Gujiya - Holi Special


A lovely dish to welcome your friends home on Holi.

  • 20 mins
  • Prep Time
  • 30 mins
  • Cook Time
  • Easy
  • Difficulty

  • Recipe Rating


    Flour / maida - 2 cup

    Ghee- 3 tbsp

    Mawa/ khoya - 1 cup

    Chirogi/ charoli/ PISTACHIO - 2 teaspoon

    Almonds - 2 tbsp

    Cashew nuts - 2 tbsp

    Grated coconut - 1/4 cup

    Powdered sugar - 1/2 cup

    Cardamom green powder - 1/4 teaspoon

    Raisins/ kishmish - 2 teaspoon

    Vegetable oil /ghee for deep frying


  • 20 mins
  • Prep Time
  • 30 mins
  • Cook Time
  • Making the stuffing--

    1Heat the pan with ghee and add mawa. Fry it on a low flame till it is light golden in the color. Keep stirring while frying it to avoid burning. Switch off the flame.

    2Take the fried mawa in a bowl and add chopped almonds, cashew nuts, raisins, charoli and grated coconut. Mix it well. Let the mixture cool completely.

    3Then add cardamom powder and powdered sugar. Mix it well. Stuffing is ready, keep it aside.

    Making Gujiya--

    1Take the flour in a separate bowl and add 3 tbsp ghee. Rub it with your fingertips so that the ghee gets mixed with the flour well. You will get like bread crumbs mixture.

    2Add water little at a time and knead the flour well to make a stiff dough. Cover it with wet muslin cloth to prevent it from drying out. let it rest for 15-20 minutes.

    3Divide the dough into 18-20 equal portions. Take one portion of the dough, dust with flour and roll into a 4-5 inch diameter circle using rolling pin.

    4Take the gujiya mold, apply some oil on the inner part of the mold and put the rolled circle on it.

    5Put 1-2 teaspoon stuffing in the center of the mold and apply water around the edges and fold it into half circle then press it tightly.

    6Take out the gujiya from the mold and do the same with the rest of the dough. Cover it with muslin cloth till you prepare rest of the gujiya to prevent from drying out.

    7Heat the kadai/ wok with oil and deep fry it on low flame till light golden and crispy from both the sides.

    8Take out the fried gujiya on the tissue paper to get rid of extra oil. Delicious gujiya is ready, store it in a airtight container for later use.

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