By Vijaya Selvaraju
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  • 2 cups, all purpose flour
  • 2 tablespoons, semolina
  • Pinch of salt
  • 4 tablespoons, vegetable oil
  • 1 cup, warm water


  • 1 tablespoon, ghee
  • 1/2 cup, semolina
  • 1 cup, dried unsweetened coconut
  • 3/4 cup, powdered sugar
  • 1/2 tsp, ground cardamom


1. For the dough add flour, semolina, salt, and vegetable oil to a bowl. Mix to combine, and slowly stream in water until a soft dough forms. Cover with a damp cloth and allow to rest for 20 minutes.

2. In a small frying pan on medium-low heat add ghee and semolina, and cook stirring constantly until the semolina has slightly browned. Add coconut and cook for a few more minutes until toasty.

3. Transfer semolina-coconut mixture to a bowl and allow to completely cool. Add in sugar and cardamom, and stir to combine.

4. Divide the dough evenly into 32 small balls. Roll out each piece of dough to form a 4 inch circle. Add a tbsp of the coconut mixture to the center of the dough, and fold the dough over the create a half-circle shape. Crimp the edges of the dough to seal, or alternatively use a fork.

5. Heat 2 inches of vegetable oil in a large wok to 350 degrees. Add a few gujiya to the hot oil at a time, and cook for 6-7 minutes flipping occasionally until golden brown on all sides and crisp.

6. Drain on a wire rack and allow to slightly cool before serving. Enjoy! 

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