Roasted wheat flour gujiya is a unique Bihari Gujiya that’s rarely found outside family kitchens. Made with just atta, ghee, and sugar, this gujiya is mildly sweet, light, and full of flavor.
It’s one of those traditional recipes that feels special every time you make it.
Whether you enjoy it with milk, chai, or as a festive treat—it always brings back memories. (step-by-step-recipe)
About Roasted Wheat Flour Gujiya:
Gujiya with wheat flour stuffing is not just a sweet for me—it’s a memory. A recipe that I have only seen in my own family. My father loved it, and I have always enjoyed it too.
This sweet also holds a special place during Vat Savitri Puja in our home. While many families prepare gujiyas with khoya, suji, or coconut, we make both—one with khoya and another with this roasted wheat flour filling.
Along with that, we also make another traditional recipe, Besanoti. It’s a family tradition we look forward to every year.
Recently, my mom came to visit me. I was missing the taste of this sweet and asked her to make it for me. She made it just like old times, and with one bite, I felt like I was back in my childhood.
This roasted wheat flour gujiya is very different. It has no khoya, no coconut. Just atta (wheat flour), ghee, and sugar. That’s it. But it tastes so good. If you eat it with milk, it becomes a full breakfast.
With chai, it’s a perfect evening snack. You can also pack it in a tiffin or serve it as dessert.
Have you ever had this sweet in your house?
Or seen a similar recipe?
Let me know in the comments. I really feel this is a hidden gem from our family kitchen.
Kur ka Pirakiya Recipe is a Bihari gujiya recipe that has a simple filling made with roasted wheat flour. Most gujiyas are made with khoya, sooji, coconut, or the combination of these. But this one is filled with roasted atta, ghee, and sugar.
The filling is roasted slowly until it smells nice and turns golden. Then it is filled inside a soft dough made of maida and deep-fried till crispy.
It doesn’t spoil easily like other sweets. That makes it perfect to carry while travelling. It stays good for many days if stored properly.
If you know how to make pleats, you can shape the gujiya by hand. If not, you can use a mould. It’s very easy.
So give it a try, and let me know how you like this unique gujiya recipe with wheat flour stuffing.
Serving Suggestion:
Wondering how to enjoy Gujiya with wheat flour stuffing? Here are some ideas:
- Have it with a glass of warm milk—it makes a light and filling breakfast.
- Enjoy it with your evening chai. It pairs beautifully.
- It’s perfect for kids’ tiffin boxes. Easy to carry and not messy.
- You can serve it after meals as a simple, homemade dessert.
- Make a batch for festivals like Holi or Diwali.
- Going on a trip? This sweet travels really well.
Storage Suggestion:
Store them in a dry, airtight container.
No need to refrigerate.
They stay fresh for about 7 to 10 days.
Pro Tips for Perfect Kur ka Pirakiya Recipe:
Here are a few small tips that make a big difference:
- Roast the atta slowly on low flame. That’s how you get the best aroma.
- A pinch of cardamom powder makes the filling extra tasty.
- Don’t skip the ghee. It gives richness and helps the filling hold together.
- Seal the gujiya edges tightly so they don’t open while frying.
- Want some crunch? Add chopped dry fruits like cashews or almonds.
- Pleating is optional—use a gujiya mould if that feels easier.
Why You Should Try Bihari Gujiya Recipe:
Still wondering if you should try it? Here’s why it’s worth making:
- It’s a rare family recipe you won’t find everywhere.
- No khoya or coconut—only simple, homely ingredients.
- Easy to pack, carry and store.
- It’s mildly sweet and super tasty.
- Kids and adults both love it.
- Great for snacks, dessert, or even festive sweets.
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Basic Ingredients Used to Make this Unique Gujiya Recipe:
Maida (all-purpose flour): Forms the outer covering of the gujiya. It gives a soft yet crisp shell when fried. It’s neutral in taste, allowing the stuffing flavors to shine.
Atta (Wheat Flour): This is the heart of the recipe. Roasted wheat flour brings a nutty, earthy flavor that’s unique and comforting. It also makes the stuffing rich and filling.
Ghee: Ghee adds aroma, richness, and softness to both the dough and the stuffing. It helps in roasting the atta evenly and adds a warm, festive touch to the recipe.
Sugar: Powdered sugar sweetens the filling without making it overly sugary. Its smooth texture mixes easily with roasted atta.
Cardamom: Cardamom adds a beautiful aroma and traditional sweetness. Even a small amount lifts the whole flavor of the stuffing.
Oil: Used to fry the gujiyas until golden brown. It seals in the filling and gives the gujiyas a crispy finish.
Extra Maida + Water: Maida mixed with a little water makes a quick slurry used to seal the gujiya edges so they don’t open while frying.
Roasted Wheat Flour Gujiya
Ingredients
For the Dough:
- 1 cup Maida all-purpose flour
- 2 tbsp Ghee
- Water to knead a soft dough
For the Stuffing:
- 1 cup Atta wheat flour
- 2-3 tbsp Ghee
- 1/2 cup Powdered sugar
- 1/2 tsp Cardamom powder optional
For Frying:
- Ghee or oil as needed
Instructions
Prepare the Dough
- In a bowl, mix maida and ghee.
- Rub with fingers till it becomes crumbly.
- Add water slowly and knead a soft dough.
- Cover and rest for 15–20 minutes.
Make the Stuffing
- Heat ghee in a pan and add atta.
- Roast on low flame till it turns golden and smells nutty.
- Turn off the flame and let it cool slightly.
- Add powdered sugar and cardamom powder. Mix well.
Shape the Gujiya
- Divide the dough into small balls and roll them out.
- Place 1 spoon stuffing in the center.
- Fold and seal the edges well using water or maida slurry.
- Use a mould if pleating feels difficult.
Fry the Gujiya
- Heat oil or ghee in a kadai.
- Fry the gujiyas on medium heat till golden and crisp.
- Remove and let them cool.
- That’s it! Your Kur ka Pirakiya is ready to serve or store.
Nutrition
Frequently Asked Question About Kur ka Pirakiya Recipe:
What makes Kur ka Pirakiya different from regular gujiya?
Kur ka Pirakiya is stuffed with roasted wheat flour instead of khoya, sooji or coconut. It has a mild sweetness and nutty taste, making it lighter and easier to digest.
Can I use only atta for the outer shell too?
Traditionally, the outer layer is made with maida to keep it soft and crisp. Using atta might make it slightly dense, but you can try a mix if you prefer.
Is it okay to skip cardamom in the filling?
Yes, you can skip it, but cardamom adds a nice aroma. If you like the traditional sweet flavor, do add a little.
Can I make it without ghee?
Ghee is very important in this recipe. It adds flavor, helps bind the stuffing, and gives that classic richness. It’s best not to skip it.
How many gujiyas does this recipe make?
With this quantity, you can easily make 10–12 medium-sized gujiyas depending on the thickness and size.
Can I store this for more than 10 days?
If kept in a cool, dry place in an airtight container, it may last beyond 10 days. But for best taste and freshness, it’s ideal to finish within a week.
My Recommended Product:
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You can check out the kadai I personally use. It’s perfect for frying gujiya, samosas, or even pakoras during tea time.
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