Making Gujiya For Holi? Follow This Easy Recipe With Tips

The festival of colours, Holi, falls on the 14th of March in 2025 and is just around the corner. No matter which region of India you live in, having staples like gujiya and thandai on Holi is a tradition nobody wants to skip. Whether you’re hosting a Holi party or simply celebrating it at home with your family or friends, make the most of the festival by prepping gujiya with your own hands.

While the recipes on the internet might seem daunting to follow, all you need to do to make a perfect batch is follow the tips below. So, why don’t you get into the spirit of Holi and follow this step-by-step guide to make the crispiest yet mouth-melting batch of gujiya?

How To Make Guijya At Home?

Ingredients:

  • 2 cups maida
  • 1/4 cup ghee
  • A pinch of salt
  • Water as needed to knead the dough
  • 1 cup khoya
  • 1/2 cup powdered sugar
  • 1/4 cup almonds
  • 1/4 cup cashew nuts
  • 1/4 cup raisins
  • 1 teaspoon cardamom powder
  • Oil for deep frying

Instructions:

  1. Take a bowl and mix maida with salt. Gradually add ghee and mix it well.
  2. Add lukewarm water to knead a smooth dough. Once done, cover it with a damp cloth and let it rest for about half an hour.
  3. In the meantime, prepare the filling by crumbling the khoya and slightly roasting it.
  4. Once the khoya releases aroma, turn off the heat and let it cool down to room temperature.
  5. Fold in powdered sugar. Next, chop almonds, cashew nuts, and raisins and add them to the filling.
  6. Take small portions of the dough, roll them into circles and place a spoonful of filling in the centre.
  7. Fold the circle to make the traditional moon-shaped gujiyas and seal the edges with a little water.
  8. Heat some oil and deep fry the gujiyas in batches.
  9. Once golden brown, drain excess oil on paper towels and your Holi staple will be ready.

Tips To Make Gujiya For Holi

Consistency Of The Dough

To make sure that the gujiyas turn out to be flaky, you need to master the consistency of the dough. To do so, wait for a couple of minutes after adding ghee to maida. Once the flour has absorbed the ghee, then add water and knead a stiff dough.

Rest The Dough

Giving the dough enough time to rest will make it elastic, thus making it easier to shape your gujiyas perfectly. It is recommended that you rest the dough for a couple of hours. The best practice to help you save time is to prepare the filling while you give the dough enough time to rest.

Roast The Khoya

Another important tip that helps to elevate the sweetness of gujiya is to roast khoya before making the filling. This will help release the essential oils from the khoya, giving the gujiya a quality taste and texture.

Seal Properly

Before you fry the gujiyas, ensure that you seal each piece properly. Otherwise, the outer layer can break, and the filling will fall out into the kadhai. You can also use a fork to crimp the edges which will give the gujiya a design and an unbreakable seal.