Hello friends, today we are going to prepare Baked Chocolate Gujiya tart. Gujiya is a very popular khoya recipe among North Indian festival dessert recipes. Basically this mava mithai is among one of the Holi recipes, which is equally popular as Diwali sweets.

Chocolate gujiya is a modern version of traditional Indian sweets “Gujiya Recipe / Gujia “. This gujia recipe has a sweet filling of mava / khoya , mix dry fruits like raisins, almonds, cashew and coconut and the main ingredient Chocolate chips.

This gujiya sweet is made by using store bought gujiya maker or gujiya mould. And the tart is made by using muffin mouids. It can be among one of the healthy Indian dessert recipes as I have baked these sweet dumplings which has melted the chocolate chips inside its stuffing. After baking these tart/gujiya are coated with melted chocolate. These baked gujiya tart easily stays fresh for few days when stored in a refrigerator in an an air-tight box.




For the dough :


  • All purpose flour / maida – 1 cups/ 120 gms
  • Salt – a pinch
  • Clarified butter/ Ghee – 1.5 tbsp
  • Water – less than 1/4 cup


For the stuffing :


  • Dried evaporated milk solids (Khoya / mava ) – ½ cup / 125 gms
  • Powdered sugar – 1/2 cup / 85 gms
  • Chocolate chips – 2-3 tbsp
  • Cardamom (elaichi) – 2-3 powdered
  • Coconut powder – 1.5 tbsp
  • Raisins (kismish) – 1-2 tsp
  • Cashew (kaju) – 1.5 tbsp chopped
  • Almond (badam) – 1 tbsp chopped
  • Chironji – 1 tsp (optional)
  • Clarified butter (ghee) – 1-2 tsp


For coating the tart :


  • Chocolate shavings – 1 cup or more



Preparing gujiya dough :


  1. In a mixing dough take flour add a pinch of salt and mix it.
  2. Add 1.5 tbsp ghee and mix well. The mixture will look like bread crumbs at the end.
  3. Make a semi soft dough by adding little water at a time. (I approximately used little less than 1/4cup for this )
  4. Cover the dough and let it rest for 10-15 minutes.


Preparing the stuffing  :


  1. Take a nonstick pan, add ghee and khoya in it.
  2. Now turn on the flame and cook the khoya at medium to low flame until it turns light cream in colour and combines together.
  3. Keep the flame from medium to low. I cooked the khoya for about 5-7 minutes.
  4. Turn off the flame and transfer the khoya into a plate or bowl and let it cool completely.
  5. Never mix sugar into hot khoya or else the sugar will melt and make the mixture loose.
  6. Once the khoya cools completely, add chocolate chips, coconut powder, powdered sugar, raisins, almond pieces, cashew pieces, chironji and cardamom powder. Mix everything well, breaking any lumps of sugar and khoya. Keep aside.
  7. I always prefer to sieve the powdered sugar before adding it into the khoya to avoid any lumps.
  8. You can taste sugar and can always adjust sugar as per your preference.


Preparing gujiya :


  1. Take the dough and smooth it by kneading it for about 15-20 seconds.
  2. Divide the dough into equal small parts.
  3. Roll each part in your palms to make a ball. Place each ball into a bowl and cover it.
  4. Lightly grease the rolling surface with ghee.
  5. Roll each ball using a rolling pin into a small circle having 3-4 inches or roll it according to the size of gujiya mold / gujiya maker.
  6. Apply little water all over the edges.
  7. Place about 1 -2 tbsp of the khoya stuffing on one side of the circle, leaving the wet edges.
  8. Bring together both the edges and join by pressing gently.
  9. Open the gujiya mould and carefully take out the gujiya.
  10. Arrange the prepared gujiyas on a plate or tray and cover it with a moist cloth to avoid them from drying.
  11. Same way prepare all the chocolate gujiyas


Preparing Chocolate Tart :


  1. For making chocolate tart we will need small muffin moulds.
  2. On a greased board, using a rolling pin roll a small portion of dough into a thin poori.
  3. Grease a muffin mould properly covering all its curves.
  4. Place the poori in the greased muffin mould and set it properly towards its sides and bottom.
  5. Bend the extra dough outward.
  6. Place the mould upside down on the board and rub it.
  7. Now you can easily take off the extra dough.
  8. Prick the tart all over using a knife.
  9. Place 1-2 tbsp of the stuffing into the tart.
  10. Now roll another poori to cover the tart. But this time the poori has to be little small in size.
  11. Prick this poori also using a knife.
  12. Place this small poori on top of the tart such that it covers the tart from all sides.
  13. Seal its edges by pressing both the ends gently.
  14. Grease the top of the tart with clarified butter / ghee. Keep aside.
  15. Same way prepare all the tart.


Preparing Chocolate Pockets:


  1. Roll a small poori and place it into the greased mould.
  2. Prick it all over using a knife.
  3. Place 1 tsp of the stuffing in the center of the stuffing.
  4. Fold it like a pocket and seal its edges firmly. (See the video for the complete demonstration)
  5. Prick it with a knife and brush it with clarified butter on the top.
  6. Likewise prepare all the chocolate pockets and keep aside.


Baking gujiyas / tart / pockets :


  1. Preheat the oven at convection to 200 degrees C / 390 degree F.
  2. Brush the gujiyas from both sides with melted ghee. ( We have already greased the pockets and the tarts.)
  3. Place the greased gujiyas / tart / pockets on a baking tray.
  4. Bake them at 200 degree C, for about 20-22 minutes or more until they are golden and crisp.
  5. Demould the baked tarts and pockets and place them on a wire rack to cool.


Coating the tart / pockets with Chocolate :


  1. Take the chocolate shaving into a microwave safe bowl. Try to use the chocolate of room temperature.
  2. Microwave chocolate for 30-30 seconds for about 60-90 seconds or until chocolate get softs and start melting.
  3. Take care that we don’t want the chocolate to bubble.
  4. Take the bowl out of the oven after 1 minute, give it a mix and again microwave it for 15 seconds.
  5. Again take it out of the oven and give it a mix.
  6. Repeat it until you find that chocolate has soften and started melting.
  7. Stir the soft and melted chocolate until all the chocolate lumps dissolves and it forms a smooth chocolate sauce.
  8. Dip the baked tart into the warm and melted chocolate and place them on a butter paper to cool and set.
  9. You can coat the tart into different ways, like some having a chocolate coating on the top, some at the bottom and sides while some are completely coated with chocolate. You can choose any or all of the way you like.
  10. Drizzle some chocolate on the plain side.
  11. Once the chocolate sets completely, trim off the extra chocolate from the side.
  12. Once completely cooled transfer them into an air-tight container and refrigerate.


  1. Khoya I used was soft, so I used it as it is. But if you are using a stiff / hard khoya, then mesh / grate it before use.
  2. Never mix sugar into hot khoya or else the sugar will melt and will make the mixture loose.
  3. Never dip tart / pocket into the hot chocolate sauce, let it cool for few minutes before using.
  4. I always prefer to sieve the powdered sugar before adding it into the khoya to avoid any lumps.
  5. You can taste sugar and can always adjust sugar as per your preference.
  6. I have taken the half cup of dark chocolate and half cup of milk chocolate for coating. You can take any of your liking.

View Video

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