How To Make Gujiya

Simple pastry filled with sweet and rich filling, made for the festival of holi. Deep fried until golden and crispy. 

Course Dessert, Side Dish, Snack
Cuisine Indian
Keyword gujiya, homemade gujiya, how to make gujiya
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 24 Gujiyas
Author Avin Kohli


For Gujiya base/for pastry

  • 2 Cup Maida / All purpose flour
  • 3/4 Cup Ghee Use less or more ghee as you prefer
  • Water to knead as required

For Gujiya filling / Pastry filling

  • 100 gm Mawa / Khoya
  • 1 Tbsp Cashew
  • 1 Tbsp Raisins
  • 1 Tbsp Chironji /Buchanania lanzan
  • 3-4 Cardamom /Hari elichi
  • 2 Tbsp Dessicated coconut Or dry coconut grated
  • 1/2 Cup Granulated sugar /Chini ka bura
  • Oil or ghee for frying gujiyas


For the pastry

  1. In a bowl rub flour and ghee with your fingers until you get a powder or coarse texture. 

  2. Add just enough water so that the dough comes together.

  3. Cover and keep it aside. 

For the filling

  1. To prepare the filling firstly cook the mawa on low flame until it starts to brown. Keep aside to cool down. 

  2. Meanwhile chop the cashews in bite size small peices. And pound the cardamom. 

  3. In the cooled down mawa add the cashews, raisins, chironji, coconut and sugar powder. Mix well. 

To prepare gujiya

  1. Divide your dough in equal portions. 

  2. Take one dough ball and roll a circle and thin as possible. 

  3. Add one tbsp filling in the middle. Brush little water on the edges to help it seal. 

  4. Roll one end to the other and seal the Gujiya. 

  5. It's important to press it down and seal properly otherwise it will open while frying. 

  6. Now to make the traditional Gujiya designs on the edges just start with one end and press it with your thumb and forefinger. Fold it back and keep. Repeating the same until you reach the end of it. It's quite easy once you get the hang of it. Else just use the tip of the fork to seal the edges. 

  7. Once you have prepped all the Gujiya, cover and keep them till the oil is heating else it will dry out. 

  8. Heat oil. While frying Gujiya oil temp should be low to medium high so it can cook all the way till inside. 

  9. Finally fry the Gujiya, try not to crowd them in oil. 

  10. Enjoy 

How to store

  1. Let the Gujiya cool down completely. Then you can store them in an airtight container in room temperature for up to 15 days. 

Recipe Notes

You can also bake them at 170°C.

Brush the Gujiya with ghee and bake them for 15 mins. Flip them and again bake for 12-15 mins more until it golden.