Name: Butterscotch Gujiya | Easy Homemade Gujiya Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 cup all-purpose flour; 4 tbsp ghee or clarified butter; 1/2 cup water; 1 cup mawa or khoya; 1/2 cup powdered sugar; 20 almonds; 20 cashews; 10 walnuts; 2 tbsp raisins; 2-3 tbsp butterscotch sauce; Flour mix: 2 tbsp flour mixed with 3 tbsp water

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An easy and delicious recipe for gujiyas. Crispy gujiyas stuffed with almonds, cashews, walnuts, raisins and butterscotch flavoured mawa. Learn how to make Butterscotch Gujiya this step by step recipe.

Butterscotch Gujiya | Easy Homemade Gujiya Recipe

Important Note:

Back when I created this recipe I didn’t know the difference between caramel and butterscotch sauce. That’s why I used granulated sugar to make the sauce.

The main difference between the two sauces is that caramel sauce is made with granulated sugar. And the butterscotch sauce is made with brown sugar.

So basically, here I have made a caramel sauce and not a butterscotch sauce. But I have created a separate post on how to make the butterscotch sauce at home (get the recipe video on Instagram Reels). After reading this recipe, you can check that post as well.

All the other steps remain the same, just replace the caramel sauce with butterscotch sauce. Though caramel sauce also goes really well with this recipe.

Prep Time: 20 min | Cook Time: 1 hr | Total Time: 1 hr 20 min (excluding resting time)
Resting Time: 30 min

Serves: 15-20 gujiyas

Ingredients:

2 cup all-purpose flour
4 tbsp ghee or clarified butter
1/2 cup water
1 cup mawa or khoya
1/2 cup powdered sugar
20 almonds
20 cashews
10 walnuts
2 tbsp raisins

For the caramel sauce
(click this link for butterscotch sauce recipe):

1 cup sugar
½ cup unsalted butter, room temperature
1 cup heavy cream, room temperature
1 tsp salt
2 tsp vanilla essence

Flour mix: 2 tbsp flour mixed with 3 tbsp water

Cooking Directions:

To make the gujiya dough:

In a bowl, add all-purpose flour and butter. Mix

Add lukewarm water and make a firm dough. Cover it with a damp cloth and allow it to rest for 30 minutes.

To make the gujiya filling:

In a non-stick pan, add almonds, cashews and walnuts. Toast on medium flame until lightly golden and aromatic. Transfer to a bowl and allow it to cool completely. Roughly chop all the nuts and raisins. Keep aside.

In the same pan, add khoya/mawa. Cook on low flame for 10-15 minutes. Keep it aside.

To make the caramel sauce:

Heat a heavy-bottomed saucepan on low flame. Add sugar. Don’t stir.

Allow it to melt completely.

Once it turns amber golden, add butter. Give it a nice whisk.

Add cream and mix everything together.

Bring it to a boil and turn the heat off. Add salt and vanilla essence. Mix well.

To make the butterscotch or caramel gujiya:

In a bowl, add khoya, chopped dry fruits and 2-3 tbsp butterscotch/caramel sauce. Mix well.

Add powdered sugar and mix again.

Divide the dough into small dough balls. Roll each dough ball into a thin circle. Place it on the gujiya mould. Add 1 tbsp khoya mixture. Apply flour mix along the edges and seal it. Trim off the excess dough. Make sure it is properly sealed.

Heat oil in a heavy-bottomed pan over medium heat. Lower the flame and deep fry the gujiyas until golden in colour.

Drizzle butterscotch/caramel sauce over the gujiyas and serve hot.