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Chocolate Gujiya

Serves 4
30 mins
300 Kcal
Let's give it up for Chocolate Gujiya, the dessert that's bringing the heat with a perfect blend of tradition and indulgence. Picture this: a crisp, golden pastry shell giving way to a rich, gooey chocolate filling that hits all the right notes sweet, luscious, and totally dreamy. It's like gujiya went to dessert boot camp and came out a modern legend. Making this fusion magic happen is easier than you think, thanks to a foolproof chocolate gujiya recipe. Start with the dough flaky and buttery, just like your nani's classic version. Then comes the star of the show: the filling. Melted chocolate, a sprinkle of nuts for crunch, and maybe even a dash of cocoa powder for extra pizzazz. Shape, seal, and fry these beauties until they're golden perfection. Feeling fancy? Drizzle them with even more chocolate or dust with powdered sugar for that perfect finish. Whether it's Diwali, Holi, or just a random Tuesday, Chocolate Gujiya is here to make every moment sweeter. It's crispy, chocolaty, and ridiculously satisfying—like the best of both worlds on a plate. Serve them warm, share them (if you can), and prepare for compliments because this recipe is a total crowd-pleaser. Ready to flex your dessert skills? This one's calling your name!

Ingredients required for Chocolate Gujiya

  1. 1 cup flour
  2. 3 tbsp ghee
  3. Salt
  4. 2 cup mava
  5. 2 cup sugar
  6. 1 pinch cardamom powder
  7. 1/2 cup chocolate chips
  8. Oil
  9. Sugar syrup
  10. 250 gms cream
  11. 250 gms fine chocolate
  12. 50 gms cardamoms

Cooking steps for Chocolate Gujiya

  1. 1
    If there's one dessert that screams extra while still giving traditional vibes, it's chocolate gujiya—a sweet treat that's been dipped, drizzled, and upgraded into the chocolate lover's dream. Let's dive into this easy-yet-fancy chocolate gujiya recipe that's about to become your festive flex.
  2. 2
    Start with the dough: in a bowl, mix 1 cup of flour, 3 tablespoons of ghee (because buttery goodness is non-negotiable), a pinch of salt to balance it out, and just enough water (roughly 1 cup) to knead it into a smooth, soft dough.
  3. 3
    Cover it with a damp cloth and let it chill while you whip up the filling.
  4. 4
    For that, grab 2 cups of mava and cook it gently with 2 cups of sugar on low heat until it turns into a thick, luscious mixture.
  5. 5
    Sprinkle in a pinch of cardamom powder for that classic aroma, and once it's off the heat, stir in 1/2 cup of chocolate chips—because what's a recipe of chocolate gujiya without a gooey chocolatey center? Let the filling cool while you roll out the dough into small, thin circles.
  6. 6
    Pop a spoonful of the filling in the center, fold them into perfect half-moons, and seal the edges with a fork for that rustic-but-chic look.
  7. 7
    Heat oil in a pan (medium heat, please—we're not about to burn these beauties), and fry the gujiyas until they're crispy, golden, and begging to be devoured.
  8. 8
    Now for the shiny sugar syrup: boil equal parts sugar and water until it's just thick enough to coat your gujiyas in a sweet, glossy hug.
  9. 9
    Dip each gujiya in the syrup, then set them aside to cool.
  10. 10
    To level up your plating game, melt 250 grams of fine chocolate with 250 grams of cream to create a velvety ganache, then drizzle it all over the gujiyas like a pro chocolatier.
  11. 11
    Top it off with a sprinkle of crushed cardamom (50 grams), because we're fancy like that.
  12. 12
    Serve these indulgent chocolate gujiyas at your next gathering and watch them vanish—this recipe of chocolate gujiya is equal parts tradition and indulgence, with a chocoholic twist that's totally worth the hype!

Shop Ingredients

Fine Chocolate (250 gms)
343
1
117
1
190
1
108
1
108
1
55
1
108
1
190
1
190
1
165
1
Mava (2 cup)
95
1
95
1
Cream (250 gms)
68
1
54
1
220
1
110
1
75
1
155
1
Ghee (3 Tbsp)
393
1
315
1
565
1
635
1
719
1
666
1
591
1
375
1
134
1
150
1
Flour (1 cup)
54
1
59
1
33
1
30
1
61
1
59
1
108
1
118
1
37
1
33
1
Cardamom Powder (1 pinch)
237
1
359
1
399
1
266
1
Salt
27
1
24
1
106
1
22
1
50
1
105
1
107
1
47
1
50
1
79
1
Sugar (2 cup)
51
1
50
1
56
1
235
1
75
1
294
1
54
1
77
1
50
1
261
1
Oil
170
1
146
1
148
1
167
1
150
1
151
1
730
1
150
1
184
1
330
1
Cardamoms (50 gms)
272
1
55
1
235
1
134
1
138
1
294
1
197
1
150
1
262
1
262
1

FAQs

What's Chocolate Gujiya, and how do you make it?

Chocolate Gujiya is your traditional Indian Gujiya with a trendy twist. Picture a crispy, golden pastry shell stuffed with a rich, chocolatey filling that might include melted chocolate, cocoa powder, nuts, and sometimes khoya (milk solids) or coconut. Once stuffed, these sweet pockets are either deep-fried or baked to perfection. Want to take it up a notch? Drizzle or coat them with more chocolate for an indulgent upgrade that's totally worth it.

Can I make Chocolate Gujiya healthier?

Absolutely! Skip the deep-frying and bake them instead. Just brush the Gujiyas with a little ghee or oil, pop them in a preheated oven at 180 C (350 F), and bake for 15–20 minutes until they're perfectly golden. Use whole wheat flour for the dough, and opt for dark chocolate or natural sweeteners in the filling to cut down on sugar while keeping all the flavor.

How long can I store Chocolate Gujiya, and how do I keep them fresh?

Store your Chocolate Gujiyas in an airtight container at room temp for up to 3 days. For longer storage, refrigerate them for up to a week. Pro tip: Make sure they're completely cool before storing to keep that crisp texture intact. If they're coated in chocolate, refrigeration also helps the chocolate layer stay firm and non-sticky.
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