Holi 2023: Chef Sanjay Rawat Shares His Favourite Gujiya Recipe

Finally, the much-awaited festival of colours is here, and the preparations are almost done. Markets are already decorated with colourful powders and water guns. Holi is one of those Indian festivals that is celebrated in a grand manner, not only in India but across borders as well. This festival also brings a lot of delicious food and drinks along with it. The list of Holi delicacies is huge, as every region has some special recipes to celebrate this occasion.

But a few dishes like dahi bhalla, thandai, namak pare, and the classic gujiya are prepared in all parts of the country. Gujiya is also known as gughara, pedakiya, karanji, and kajjikayalu in some parts of India. Apart from Holi, this sweet treat is also prepared for Diwali and other occasions. Gujiya is basically a deep-fried dumpling that is made with suji or maida along with the stuffing of khoya and a dried fruit mixture. It is then fried in ghee.

Looking for the perfect gujiya recipe to make at home? Executive Chef Sanjay Rawat of the Sheraton Hotel in Hyderabad has shared one:

Quantity: 20 Servings


  • 700 g all-purpose flour

For Filling:

  • 200 g of khoya
  • 90 g of semolina
  • 8 g of green cardamom
  • 200 g of sugar
  • 15 g of almonds
  • 15 g pistachios
  • 5 g black raisins
  • 8 strands of saffron
  • 200 g of ghee
  • 170 g of water


  • Knead the dough by combining flour and water. Rest the dough for an hour.
  • In a deep fry pan, roast the semolina and khoya.
  • Add roasted nuts to the cooked khoya mixture and let it cool down.
  • Shape the dough and stuff them with the mixture.
  • Deep-fry the gujiya in ghee until golden brown.
  • Garnish with saffron strands and sliced pistachios.

Make this recipe, and we wish you a happy Holi.