Chandrakala Gujiya Recipe | Holi Special
Recipe type: Sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Refined flour – 2 cups
  • Ghee - ½ cup
  • Mawa – 100 grams
  • Powdered sugar - ½ cup
  • Semolina – ¼ cup
  • Coconut - ¼ cup (grated)
  • Raisins – 2 tbsp
  • Cashews – 10 to 12
  • Chironji – 2 tbsp
  • Green cardamom – 6 to 7
  • Sugar – 2 cups
  • Ghee – to fry gujiyas
  1. In a bowl, crumble the mawa or grate it manually with a grater.
  2. Chop the cashews into 6 to 7 chunks and keep them in a bowl. Crush the green cardamom seeds with mortar pestle.
  3. Start with kneading the dough. For this, take refined flour in a big bowl along with ¼ cup of ghee and mix them really well. Then add small amount of lukewarm water at a time and knead hard dough as required for making pooris. Now cover and keep the dough to one side for 30 minutes to set. ½ cup of water is used to knead this much amount of flour.
  4. To prepare the stuffing, roast the mawa with some ghee in a preheated pan on medium flame. Stir constantly till the mawa becomes light brown. Transfer the mawa to a bowl as the ghee starts separating from it.
  5. Pour 2 to 3 tsp of ghee in the same pan and add semolina. Keep stirring until the semolina turns golden brown. Later, turn off the flame and add the roasted semolina to the mawa. If desired you can skip adding semolina in the stuffing.
  6. After the mawa and semolina mixture cools down, add cashews, chironji, raisins, coconut, crushed green cardamom and powdered sugar. Mix all the ingredients really well.
  7. As of now the dough will be ready as well. Slightly knead the dough to make it smooth. Then divide the dough into 30 equal parts and roll each of them into smooth peda.
  8. Take a peda and cover the rest with a wet cloth, roll out the peda from the sides into 3 to 3.5 inch diameter poori. Don't roll it out too thin. Roll out few more pooris and keep them on a plate.
  9. Now put 1 spoonful of stuffing on the centre of a poori and apply some water all over the edges.
  10. Then place another poori on the stuffing and stick the sides of both the pooris together. Make a pattern all around the gujiya with pinch and twist method. Place the gujiya on a plate and cover it with a cloth. Likewise, prepare the remaining gujiyas.
  11. Heat a wok with sufficient ghee to fry the gujiyas. When the ghee becomes medium hot, slide 3 to 4 gujiyas in the wok.
  12. Fry the gujiyas on medium-low flame till they turn golden brown from both the sides. Afterward, drain out them on a plate and fry the leftover gujiyas as well. It took 7 to 8 minutes to fry a batch of gujiyas.
  13. Spread the gujiyas on plates and keep them aside for an hour so that they cools down completely.
  14. Later, make the sugar syrup for the gujiyas. Place a wok on flame and put sugar and ¾ cup of water to it. Cook the sugar syrup for 6 to 7 minutes more after the sugar melts completely.
  15. Then check the consistency of the sugar syrup by taking few drops of it in a bowl. Stick the syrup on fingers as it cools down and see if two threads appear between the fingers while stretching them apart. If it does that means sugar syrup is ready, turn off the flame.
  16. Now put the gujiyas one-by-one in the wok and coat them evenly with the sugar syrup. Keep them on a plate in open till the sugar syrup dry out completely. Later, chandrakala gujiyas will be ready to serve.Serve these luscious and delicious chandrakala gujiyas straightaway.
Recipe by Indian Good Food at