Recipe makes 20 to 24 gujia.


•1 cup all purpose flour (plain flour or maida)
•1 tablespoon sooji (semolina flour)
•2 tablespoons oil
•1/3 cup lukewarm water or as needed

•1/2 cup heavy cream or whipping cream
•1 cup milk powder
•1/4 cup coconut powder
•1/4 cup sliced almonds
•1/2 teaspoon cardamom powder
•2 tablespoon sugar
•2 tablespoon melon seeds (optional)

•1/2 cup sugar
•1/4 Water
•2 tablespoons sliced almonds and pistachios

Also needed:
•1 tablespoon all purpose flour (plain flour or maida)
•2 tablespoon water
•Oil to fry

1.Mix flour, sooji, and oil in a bowl, make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft and pliable.
2.Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.

1.Mix the cream and milk powder in a frying pan.
2.Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan.
3.Turn off the heat and add coconut, almonds, melon seeds, sugar, and cardamom powder. Mix together well.
4.After cooling, the mixture will be lightly moist. Keep aside.

Making the Gujias:
1.Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
2.Knead the dough again for a minute.
3.Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.
4.Roll each ball into about 4-inch diameter (like a roti or chappati).
5.Dip your finger in the flour paste and spread it around the rim of the rolled dough, but just on the half the circle.
6.Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.
7.Continue filling the rest of the gujia in the same manner.
8.Heat about 1-1/2 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
9.Place the gujia in the frying pan few at a time.
10.After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don’t fry on high heat; the gujia crust will be too soft and not crispy.
11.When they are done cooking, lift them out of the oil with a slotted spoon.

1.Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.
2.Dip the gujias into the syrup making sure they are coated with syrup all around.
3.Place the gujias on a wire rack to allow the extra syrup drain.
4.Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.
5.Gujias will be dry in an hour.
6.Gujia can be stored in airtight container up to a month.

Chicken Curry


Cut the chicken in small pieces.

Add thinly sliced onion in hot oil..fry them till golden.

Add the chicken along with salt,whole Elachi,Tejpata in it…fry it for 2-3 min.

Now add ginger-garlic paste, turmeric, chilli and ltl cumin powder & cook these along with chicken…cover the pot …water will rise from chicken…keep cooking…when oil is rising from chicken ..add ltl water ..cook it few more min…this can be called bhuna chicken
If you want patla jhol…add more water..and cook it same way few more minutes.

In fact, adding water to chicken depends on what type of consistency you want.

NB~ when water start to rise from chicken take the cover away…otherwise chicken will be too tender.

Dheros Bhaji

Put oil in pan enough to deep fry onions. Fry very thinly sliced onions until brown as in photo. Set aside the onions, and remove some of the oil. Put in okra and thinly sliced serrano peppers. Sprinkle with salt. Cover and let cook. Add very little water if necessary. When okra is done, sprinkle with coriander powder and add the fried onions. Stir and it’s ready to eat!

Chicken Rezala

Chicken Curry
Chicken Curry
* 3 chicken breasts
* 4 tbsp olive oil (i used corn oil & butter)
* 5 cardamom pods
* a 5cm cinnamon stick
* 1 ½ onions
* 2 tsp fresh ginger, minced
* 2 tsp garlic, minced
* 1 tsp cumin powder (i did not add it)
* 1 tsp coriander powder
* ¼ tsp turmeric powder
* ½ to 1 tsp cayenne pepper
* 1 tbsp paprika
* 1 tsp garam masala powder
* 1 large tomato
* 1 tsp tomato purée
* 150 ml water
* Salt to taste
* 1 cup Yoghurt or 1 cup coconut milk (i used yoghurt & whipping cream)
* Fresh coriander to garnish.

1-chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.
2- Make the masala paste
Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.
3: Flavour the oil and fry the onions
Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.
4-Add the spices
Add the masala paste and stir for a minute.
5- Add the remaining ingredients
Add the tomato and tomato purée and stir for a minute till thoroughly combined.
6-Pour in the water and bring to a gentle simmer, stirring constantly.Taste the sauce and season with salt if necessary.
7-Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife – if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.

8-Garnish and serve
Place the chicken on a serving dish, decorate with coriander leaves and serve

Kachchi Biriyani

Kachchi Biriyani
Kachchi Biriyani

Ginger Garlic paste
Biriyani moshla( usually i use Shaan sindhi biriyani moshla)
Red chilli powder ltl

Cut the meat in to big pieces.

Marinate the meat with all of these as much as possible…overnight/2/3/4 hrs.

Cook it in a very traditional way..remember no onion in this meat…after cooking is finished pour ltl milk in it.


Bersta ~While cooking the meat fry some beresta, let it cool.

Potato~ Take potatos..big one cut in to 2 ,small keep whole,season with
orange food colour
biriyani moshla
fry them.

Ghee~ Heat the ghee till it’s liquid and browned.

Kismis/Alu bokhara~ wash them,keep aside

Kewra water ~ Keep it ready.

Procedure ~

Now take the big pan where you gonna dom the biriyani,

~ Pour the whole cooked meat in to the pan
~ Place potatos over meat
~ Crush the beresta add ltl sugar,biriyani moshla & kismis in it & sprinkle over the meat and potato.

Now keep the pan aside .

Now start with rice..make sure you start boiling rice after the pan part is finished with all i mentioned above.

Soak the rice in water for 1/2 an hour.

By this time take a big pan with a large amount of water to boil.

When water starts to boil pour the rice in it with salt and whole grom moshla.

Boil the rice till 75 % is done

Drain the rice & immediately put the rice in the meat pan over the potatos.

Sprnkle the heated liquid gree and kewra water over the rice.

Close the lid…don’t open it till serving time.

Keep it in dom for minimam 1 hour.


Start mixing the rice and meat with a small bowl from one side(like baburchis do) and pour it to the dish. and serve..!


Mix the rice just after draining,if you wait long rice will be cold and gonna be super hard and later even if you putit in dom will not be tender.

Don’t mix the rice and meat when you put it in dom..mix it just before serving…!