Gujiya is one of India’s most popular festive sweets, especially enjoyed during Holi and Diwali. It is a deep-fried sweet dumpling made with maida (refined flour) and stuffed with a rich mixture of khoya (mawa), sugar, and dry fruits. Once fried golden, it’s dipped in sugar syrup for a glossy finish and mouthwatering sweetness.
This traditional Indian dessert is famous across Uttar Pradesh, Rajasthan, Madhya Pradesh, and many parts of North India. Over time, several variations have appeared — from dry fruit gujiya to baked gujiya — but the classic mawa gujiya still remains the heart of every Indian festival.
🌸 About Gujiya Recipe
Gujiya has a crispy outer shell and a rich, melt-in-mouth filling. The first bite gives you a crunch followed by a burst of sweet khoya and cardamom flavors. It’s a treat that brings the true spirit of Indian celebrations to your plate.
Gujiya is also known as Karanji in Maharashtra, Neureos in Goa, and Pedakiya in Bihar — showing how beloved this dessert is across regions.
🕒 Preparation Time
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Preparation Time: 30 minutes
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Cooking Time: 30 minutes
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Total Time: 1 hour
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Servings: 15–18 gujiyas
🍮 Ingredients of Gujiya
For the Dough
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2 cups refined flour (maida)
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¼ cup clarified butter (ghee)
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Water – as required (to knead stiff dough)
For the Filling
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1 cup khoya (mawa)
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1 cup powdered sugar
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1 tsp green cardamom powder
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1 tbsp almonds (finely chopped)
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Ghee – for frying
For the Sugar Syrup (Optional)
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1 cup sugar
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1 cup water
👩🍳 How To Make Gujiya (Step-by-Step Method)
Step 1: Prepare the Dough
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In a large bowl, mix refined flour and ¼ cup ghee.
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Rub the ghee into the flour with your fingers until it resembles coarse breadcrumbs.
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Gradually add water and knead into a stiff dough.
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Cover the dough with a damp cloth and rest for 30 minutes.
Step 2: Prepare the Filling
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In a pan, sauté khoya on medium flame until it becomes light golden and slightly roasted.
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Remove from heat and let it cool.
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Once cooled, mix in sugar, cardamom powder, and chopped almonds.
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Shape this filling into small oval portions for easy stuffing.
Step 3: Shape the Gujiyas
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Divide the dough into small balls.
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Roll out each ball into a thin round sheet (about 1/8 inch thick).
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Place one portion of the filling on one half of the circle.
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Wet the edges with a little water.
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Fold over the other half and press to seal the edges tightly.
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You can use a gujiya mould or pinch and twist the edges to make a beautiful pattern.
Step 4: Fry the Gujiyas
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Heat ghee in a deep frying pan over medium flame.
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Check if the ghee is ready by dropping a small piece of dough — it should rise immediately.
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Gently slide in a few gujiyas at a time.
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Fry on medium-low heat until golden brown from all sides.
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Remove and place on absorbent paper to remove excess ghee.
Step 5: Prepare the Sugar Syrup (Optional)
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In a pan, heat 1 cup sugar and 1 cup water.
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Stir continuously until it reaches one-thread consistency.
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Dip the fried gujiyas in the syrup for a few seconds.
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Remove and place them on a plate to set.
🎉 Tips for Perfect Gujiya
✅ Don’t overfill: Too much filling can cause gujiyas to break while frying.
✅ Seal properly: Use water or a little maida paste to seal edges tightly.
✅ Fry on low-medium heat: This helps the gujiyas cook evenly and stay crispy.
✅ Add nuts or coconut: You can add cashews, pistachios, or grated coconut for a richer flavor.
✅ Store properly: Keep gujiyas in an airtight container at room temperature for up to 7 days.
🪅 Variations of Gujiya
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Mawa Gujiya: Classic version with khoya and dry fruits.
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Dry Fruit Gujiya: Made with only chopped nuts and sugar.
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Chocolate Gujiya: Modern twist using cocoa and chocolate chips.
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Baked Gujiya: Healthier alternative baked in the oven until golden.
💫 Serving Suggestions
Serve your gujiyas warm or at room temperature with a drizzle of sugar syrup or dusted with powdered sugar. They pair beautifully with a glass of thandai, especially during Holi celebrations.
❤️ Why You’ll Love This Gujiya Recipe
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Crispy on the outside, soft and rich inside
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Perfect for festivals like Holi, Diwali, and Raksha Bandhan
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Easy to make with basic ingredients
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Stays fresh for several days
