How To Make Gujiya, Simple Pastry with Sweet & Rich Filling

My guide on how to make Gujiya, even beginners can benefit as the recipe is very easy to follow.

Holi is the festival of colors celebrated across India. This day officially marks the arrival of spring and end of winters.

Gujiya is one of the delicacies made during the festival of holi.

Most kids deal with exams before, after or during holidays celebrations. And so did I.

Gujiya was still a major part of that either ways. Gorging on Gujiya was so much fun as I could eat so much and not care about my waistline. But now tables have turned and I decided to make a small batch for my kiddo and we don’t want to eat lots of it.

Directions on how to make Gujiya-

5 from 5 votes
How To Make Gujiya
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins

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
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. 

Other similar review on the blog-

This post is a part of Collaboration of Holiday Recipes By Desi Bloggers Group.

Recipes by my fellow bloggers –

Moong Dal Ladoo

Thandai Gujiya

Methi Mathari

Kesar Phirni

Homemade Thandai

Moong Dal Dahi Bhalla

Mawa Kachoris

Thandai And Dry Fruit Burfi

Rose Lassi

Papaya Halwa

Thandai Chia Pudding

Instant Malpua

Thandai Powder

26 thoughts on “How To Make Gujiya, Simple Pastry with Sweet & Rich Filling

  1. I love gujiya and always want to make them on Holi but as we don’t get Mawa here. Wish I could get a box of these right now . Happy Holi to you all.

  2. Ahhh…. The sight of Gujhiya makes me drool all over again. I can never get tired of eating this delicacy.
    This looks scrumptious. Wishing you & family a very happy Holi.

  3. My all time favorite sweet during festivals is gujiyas. We tend to associate them with Diwali and not Holi. Love how the crust has come out, crunchy and soft from the inside. Tempting me to make some for Holi.

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