Gulkand Gujhiya

Copy Icon
Twitter Icon
Gulkand Gujhiya


Gulabo gujhiyas /sweet Gujhiyas in gulkand flavour is an Innovative and unique recipe.  Gujhiya making is a tradition in our family during the festivals every year.  The uniqueness about these gujhiyas is that my mom made these gujhiyas with gulkand and dry fruits filling along with mawa. I remember when we were small we used to help mom in gujhiya prepartion. Now I also follow the same recipe. These gujhiyas can be prepared in advance. 

Cooking Time

Preparation Time :15 Min

Cook Time : 55 Min

Total Time : 1 Hr 10 Min


Serves : 8
  • For the dough - 2 cups refined flour.

  • 1/2 cup desi ghee.

  • 1/2 cup warm Water or as required

  • For the filling - 1 cup khowa/mava

  • 1 cup sugar powdered

  • 1 teaspoon green cardamom powder

  • 2 tablespoons roasted almonds, pistachios chopped

  • 1 tablespoon melon seeds /meengi and kismis(raisins)

  • 1 tablespoon gulkand (homemade)

  • 2 cups Ghee for deep-frying

  • For the sugar syrup: 1 cup sugar

  • 1 cup water


  • Rub 1/4 cup ghee into the flour very well and knead into a stiff dough with warm water.
  • Leave to rest for at least half an hour, covered with a damp muslin cloth.
  • For the filling - Sauté the khowa over medium heat till it looks slightly golden and aroma comes out of it.
  • Switch off the flame and let it cool.
  • When it cools, mix in the sugar, cardamom powder, pistachios, kismis, almonds and melon seeds /meengi and gulkand
  • Make balls from the dough and roll out into a 4 inch diameter and 2 mm thick rounds.
  • Take a round, wet the edges with water and place a spoon of filling over one half.
  • Fold the other half over and press the edges together to seal.
  • Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.
  • Make all the gujhiyas in this way.
  • Heat ghee in a deep pan/kadhai
  • To check if the ghee is hot enough put a piece of dough in it.
  • If it comes up at once, add as many gujhiyas as fit in comfortably in the oil.
  • Turn them over and lower the heat to medium-low.
  • Fry till golden on all sides.
  • Lift out and leave to drain on absorbent paper.
  • For sugar syrup
  • Make sugar syrup by boiling water and sugar together, until one thread consistency is achieved.
  • Dip the gujhiyas in it.
  • Lift and place on a plate, sprinkle some chopped pistachios.
  • Now let it dry on a plate .
  • Enjoy gujhiyas hot or at room temperature.
  • My tips -
  • Can store the gujhiyas in air tight container, when cool.
  • Use and serve as and when required and good for gifting purposes also.