Gujiya
Gujiya — crisp half-moon pastries filled with khoya, dry fruits and sugar — is the signature sweet of Holi in North India.
Prep 45 minCook 30 minMakes About 20
Ingredients
- 2 cups All-purpose flour (maida)
- 4 tbsp Ghee (for the dough)
- Water (to knead)
- 1 cup Khoya (mawa) (roasted)
- ½ cup Powdered sugar
- 2 tbsp Desiccated coconut
- ¼ cup Chopped dry fruits
- ½ tsp Cardamom powder
- Ghee or oil (for frying)
Method
- Rub the ghee into the flour, add water and knead a firm dough. Rest 30 minutes.
- Roast the khoya until light golden; cool and mix with sugar, coconut, dry fruits and cardamom.
- Roll small discs, fill one half with the mixture, seal with water and crimp the edges (or use a gujiya mould).
- Fry on low heat until golden and crisp.
Why this prasad for Holi?
Families make gujiya together in the days before Holi and offer it at Holika Dahan and to guests at Holi Milan.
Tips, variations & storage
Tips for success: rub the ghee well into the flour (moyan) — this is what makes the shell crisp and flaky. Seal the edges firmly with a little water so the filling doesn't leak while frying, and fry on low heat so the pastry cooks through without bubbling.
Variations: in Bihar and Uttar Pradesh gujiya is often called pedakiya; Maharashtra's karanji and Gujarat's ghughra are close cousins with coconut or semolina fillings. A dip in sugar syrup makes the 'chashni gujiya' popular in some homes.
Serving and storage: gujiyas are offered at Holika Dahan and served to guests at Holi Milan. Fried gujiyas keep for about a week in an airtight container.
Making it outside India
Abroad, khoya is sold frozen in Indian stores; ricotta cooked down until dry, or milk powder roasted with a little ghee and milk, works as a substitute.
Looking for ingredients? Find samagri and Indian grocery shops near you.
Frequently asked questions
Can gujiya be baked?
Yes — bake at about 180°C for 20–25 minutes, brushed with ghee; it is lighter but less flaky.
What can I use instead of khoya abroad?
Ricotta cooked down until dry, or milk powder roasted with ghee and a little milk.