Australian macadamia nuts Gujiya

Gujiya is a sweet, deepfried, flaky pastry with a khoya (milk solids) and dry fruit stuffing. It’s a popular dessert in India, often served during festivals. The preparation is similar to that of a samosa, but Gujiyas are filled with a sweet mixture and shaped like a half-moon. 


Makes 12-15 pieces


  • Snack


  • Celebrations


  • Vegetarian



For the Dough 

  • 1 cup all-purpose flour 
  • 4 tbsp ghee 
  • A pinch of salt 
  • Water, as needed 


For the Filling  

  • ¼ cup Australian macadamia nuts 
  • ¼ cup desiccated coconut 
  • ¼ cup dry fruits (almonds, cashews) 
  • 4 tbsp sugar 
  • ½ cup khoya (milk solid) 
  • ¼ cup sooji (semolina)  
  • 1 tsp cardamom powder 
  • Oil to deep-fry
  1. Combine the all-purpose flour with ghee to get a breadcrumb-like texture. Add in water and knead to form a dough.
  2. Dry roast the Australian macadamia nuts and dry fruits, and crush them. In a separate pan dry roast the desiccated coconut and sooji (semolina).
  3. Combine the macadamia nuts, desiccated coconut, dry fruits, khoya, sooji, sugar and cardamom powder to make the stuffing.
  4. Take a portion of dough, roll it into a circle. 
  5. Place the rolled dough in a Gujiya mould, add in the stuffing, close, and press the mould to form a Gujiya. Gently remove and repeat the process until all the dough and stuffing is used. 
  6. Heat oil over a medium flame and deep-fry the Gujiya until golden brown.
  7. Serve hot!
  • Calories: ~2045 kcal
  • Carbohydrates: ~200 grams
  • Protein: ~44 grams
  • Fat: ~121 grams