Gujiya Holi Sweet

Name: Gujiya Holi Sweet
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Ingredients: 2 cups all-purpose flour (maida); 4 tablespoons ghee (clarified butter); ½ cup water (as needed); 1 cup khoya (mawa), crumbled; ½ cup powdered sugar; ¼ cup desiccated coconut; ¼ cup chopped nuts (almonds, cashews, pistachios); 1 teaspoon cardamom powder; 1 tablespoon raisins; 1 tablespoon chironji (optional); Oil or ghee (for deep frying); 1 cup sugar; ½ cup water; ¼ teaspoon cardamom powder

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According to Gujiya Recipe, this traditional Indian sweet is a must-have during festivals like Holi and Diwali. Gujiya is a deep-fried pastry stuffed with a rich mixture of khoya (mawa), nuts, and cardamom, offering a crispy, golden exterior with a soft, sweet filling inside.

Contents

Origin of Gujiya Holi Sweet What I Love About This Recipe Gujiya Holi Sweet Ingredients Directions Notes

Origin of Gujiya Holi Sweet

Gujiya has been a part of Indian cuisine for centuries, with roots tracing back to North India, particularly Rajasthan and Uttar Pradesh. It is believed to have been inspired by the Turkish Baklava but developed its unique Indian identity over time. Traditionally made during Holi, Gujiya represents festivity, joy, and the sharing of sweets with loved ones.

What I Love About This Recipe

Gujiya is the ultimate festive treat—crispy on the outside, rich and flavorful on the inside. The sweet aroma of cardamom, khoya, and coconut makes it absolutely irresistible. I love how every region has its own variation, whether it’s baked for a healthier option, dipped in sugar syrup for extra sweetness, or filled with different nuts and dry fruits. Making Gujiya at home brings a sense of tradition and nostalgia, making festivals even more special.

Also Read : Instant Pot Roast with Potatoes and Carrots

Gujiya Holi Sweet

Recipe by RecipeWikki

Servings

servings

Prep time

hour

Cooking time

hours

Calories

250

kcal

Ingredients

2 cups all-purpose flour (maida)
4 tablespoons ghee (clarified butter)
½ cup water (as needed)
1 cup khoya (mawa), crumbled
½ cup powdered sugar
¼ cup desiccated coconut
¼ cup chopped nuts (almonds, cashews, pistachios)
1 teaspoon cardamom powder
1 tablespoon raisins
1 tablespoon chironji (optional)
Oil or ghee (for deep frying)
1 cup sugar
½ cup water
¼ teaspoon cardamom powder

Directions

In a mixing bowl, combine flour and ghee. Rub the mixture until it resembles breadcrumbs.
Add water gradually and knead into a firm dough. Cover and let it rest for 30 minutes.
In a pan, roast crumbled khoya on low heat until it turns light golden. Let it cool.
Mix khoya with powdered sugar, desiccated coconut, nuts, cardamom powder, raisins, and chironji.
Divide the dough into small balls and roll them into thin circles.
Place 1-2 teaspoons of filling in the center, fold into a half-moon shape, and seal the edges using water or a fork.
Heat oil/ghee in a pan and deep-fry Gujiyas on medium heat until golden brown.
(Optional) To coat in sugar syrup, dissolve sugar in water, boil until slightly thickened, add cardamom powder, and dip fried Gujiyas for a glossy finish.
Let them cool and store in an airtight container.