Gujiya – Ayurvedic Method, Qualities And Health Benefits

Article by Dr MS Krishnamurthy MD (Ayu), PhD.


As per ones liking and customs as well as practices of particular geographical area changes are being found in the ingredients, adjuvant used, sweetening agents added, oils used etc in various food articles. Even though it is justifiable in maximum contexts, there is a necessity to review some preparations based on classical ideology behind the design of such food preparations. 

Gujiya – a North Indian special sweet preparation has found lot of difference in taste and appearance when it reaches to South India. Such modifications were carried based upon the liking and acceptance by the mass.
Kannada name – Karji Kayi, Karajige kai or Karje kayi.

However this article is not to compare the differences; but effort is made to disclose the original classical reference and qualities as well as health benefits of Gujiya.

Classical reference

Reference: Bhavaprakasha nighantu/Kritanna varga/112 – 116.

Classical preparation

 What is Sampava or Gujiya – as per classical version?
Wheat flour is mixed with ghee ( and little water can be added) and fine plateu is made (like Roti). This is fried with ghee till it becomes crispy. On cooling this is powdered and sieved. To this powder, powdered sugar candy (other adjuvants like sesame seeds, cashewnut, badam etc are also permitted) is added and mixed well. Further cardamom, clove, pepper, grated coconut or coconut powder, camphor, cumin seeds etc are also added and the mixture is kept ready.

Then wheat flour dough is made and small thick plateus (like roti/chapati) are made and the above mixture is filled in this. Later, the mouth of this is closed (they can be brought into different shapes like half moon, oval, triangle etc ). This is cooked well with ghee (now a days suitable oil can be selected).
This classical food is called Sampava or Gujiya.

Qualities, Actions

Qualities: Qualities and actions are similar to the Manthaka (Saath). i.e it is Brimhana (nutritive), Vrishya (aphrodisiac), Balya (energizer), Pittavatashamaka, Ruchya (appetizer) and Agnideepaka (carminative).

Action: Snigdha (unctuous), Guru (heavy), Sandra (thick) etc
Read related: Saat Dish – Ayurvedic Method, Quality, Benefits


This can be well recommended to the individuals who are lean, debilitated etc. But, it is indeed necessary to have good digestive fire while consuming such sweet preparations. But undoubtedly these are suitable to winter and rainy seasons.
Click to consult Dr MS Krishnamurthy MD(Ayu), PhD. 

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