Bhai Dooj Special Dry Fruit Gujiya Recipe: How to Make It at Home

1. Prepare the Dough

Place the flour and a pinch of salt in a large bowl. Add the ¼ cup ghee and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.

To check the texture, press a little flour mixture in your palm. It should hold its shape when pressed.

Add water gradually and knead into a firm, smooth dough. Cover it with a damp cloth and let it rest for 20–30 minutes while you prepare the filling.

A firm dough helps the gujiya hold its shape and develop a crisp covering during frying.

2. Prepare the Dry Fruit Filling

Heat 1 teaspoon of ghee in a pan over low heat. Add the chopped cashews, almonds and walnuts, and stir for two to three minutes until fragrant. Transfer them to a plate.

In the same pan, add the crumbled khoya. Cook on low heat for three to five minutes, stirring regularly, until it softens and gives off a pleasant aroma. Turn off the heat.

Add the desiccated coconut and roasted nuts. Transfer the mixture to a bowl and let it cool completely.

Once cool, mix in the powdered sugar and cardamom powder. Adding sugar to a hot filling can make the mixture wet and difficult to handle.

When selecting nuts from Cashew Brands and Almonds Brands, choose plain, unsalted varieties. Chop them finely so the filling is easy to place inside the gujiya.

3. Roll and Fill the Gujiya

Divide the rested dough into 12–15 equal portions. Keep the portions covered to prevent them from drying out.

Roll one portion into a small circle, approximately 4 inches wide. Place about 1 to 1½ teaspoons of filling in the centre.

Do not overfill, as this can make the gujiya difficult to seal and may cause the filling to leak during frying.

Lightly brush the edge of the circle with water. Fold it into a half-moon shape and press the edges together firmly.

4. Seal the Edges

Crimp the sealed edge with your fingers, or gently press it with a fork to create a pattern. You can also use a gujiya mould if you have one.

Check that there are no gaps along the edge. Repeat with the remaining dough and filling, keeping the prepared gujiyas covered with a clean cloth.

A well-sealed gujiya holds its filling inside while frying.

5. Fry Until Golden

Heat ghee or oil in a deep pan over low to medium heat. To check the temperature, drop in a small piece of dough. It should rise gradually with gentle bubbles rather than brown immediately.

Carefully add a few gujiyas at a time without crowding the pan. Fry on low to medium-low heat, turning occasionally, until they are evenly golden and crisp.

Remove with a slotted spoon and place on a plate lined with kitchen paper. Let them cool before serving.