Dry Fruits Gujiya Recipe | Gujiya Recipe

dry fruits gujiya recipe

Dry Fruits Gujiya Recipe: Essentially, deep-fried sweet dumplings with sugar and coconut stuffing. This is a Maharashtrian and South Indian specialty made especially for the Diwali festival.

An oval-shaped sweet dumpling made specifically for festival seasons In Kannada, it is known as karjikai, in Maharashtra as karanji, in Tamil Nadu as karachika, in Andhra Pradesh as kajjikayalu, and in Gujarat as gujiya. While it may have different names, the preparation and taste are the same.

Karjikai is my children’s favourite recipe, and it is a must in my family during the Diwali or Holi season. Perhaps I learned this recipe from her a long time ago. She even makes a few variations on this recipe. The first variation is to use jaggery instead of sugar. She also makes another version with only dry fruit stuffing. However, I preferred the simple powdered sugar and coconut stuffed karanji recipe. The best part is that it can be stored in an airtight container for up to 5-7 days. As a result, you can enjoy the flavour of kajjikayalu for several days without losing its crispiness.

Allow the gujiya to cool completely before transferring it to an airtight container for storage. In an airtight container, the gujiya will keep for a day or two at room temperature. Because the stuffing is made of dates, storing the Gujiya for an extended period of time will cause them to become soggy. You want to eat it the right way – crisp, flaky, and delicious! You can serve the dry fruit gujiya as an offering to God or to children over the age of 1.5 years old – the stuffing of chopped dates, desiccated coconut, and dry fruits powder makes it a healthy treat for them as well.

In addition, I’d like to share a few tips and tricks for making the perfect karanji / gujiya recipe. First and foremost, do not be concerned if you are unable to fold or seal the gujiya as shown in the video below. Seal the two edges and pinch them together with the back of a fork. This should be a simple hack for achieving the perfect gujiya shape. You can also use a gujiya shaper, which you can easily find online or in local grocery stores. Finally, make sure the dough is moist and not hard. A moist dough will make it easier to shape and fold the karanji. In addition, if your dough is watery, add 1 tsp rava while kneading it. Rava absorbs excess moisture and produces crispy gujiya.

You can also see my other Sweet Recipes Collection, it Includes various delicious sweet recipes such as Chhena Rasgulla RecipePeda RecipeChocolate Barfi RecipeJalebi Recipe and So on.

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Dry Fruits Gujiya Recipe Card:

dry fruits gujiya recipe

Dry Fruits Gujiya Recipe

Dry Fruit Gujiya is a deep-fried pastry stuffed with dry fruit filling. It is a traditional Indian sweet dish made for festivals such as Holi and special occasions. Because Holi is almost here, we've decided to celebrate with this traditional sweet – in a slightly different form!
Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins
Course sweets
Cuisine Indian
Servings 12 servings


As stuffing:

  • 3/4 cup  dry coconut / kopra / desiccated coconut
  • 1/2 cup powdered sugar
  • 1 tbsp poppy seeds / khus khus
  • 8-10  cashews   (chopped)
  • 10-15  rasins   (chopped)
  • 8-10 almonds  (chopped)
  • 1/4 tsp cardamom powder

For the dough:

  • 1 cup  maida / all-purpose flour / plain flour
  • salt to taste
  • 2 tbsp  ghee   (hot)
  • 1/2 cup  warm milk   (or as required to knead dough)


Recipe for karanji stuffing:

  • First, place dry coconut in a large mixing bowl.
  • Add more powdered sugar and poppy seeds if desired.
  • Lastly, add the chopped dry fruits.
  • Then stir in the cardamom powder
  • Finally, the stuffing is ready for karanji preparation. Set aside.

Recipe for karanji dough:

  • First, combine maida and salt to taste in a large mixing bowl.
  • Pour the hot ghee over the maida.
  • Now, thoroughly rub and crumble the dough between your hands.
  • Additionally, add milk and knead the dough
  • Cover with a damp cloth and set aside for 30 minutes.

Recipe for karanji:

  • Now, take a small ball of dough and roll it into a ball.
  • Roll out into a slightly thick puris and cut into a round shape.
  • Also, smear warm milk around the edges of the puri.
  • Now, in the centre of the puri, place a tsp of the prepared coconut stuffing.
  • Stick the edges together and gently press them together.
  • Furthermore, gently press the edge and fold it inside.
  • Now, take the tip that has emerged and press it once more before folding it.
  • Moreover, deep fry the karanjis until golden brown.
  • Finally, drain on a kitchen towel before serving.
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  • First, fry the karanjis in hot oil over a low to medium flame. Otherwise, they will not cook from the inside.
  • Also, change up the stuffing to your liking.
  • In addition, the addition of hot ghee renders the karanji crispy and oil-free.
  • Finally, while kneading the dough, add a tbsp of rava to make the gujiya more crispy.


What is the shelf life of gujiya?

Because it contains mawa, gujiya will keep for about 3-4 days. If you make the filling with rava/semonlina, it will have a longer shelf life.

Can we keep Gujiya in the refrigerator?

Gujiya can be stored in airtight jars for a few weeks, but depending on the filling, it can be kept at room temperature or in the refrigerator. I like to eat these when they’re a little warm.

How many calories are in a gujiya?

A serving of Gujiya contains approximately 260-430 calories. One serving of Gujiya is approximately 100 grammes.

Is Gujiya beneficial to one’s health?

No, this recipe is not suitable for diabetics, the heart, or weight loss. The recipe calls for sugar, plain flour, and deep frying. As a result, avoid it. Deep-fried foods are not suitable for a healthy lifestyle.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.