Traditional Indian Festival Delight - Homemade Gujiya Recipe

 

Ingredients

For Dough

• All Purpose Flour (Maida – 375 gms or 3 cups)
• Pinch of salt
• 6 tablespoons Ghee/ oil
• 1/4 cup Water or (as per requirement)

For the filling

• 1 tablespoon Ghee
• 250 grams Khoya/Mawa
• 1/2 cupSemolina (Suji)
• 1/2 cup Dry Coconut (grated)
• 1.5 tablespoons Almonds (roughly chopped)
• 1.5 tablespoons Pistachios (roughly chopped)
• 1.5 tabelspoons Charoli Nuts
• 1.5 teaspoons Cardamom Powder
• 150 grams of Sugar (powdered or sugar syrup)
• Ghee or Oil for frying the Gujiya (you can use only oil or a mix of both)
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Tips to Make Gujiya

Make a soft maida dough for flaky and crispy Gujiyas by adding ghee for extra richness in taste, as given in our foody Gujiya recipe.

Seal the corner edge securely to prevent the filling from leaking at the time of frying the Gujiya sweet.

Fry slowly in medium-hot oil to get a golden, crispy Gujiya texture.

Dip your Gujiya in warm sugar syrup for a sweet and glossy finish or you can add suger powder in stuffing for alternate option.

Try unique tase in your Gujiya recipe, you can try experimenting with different type of fillings such as chocolate or gulkand (rose filling) or your favorite things. .

Process

How to make Gujiya Dough

• In a bowl take 1 cup whole wheat flour (atta), 2 cup all-purpose flour (maida) and ¼ teaspoon salt.
• In other option you can take 3 cups of whole wheat flour or 3 cups of all-purpose flour like maida. Overall you need 3 cups of flour + ¼ teaspoon salt.

• Heat 2 tablespoons ghee or oil in a small bowl or pan (if you have) until it melts and becomes warm.
• Pour the warm ghee on the flours.
• First mix with a spoon. Then rub with your hand and mix properly ghee with flours.
• Add some amount (⅓ to ½ cup) of water as the requirement in parts and begin to knead. The amount of water needed in flour will depend on the quality and texture of flour.
• Knead the dough properly until it is firm and tight.

Make Stuffing or Filling

• Take Dry fruits - Chop 10 pistachios (skip if not like the taste) 10 cashews, 10 almonds,  and ½ tablespoon raisins. Set aside.

• Now Melt ½ tablespoon oil or ghee in a pan on a low heat.
• Add 1 cup crumbled or grated khoya (add more khoya for increase taste).

• Stir continuously khoya on a low heat, until khoya begins to gather around itself.
• Switch off the gas and place the heated pan side, Let the khoya stuffing cool properly at room temperature. You can place the warm pan under fan or  even transfer the khoya stuffing to a wide plate and let it cool.
• As per your sweetness required add 1/3 to 1/2 cup powdered sugar (or confectioner’s sugar), the chopped dry fruits, raisins and ½ teaspoon cardamom powder and mixing them.

Assemble

• Divide the dough into two parts.
• Make a medium-sized log of each part and slice or portion it into equal parts.
• Roll each part in your palms to form a ball like a roti or poori ball. Prepare all the dough into balls this way and place them in the same bowl. Cover with a moist kitchen cloth.

• Dust the rolling board lightly with some flour. Roll each ball (like make roti ) or with the rolling pin to a small circle having 4 to 5 inches diameter that enough to fil the filling.
• If you prefer, you can use oil or ghee instead of flour for dusting, or simply reduce the amount of flour used.
• Apply water all over the circumference edge or closing part where the shape design of gujiya.
• Place 1 to 2 tablespoons of the prepared khoya and dry fruit filling on one side of the dough circle, leaving the edges clear. Apply a little water around the edge to help seal it properly.

Note : Avoid overstuffing, as too much filling can cause the gujias to break open during frying and make them harder to shape properly.

Shape and Bake Gujiya

• Carefully, bring together both the edges and join. Gently press the edges. Make sure to press and seal the edges firmly to prevent the filling from spilling out during frying.
• Use a gujiya cutter, karanji cutter, or a small pizza cutter to trim the excess edges. When using this method, ensure the gujiya is properly sealed to prevent it from opening during frying.

Note: Method of cutting the edges is good only If baking not for frying. In baking method you have advantage for even if the filling comes out, you don’t have to worry, as there is no mess.

• Preheat the oven to 200°C (390°F). Lightly brush the gujiyas with oil or melted ghee, making sure they’re evenly coated. If using ghee, opt for one with a neutral flavour.
• Place them on a baking tray.
• Bake for 20 to 30 minutes the gujiyas in the oven until they golden brown.
• Since oven temperatures can differ, keep an eye on the gujiyas while they bake. After baking, let them cool and try the taste. Once they've reached room temperature serve in family, store remains in an airtight container.

Shape and Fry Gujia

• When deep frying, creating a pleated edge helps prevent the filling from leaking and also gives the gujiya an attractive look. Simply fold and twist the edges all the way around.
• Make the gujiyas following this method and place them on a plate or tray. Cover them with a damp cloth to prevent the dough from drying out.

• Heat ghee (if you get desi ghee taste) or oil in a kadai or pan for deep frying. Before you start frying, check if the oil is at the right temperature.
• To test the oil temperature drop a small piece of dough into the Kadai. If it rises quickly and steadily to the surface, the oil is hot enough for frying.
• Wait little bit more If the dough sinks in kadai and stays at the bottom. If it rises very quickly and energetically, the oil is too hot.
• Gently slid the gujia in oil. Add only a few pieces at a time to avoid overcrowding. Depending on your pan or kadai size, you can fry 2 to 3 gujiyas simultaneously.
• Fry gujiya at medium heat. If you’re using a light pan or kadai, fry the gujiyas over medium-low heat.
• Carefully flip the gujiyas and fry the other side. Keep deep frying, turning timely, until the gujiyas turn golden brown.
• Transfer the fried gujiyas onto kitchen paper towels to drain excess oil. Fry all the prepared gujiya in batches. After they have cooled completely, store the gujiyas in an airtight container.

• Serve Your delicious gujiya to your family, friends and guests.

Serving Suggestions & Health benefits

Gujiya, a traditional Indian festival delight, is often enjoyed on its own as a rich and flavorful sweet. This homemade gujiya recipe, especially the mawa-filled version, holds a special place during festive occasions like Holi and Diwali. For an indulgent twist, pair it with Rabri — a creamy, sweetened milk dessert that perfectly complements its richness.

A well-known regional twist is Coconut Gujiya, referred to as Kajjikayalu in Andhra Pradesh. This variation is not only delicious and flavourful but also offers several health benefits. Desiccated coconut flakes in the filling are packed with healthy fats and selenium, which support immune function and thyroid health. Poppy seeds add a good dose of manganese, while cardamom, rich in antioxidants, promotes heart health and strengthens bones.

Whether you choose the classic mawa gujiya or the coconut variant, this homemade gujiya recipe is a wholesome treat that brings together tradition, taste, and nutrition.

Storage

Storage Tips for Traditional Indian Festival Delight – Homemade Gujiya Recipe

To maintain freshness, Kajjikayalu (or Karanji)—a delightful regional variation of the traditional Indian festival treat—should be stored in an airtight container right after preparation or unpacking. For best quality, consume them within 15 days from the date of making or opening.

Once your homemade gujiya cools to room temperature, transfer them immediately into an airtight jar. While they can stay fresh at room temperature for a few hours, it’s important to note that the stuffing, often made with milk solids like mawa, is perishable. To ensure safety and extend shelf life, refrigerate any leftovers.

What is Gujiya called in English?

Gujiya—also known by regional names like Gughara, Pedakiya, Karanji, or Kajjikaya—is a sweet, deep-fried dumpling from the Indian subcontinent. This delicious homemade gujiya recipe features a crisp outer layer made from suji (semolina) or maida (all-purpose flour), filled with a rich mixture of sweetened mawa (milk solids) and dried fruits & nuts traditionally fried in ghee for a delicious festive touch.

Why do we make Gujiya during Holi?

There may be no clear consensus on the exact origin of this beloved sweet, but no one seems to mind—as long as there’s plenty to enjoy during festivals like Diwali and Holi. While both celebrations share themes like the triumph of good over evil and vibrant festivities, the Delicious Homemade Gujiya Recipe holds a deeper association with Holi. It’s during Holi that Gujiya truly takes the spotlight, becoming an essential part of the celebration.

At which festival is Gujiya made?

Holi feels incomplete without the traditional sweet treat—Gujiya. This Homemade Gujiya Recipe lets you prepare this festive delight easily in your own kitchen, with the flexibility to adjust the sweetness to your preference. A classic part of Holi celebrations, Gujiya adds a special touch to the festivities year after year.

To know how to make Shahi paneer, you can check Shahi paneer recipe blog.