Baked Indian Dumpling (Gujia) with Semolina, Condensed milk, Coconut and Nuts Filling


Ohhh…these beautiful dumplings filled with sweet filling makes me feel so nostalgic! My mum use to make so many of these little devils on Holi and Hartalika Teej. She has magic in her hands! No matter how many times I make them its impossible to get the very same taste. It’s the magic of her hands that makes gujias even more delicious 🙂

Gujia is a North Indian delicacy, particularly Uttar Pradesh, Bihar, Madhya Pradesh and Rajasthan. The filling and form of gujias vary from region to region. In the Northern parts of India (Where I come from 🙂 ), the filling is usually made with sweetened khoya, coconut and dry fruits.

On the occasion of Hartalika Teej this year, I decided to make it. I wanted to go for the filling that my mum use to make, but I soon realized I was running out of Khoya 😦 . I looked for the option of making Instant Khoya, but soon I found that I was running out of Milk powder too.

“Now what???” I asked myself

I started searching for other option on Google and came across an interesting filling made with condensed milk. I had brought few cans of condensed milk the day before and it got me all excited to give it a try.

This was the most delicious gujias I have ever had in my life, after my mum’s. Crisp from outside, soft and juicy from inside, Just the way it was meant to be! Totally in love with the baked version ❤ ❤

Won’t keep you waiting for the recipe any longer. So lets start!!


For the covering:

1 1/2 cups All-purpose flour
4 tbsp Oil
1/4 cup Water or as required


Take the flour in a bowl and add oil to it. Rub oil into the flour with soft hands until it resemble bread crumb like texture.  Gradually add water and mix it  to form a stiff dough. Knead the dough till pliable. Keep aside covered for half an hour.


For the Filling

1/2 Can Sweetened Condensed Milk (If you don’t have sweetened condensed milk you can also add 1/2 cup sugar)
1/4 cup Semolina
1/4 cup grated Coconut
1/4 cup Almonds, Cashewnuts (chopped) + raisin
1/2 tbsp Green Cardamom Powder (Grind it fresh if you can)
1 tsp oil


Heat oil in a pan. Add semolina and roast it on slow heat till it changes colour. Mix in all the other ingredients for the filling.

Cook on slow flame, stirring occasionally, till the mixture is dry. ( Stirring is very important or else the mixture will stick to the bottom of the pan).

Divide the prepared dough into about 20 balls.

Roll each ball into a thin flat round. If you have the mold, place the rolled dough onto the mold, covering it. Place a teaspoon of the filling onto the rolled dough. Apply little water on the edges to seal it and fold it into semicircle. Close the mild tightly.

Alternatively, take the rolled dough in your palm and put about 1 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers or a fork. Make sure the edges are completely sealed

Bake them in a preheated oven at 400 deg F by placing on a baking tray, lined with parchment paper, for about 25 min. Tun them over after 25 min to cook on both the sides. You can Bake for around 25 minutes and then broil them for one minutes so that they get a nice golden brown colour.

Serve hot or cold. You can also drizzle over some condensed milk or chocolate sauce while serving.



Gulgandi Rose Apple Pie

To celebrate the Independence Day, I thought of baking something sweet. While surfing net for some magical recipe, I came across a video for Rose Apple Pie. I was really impressed with the idea. I just couldn’t control, but to try out the recipe and see if I could achieve the perfection. I tweaked the recipe a bit to add in the desi touch. After all, Akhir dil hai hindustani!!

Gulkandi Rose Apple Pie


Caramelizing the Apple slices:

Ingredients –
3 Apples
4 Tablespoons granulated sugar
1/2 Tablespoon Gulkand

Method –

Wash the apples and cut them into half vertically. Core them and cut them into thin slices.

In a large non-stick frying pan, heat the sugar. When the sugar starts to melt, add in the Gulkand and mix. When Gulkand is evenly distributed in the sugar mix arrange apple slices in the pan. Cook over medium heat for about a minute without disturbing the slices.

When the apple slices are soft (Start appearing a bit wilted), transfer them into a plate. Let the slices cook completely before handling them.

(Note: I added food colour to give green and orange colour to my apple slices. The food colour was added along with the gulkand.)

Making the pie dough :

Ingredients –
1 cup Cake Flour
8 Tablespoon cold unsalted butter (one stick), cut into small pieces
Little ice water to make the dough

Method –

Take the butter in a bowl.Add the cake flour into the butter.

With the help of a hand blender mix in the butter into the flour. It will take around 2 to 3 min to get a crumbly mixture.

Dizzle in a little ice water and mix until the dough holds together. Don’t knead it or else it won’t be flaky.

Cover the dough in plastic wrap, and refrigerate it for at least 30 minutes, before working with it.


Making the Rose pie:

Sprinkle some flour on the working area. Take the pie dough and roll it on the surface.

Take gulkand and apply it all over the rolled sheet. (I used Gulkand which was quite sweet in itself so there was no need of adding extra sugar)

Cut the rolled sheet, with the help of pastry cutter,into 1 inch wide strips

Preheat the oven to 400 degree F

Take the apple slices and place them on the strips, overlapping one onto the other.

After arranging the slices start rolling the strip. (Make sure it is tightly rolled or else apple slices will fall apart)

Place the roses in a muffin cups.

Arrange all the roses on the muffin pan and bake it for 25-30 minutes, or until they are golden brown.

Cool it on the rack and its ready to serve.