The festival of Holi will be celebrated on March 4, 2026. This festival is not only about the colours alone, but also about the fragrance of the staple sweet gujiya- that flaky, golden pocket of joy that many wait for the whole year. While the traditional mawa filling is what is always loved, the festive tables nowadays are extending up to creative, innovative versions that feel both thoughtful, new and have the same feel of this classic delight.
These gujiyas are not about replacing the classic ones, but about giving them a new twist and taste. Whether you like nutty, chocolaty, fruity, or lightly spiced flavours, these variations bring fresh taste to the ritual of sharing sweets, making every bite feel like a festival in itself.
Nariyal-Gud Gujiya
Swap the regular mawa with some freshly grated coconut, and slow-roast it in ghee until it turns nutty and fragrant. Add the crushed jaggery to this and let it melt into the coconut. It will mix into the jaggery like caramel, then flavour it up with cardamom and some chopped nuts. This filling feels light for those who get sugar-rush too fast and has a satisfying flavour in every bite. It has a toasty sweetness that can never be achieved from refined sugar. Fill this stuffing into the dough and fry until it turns golden and crisp on both sides. The taste feels warm, earthy, and a bit chewy, and you will feel like eating a laddoo filled inside a crispy cover.
(Image credit: Freepik)
Chocolate Dry Fruit Gujiya
Try giving the regular gujiya a brownie twist this Holi. Roast some finely chopped almonds, cashews, and raisins in a little butter, then mix them with some melted dark chocolate and a spoonful of cocoa powder. Let the mixture cool down to get a fudge-like filling before you stuff it. Once fried, the inside turns creamy and gooey, whereas the outer crust remains crisp. Every bite feels like you are having a warm chocolate pastry, but it still has that gujiya crunch. It is great for guests who look for dessert before the sweets.
Baked Honey-Nut Gujiya
For those who enjoy indulgence but not the heaviness that comes with it, this version is for you. Prepare a filling made of toasted walnuts, pistachios, sesame seeds, and dates, make a coarse mixture out of it, and mix it with some warm honey. Shape the gujiyas in the usual way, brush them with some saffron milk, and bake until they turn lightly golden. The result is slightly crisp, not oily, and has a naturally sweet, nutty centre. It tastes satisfying in every bite, almost like granola in a pastry and can be perfectly served to guests with a cup of chai.
(Image credit: Freepik)
Thandai-Spiced Gujiya
Why serve thandai by the side when you can fill it inside? Blend the soaked almonds, fennel seeds, melon seeds, pepper, rose petals, and a touch of saffron to make an aromatic paste. Cook this mixture lightly with condensed milk or milk powder until it gets a thick consistency. Let the filling cool down, then stuff it in gujiyas and fry as usual. The fragrance of this version feels instantly familiar, cooling and festive. With every bite, you will feel like sipping thandai, making the most of Holi festivities at the table.
Aam Badam Gujiya
Add a seasonal twist to the regular gujiya by cooking thick mango pulp until it turns jammy and feels intensely fruity in every bite. Mix in the almond powder to the pulp and a little roasted semolina (suji) to soak up the extra moisture. The filling turns out to be soft, aromatic, and has a beautiful golden hue. Once fried, the gujiya tastes like you are having mango pie, but with an Indian flavour. A hint of cardamom enhances the flavour without overpowering the fruit taste.
(Image credit: Freepik)