprinkle powdered sugar on it. Serve gujiyas with Thandai.

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