PREPARATION TIME: 20-30 minutes

Ingredients for the filling:

  1. 500 gms of Khoya/mawa
  2. 15ml / 250 drops of Nectarea Sweet Light
  3. 3 ¼ tsps of grated coconut
  4. 15 Cashew nuts (blanched and chopped)
  5. 15 Almonds (blanched and chopped)
  6. 20 Raisins
  7. ½ Green cardamom or nutmeg powder

Ingredients for the outer covering:

  1. 4 cups of refined flour (maida)
  2. Half a pinch of salt
  3. 5 tbsps Ghee


  1. Mash 500 gms of khoya and roast it in a pan on medium heat till it becomes pink.
  2. Take it off the heat and let it cool.
  3. Add all the other filling ingredients along with the Sweet Light Drops to the khoya and keep aside.
  4. To prepare the covering, sieve flour and salt. Put in five tablespoons of ghee.
  5. Add enough water and knead into a firm dough.
  6. Cover it with a damp cloth and keep aside for fifteen minutes.
  7. Divide the dough into small balls and roll each ball into a small roti of four inches diameter.
  8. Place the roti on a greased gujiya mould and fill a tablespoon of the filling mixture on one side.
  9. Moisten the edges of the roti and fold one side of the mould over the other.
  10. Press the edges and remove the excess dough.
  11. Prepare all the gujiyas and spread on a damp cloth.
  12. Heat sufficient ghee in a pan and deep-fry the gujiyas, in batches on medium heat, till golden brown.
  13. Pull out of the pan and blot the excess ghee with an absorbent paper. Serve hot.
  14. For storage, cool the gujiyas and store in an airtight container.