Kissan Jam Gujiya

Kissan Jam Gujiya

Gujiya goes by different names in India Ghugra, Karanji Pedakiya & Kajikayalu


Prep time: 30 min

Cooking  time: 10 min

Makes 15 Gujiyas


Plain flour – 2 cups

Ghee – 4 tbsps, melted

Water – as required to knead the dough

Salt – 1/2 tsp

Oil for deep frying

For the filling: 

Kissan Mixed Fruit Jam 2 tbps

Raisin(Kishmish) 1 tbps

Poppy seed (khus khus) 2 tbps

White till (sesame)1 tbps

Dry grated coconut – (kopra) 1/2 cup

Powdered sugar – 3/4 cup

Cardamom powder – 1 tsp

Rawa 3 tbps

Cashew nuts – 8 to10 nos

Charoli (chiraunji) 1 tablespoon


1. In a bowl, add the flour, salt and ghee and rub with your palm.

2. Add water to make a dough.

3. Divide the dough and shape into small balls.

4. Keep aside covered for half an hour.

5. Heat a pan, add 1/2 tablespoon ghee, add the grated coconut and roast over medium flame for a few minutes.

6. Make sure the dry coconut has roasted well.

7. In the same pan, add 1 tablespoon ghee, add cashew nuts, raisins, rawa and roast until golden. Remove and crush it.

8. Powder the sugar and mix with the roasted dry coconut.

10. Now roll each ball with the rolling pin into thin puris (of soup bowl diameter)

11. Spread 1 tablespoon of the filling on one half of the rolled out dough.

12. Wet your finger with water and run it along the edges of  rolling the puri & dough  and fold over to the opposite end/

13. Press the ends & seal the edges.

14. Alternately you can twist the edges around the Gujiya.

15. Heat oil and deep fry the stuffed gujiya on medium flame till golden brown.

16. Store in air tight containers.