Surprise Gujiya

Oil Type

Pomace Olive Oil

For the red gujhia

  • Cook All Olive Oil for frying
  • 6 tbsp Ghee/ oil
  • 2 cups Maida (All purpose flour)
  • 1/2 cup of grated beetroot
  • 1.5 cups Khoya
  • 2 tbsp chopped nuts
  • 2 tbsp raisins
  • 2 tbsp grated dry coconut
  • 1 tsp nutmeg, clove and cinnamon
  • 1.5 cups powdered sugar


  • Sieve the flour. Mix oil with the maida.
  • Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
  • Now add some water and knead lightly. Keep adding water as required and knead into a soft but tight dough. Set aside and cover with a damp cloth.
  • Saute beetroot in a tsp of ghee/oil.
  •  Now Mash the khoya and fry it in a kadhai / deep pan till light brown in color
  • Add sugar and nutmeg, clove and cinnamon into the khoya and mix well.
  • Add nuts, coconut and raisins. Fry for 2 minutes and remove from the heat. Allow it to cool.
  • Divide the dough into small balls and roll each ball into a small round of 4 " diameter.
  • Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. Take care that the filling does not ooze out.
  • Prepare all the gujiyas and spread on a cloth.
  • Heat Cook All Olive Oil in a kadhai and deep fry the gujiyas in batches on a medium flame. When golden brown in colour, drain and remove.

Video Recipe

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