Gujiya is a traditional Indian sweet, especially popular during the festival of Holi. These crescent-shaped pastries are made by stuffing a thin, flaky dough with a sweet filling of khoya (reduced milk solids), coconut, and a mix of dried fruits and nuts. The filled dough is then deep-fried to a golden brown and often dipped in sugar syrup for added sweetness. Gujiya’s rich, indulgent flavor and delightful texture make it a festive favorite, symbolizing the joy and celebration of Indian culture and cuisine.

Gujiya Recipe:

Here’s a simple recipe to make one-


  • 2 cups all-purpose flour (maida)
  • 4 tbsp ghee (clarified butter)
  • Water, as needed
  • 1 cup powdered sugar
  • 1 cup grated khoya (mawa)
  • 2 tbsp chopped nuts (almonds, cashews, pistachios)
  • 2 tbsp raisins
  • 1/2 tsp cardamom powder
  • Oil for frying


  • In a mixing bowl, combine the all-purpose flour and ghee. Rub the mixture between your palms until it resembles breadcrumbs.
  • Gradually add water and knead the mixture into a firm dough. Cover with a damp cloth and let it rest for 30 minutes.
  • In a separate bowl, mix the powdered sugar, grated khoya, chopped nuts, raisins, and cardamom powder to make the stuffing.
  • Divide the dough into small lemon-sized balls. Roll out each ball into a small disc using a rolling pin.
  • Place a spoonful of the stuffing mixture in the center of each disc. Fold the disc over to form a half-moon shape and seal the edges by pressing with a fork.
  • Heat oil in a deep frying pan. Once the oil is hot, fry the Gujiyas in batches on medium heat until golden brown and crispy.
  • Remove the fried Gujiyas from the oil and drain the excess oil on paper towels.
  • Allow the Gujiyas to cool completely before serving. Enjoy the delicious Gujiyas as a festive treat with your family and friends!

Note: You can also add desiccated coconut or semolina to the stuffing mixture for added flavor and texture. Adjust the sweetness according to your preference.

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