Course: Breakfast
Cuisine: Maharashtrian


For dough 
  • 2 cups refined flour
  • 2 tbsp ghee 
  • 1 tsp saffron water 
  • Oil for frying 
For filling 
  • 1 ½ tbsp ghee 
  • 3 tbsp semolina 
  • 2 tbsp pistachio soft 
  • ½ cup grated milk fudge 
  • 1 tbsp pistachio 
  • 1 tbsp raisins 
  • 1 tsp cardamom powder 
  • 1 tsp saffron water 
  • ¼ cup powdered sugar 
For garnish 
  • Cocoa powder to decorate
  • Honey to glaze  
  • Silver leaf as required 
  • Rose petals few 
  • 1 - 2 tsp sugar powdered  
  • Thandai to serve


  • To prepare dough in a bowl add refined flour, ghee, water, saffron water and knead it. 
  • Rest the dough for 10 minutes. 
  • To prepare filling heat ghee on a pan. Add semolina and roast it. 
  • Add pistachio soft and grated milk fudge. 
  • Finely chop pistachio and raisins and add to the pan mixture. 
  • Now add cardamom powder, saffron water, powdered sugar and mix well. 
  • Make dumplings of the prepared dough and roll into thin sheet. 
  • With the help of a ring mould cut it into circles and wet their edges with water. 
  • Stuff the prepared filling in this and seal it.
  • Fry these prepared ghujiyas in hot oil and remove on a tissue paper. 
  • For plating, on a coloring palette place a rangoli stencil. Sprinkle cocoa powder on the stencil and prepare a design. 
  • Glaze the prepared Ghujiyas with honey and decorate with the silver leaf. 
  • Place these Ghujiyas on the coloring palette.  Decorate with rose petals and powdered sugar.
  • Serve Gujhiyas with Thandai. 

Preparation Time

Preparation Time
20 mins

Cooking Time

Cooking Time
15 mins

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