📖 About Gujiya (North & West India)

Gujiya is a deep-fried dumpling dessert with a crisp, golden shell filled with a sweet mixture of khoya (mawa), coconut, dried fruits, and nuts. Traditionally made during Holi, Diwali, and Teej, Gujiya is especially popular in Uttar Pradesh, Rajasthan, Madhya Pradesh, and Bihar.

In North India, the filling is typically made with mawa, sugar, and dry fruits, while the West Indian version, especially in Rajasthan, may include coconut and semolina. It’s similar in form to empanadas or turnovers but distinctly Indian in flavor.

Gujiya is more than a sweet treat—it’s a festive tradition that symbolizes the joy of community and celebration. The preparation is often a family activity, filled with memories, laughter, and festive music.

🥟 Gujiya Recipe (North & West India Style) | Traditional Indian Sweet for Holi & Diwali

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Serving Size: 15–20 Gujiyas
Cuisine: North & West Indian
Difficulty: Moderate
Course: Dessert

🧾 Ingredients

🥟 For the Dough:

• All-purpose flour (maida) – 2 cups

• Ghee (clarified butter) – ¼ cup

• Water – as needed

• A pinch of salt

🥥 For the Filling:

• Khoya (mawa) – 1½ cups (crumbled)

• Powdered sugar – ¾ cup (adjust to taste)

• Grated dry coconut – ½ cup (optional)

• Semolina (sooji) – 2 tbsp (optional for texture)

• Chopped almonds, cashews, pistachios – ½ cup

• Raisins – 2 tbsp

• Cardamom powder – ½ tsp

• Ghee – 1 tbsp (for roasting)

🛢️ For Frying:

• Ghee or refined oil – for deep frying

👨‍🍳 Step-by-Step Instructions

🔹 Step 1: Prepare the Dough

1. In a large mixing bowl, add 2 cups maida and a pinch of salt.

2. Add ¼ cup melted ghee and mix well using fingers to form a crumbly texture.

3. Gradually add water and knead into a firm yet smooth dough.

4. Cover the dough with a damp cloth and let it rest for 30 minutes.

💡 Tip: The dough should be firm so it holds shape while frying.

🔹 Step 2: Make the Filling

1. Heat 1 tbsp ghee in a non-stick pan.

2. Add crumbled khoya and cook on low flame until it turns light golden and releases aroma (about 5–6 minutes).

3. Turn off the heat and let it cool.

4. Add powdered sugar, coconut, dry fruits, raisins, and cardamom powder. Mix well.

🥥 Optional: You can add a spoon of roasted sooji for extra texture.

🔹 Step 3: Shaping the Gujiyas

1. Divide the dough into small lemon-sized balls.

2. Roll out each ball into a small circle (about 4–5 inches).

3. Place 1–1½ tbsp of filling in the center.

4. Fold it into a semi-circle and seal the edges by pressing or twisting them. You can also use a gujiya mould for neat edges.

5. Cover the prepared gujiyas with a cloth to prevent drying.

⚠️ Tip: Ensure edges are sealed tightly to avoid the filling from leaking during frying.

🔹 Step 4: Deep Frying the Gujiyas

1. Heat ghee or oil in a kadhai on medium heat.

2. Once hot, reduce the flame to low and gently slide in 3–4 gujiyas at a time.

3. Fry them on low-medium flame, turning occasionally until golden and crisp.

4. Drain on paper towels.

🔹 Step 5: Optional Sugar Coating (Rajasthani Style)

• Prepare 1-string sugar syrup using 1 cup sugar + ½ cup water.

• Dip each fried gujiya in the syrup for a few seconds, then let them dry on a greased plate.

🧁 Serving Suggestions

• Serve warm or at room temperature.

• Pairs beautifully with thandai or masala chai during Holi.

• Can be stored in an airtight container for up to a week.

🍽️ Storage Tips

• Gujiyas last up to 7–10 days at room temperature.

• Do not refrigerate, as it affects texture.

• Use an airtight steel or glass container to retain crispness.

🧠 Nutritional Information (Per Gujiya – Approx.)

• Calories: 180–200 kcal

• Carbohydrates: 22g

• Protein: 4g

• Fat: 9g

💡 Pro Tips

• Use fine semolina (sooji) if you want a crispy texture.

• For a baked version, brush with ghee and bake at 180°C for 20–25 minutes until golden.

• Add a few drops of rose water or kewra essence for enhanced aroma.