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How To make Annanas Aur Kalonji Ki Gujiya? | Instant Annanas Aur Kalonji Ki Gujiya Recipe

Gujiya is a traditional Indian sweet dish that is commonly made during festivals and special occasions. It is a deep-fried pastry that is filled with a sweet mixture of khoya, nuts, and sugar. However, this recipe is a unique take on the classic gujiya, as it incorporates the flavors of pineapple (annanas) and black cumin seeds (kalonji). The result is a sweet and savory gujiya that is sure to be a hit with your family and friends.

Here is a breakfast recipe that is easy to prepare and delicious to eat.


For the dough:

  • 2 cups all-purpose flour
  • 1/4 cup ghee or clarified butter
  • Water as required

For the filling:

  • 1 cup grated khoya or mawa
  • 1 cup chopped pineapple
  • 1/2 cup sugar
  • 1/4 cup chopped cashews
  • 1/4 cup chopped almonds
  • 1/2 tsp black cumin seeds
  • 1/2 tsp cardamom powder
  • Oil for frying


  • In a large mixing bowl, combine the all-purpose flour and ghee. Mix well until the mixture resembles coarse crumbs.
  • Add water gradually and knead into a soft and smooth dough. Cover the dough with a damp cloth and set aside for 30 minutes.
  • In a pan, roast the black cumin seeds until they release their aroma. Remove from heat and let them cool.
  • In the same pan, add the grated khoya and cook on low heat until it turns light brown in color.
  • Add the chopped pineapple to the khoya and cook for 2-3 minutes until the pineapple is soft.
  • Add the sugar, chopped cashews, chopped almonds, roasted black cumin seeds, and cardamom powder to the khoya and pineapple mixture. Mix well and cook for another 5-7 minutes until the sugar dissolves and the mixture thickens.
  • Remove the pan from heat and let the filling cool completely.
  • Divide the dough into small balls and roll each ball into a circle of 3-4 inches diameter.
  • Place a spoonful of the filling in the center of the circle and fold it into a half-moon shape. Press the edges of the gujiya to seal it properly.
  • Heat oil in a deep frying pan on medium heat. Fry the gujiya in hot oil until they turn golden brown in color.
  • Remove the gujiya from the oil and drain on a paper towel to remove excess oil.
  • Serve hot or cold with your favorite chutney or sauce.


  • You can substitute the pineapple with any other fruit of your choice, such as mango or apple.
  • Make sure to seal the edges of the gujiya properly to avoid any filling from spilling out while frying.
  • You can also bake the gujiya in the oven instead of frying them for a healthier version.
  • You can store the gujiya in an airtight container for up to a week.


This annanas aur klonji ki gujiya recipe is a great way to add some variety to your traditional gujiya recipe. The sweetness of the pineapple is perfectly balanced with the savory flavor of the black cumin seeds, making it a unique and delicious dessert. Serve it during festivals or special occasions, and watch it disappear in no time!

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