Prep 15 m
Cook 30m
Makes 8-10


    For gujiya dough:

    150gm ragi or multigrain flour

    1 tbsp fine semolina

    ½ tsp salt

    1 tbsp ghee

    75ml hot water

    For the filling:

    1 tbsp almonds

    1 tbsp cashew nuts

    1 tbsp pistachio

    1 tbsp walnuts

    1 tbsp raisins

    ½ tsp nutmeg powder

    1tsp cardamom powder

    125gm dates, chopped

    ½ tsp saffron soaked in 2 tsp warm milk

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Ingredient Substitution Guide


For gujiya dough:

1. Mix the ragi flour and semolina in a kneading bowl.

2. Add the salt and ghee to hot water and stir to mix.

3. Incorporate all the liquid to the flour using a fork

4. Knead this dough till smooth. Let the dough rest for 20 mins, covered and in a cool place.

For the filling:

1. Add all the nuts, spice powders and a pinch of salt to a food processor and blitz till the texture of large crumbs.

2. Add the chopped dates and saffron milk and mix well.

To assemble the gujiya:

1. Roll out the dough to a large sheet. Cut out round cookie-shaped pieces using a 1.5 – 2 inch round cookie cutter

2. Spoon the date and nut filling into the centre of the cookies.

3. Fold the pastry over the stuffing and crimp the edges or press tightly and seal the edges with a fork, to form crescent-shaped dumplings.

4. The gujiyas are traditionally deep-fried in oil. For a healthier twist, bake them in the oven at 175C for 35-40 mins. Brush the pastry lightly with ghee before baking. Remember to flip over the gujiyas at the half-way mark to ensure even cooking.

These date and nut gujiyas will hold for a week in an airtight container.

Recipe courtesy: Punjab Grill Abu Dhabi

Image courtesy: Shutterstock

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