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Gujiya/Karjikkai Recipe by Mareena Jerrish


  • 1/2 cup Flour
  • 1 tsp Ghee
  • Water as reqd

For the filling

  • 1/2 cup coconut Grated fresh
  • 3 tablespoons Sugar
  • 2 tablespoons cashewnuts Chopped
  • 1/4 teaspoon cardamom Powdered


  • Knead the flour with ghee and water into a soft dough. Cover with a damp cloth and keep aside.
  • Heat a pan. Add the fresh coconut and cook on low heat till it loses its moisture and turns a shade dark. Add the chopped cashewnuts and sugar. You may adjust the quantity of sugar to suit your liking. Stir for a minute and add powdered cardamom. Stir well. Switch off heat and allow to cool.
  • Take a small ball off the dough and roll it out into approximately 3" diameter circle.
  • Place a spoonful of the coconut mixture into the centre.
  • Bring together the ends and seal the edges well.
  • You can make designs along the edges by pressing with a fork.
  • Heat oil in a pan. When the oil becomes hot, slowly drop a few gujiyas into the oil. Fry till both sides turn golden brown in colour. Drain onto absorbent paper. Serve.