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Gujiya is a traditional Indian sweet that's popularly made during Holi, the festival of colors. This delicious dumpling is filled with sweetened khoya, nuts, and raisins, and is deep-fried to perfection. Follow this easy Gujiya recipe to make this tasty treat at home and add some sweetness to your Holi celebrations.
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The Story

Gujiya is a crescent-shaped sweet dumpling that's a popular Holi dish in India. The filling is made with sweetened khoya, nuts, and raisins, and the outer layer is a pastry made with flour, ghee, and water. These dumplings are then deep-fried to perfection, resulting in a crunchy and sweet treat that's perfect for celebrating Holi.


2 cups all-purpose flour
1/4 cup ghee (clarified butter)
1/4 cup water
1/2 cup grated khoya (dried milk solids)
1/4 cup powdered sugar
1/4 cup chopped mixed nuts (almonds, cashews, pistachios)
1/4 cup raisins
1/4 tsp cardamom powder
Oil for frying
20 Servings

Prep Time:

1 Hrs 0 Mins

Cook Time:

0 Hrs 30 Mins

Total TIme:

0 Hrs 0 Mins



In a mixing bowl, combine the flour and ghee. Mix well until the mixture becomes crumbly. Slowly add the water, a little at a time, and knead the dough until it becomes smooth and pliable.


Cover the dough with a damp cloth and let it rest for 20-30 minutes.


In a separate mixing bowl, combine the khoya, powdered sugar, mixed nuts, raisins, and cardamom powder. Mix well to make the filling.


Divide the dough into small balls and roll them out into thin circles.


Place a spoonful of filling in the center of each circle and fold it in half to create a crescent shape. Seal the edges by pressing them together firmly.


Heat oil in a deep frying pan over medium heat. Fry the Gujiyas in batches until they turn golden brown and crisp.


Drain the fried Gujiyas on a paper towel to remove excess oil.


Serve hot or at room temperature. These sweet dumplings can be stored in an airtight container for up to a week.

Tips for this recipe

Make sure the Gujiyas are sealed tightly before frying to prevent the filling from oozing out. You can use a fork to press down the edges of the dough circles to seal them.

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