By Aditi Saraswat
February 24, 2026
Talk about Holi celebrations, and gujiya comes to mind instantly. This easy, step-by-step recipe will help you make flawlessly crispy gujiyas without them breaking or cracking.
For the Dough 2 cups maida (all-purpose flour) 4 tbsp ghee (melted) ½ cup water (approx., as needed) 1 pinch salt For the Filling 1 cup khoya (mawa), crumbled ½ cup powdered sugar 2 tbsp chopped almonds 2 tbsp chopped cashews 1 tbsp raisins ½ tsp cardamom powder 1 tbsp desiccated coconut (optional) For Frying 2 cups oil or ghee (for deep frying)
Mix maida, salt, and 4 tbsp ghee until it is crumbly. Add water slowly and knead to make a firm dough. Cover and keep it resting for about half an hour.
In a pan, roast khoya on a low flame for about 3 to 4 minutes until it turns light golden and fragrant. Let it cool fully before mixing the sugar.
Add the powdered sugar, chopped nuts, raisins, coconut, and cardamom to the cooled khoya. Mix everything well.
Divide the kneaded dough into small balls. Roll each ball into small discs and place 1 tbsp filling in the centre. Fold the disc into a half-moon shape and seal the edges carefully.
In a kadai, heat oil on medium-low. Fry the gujiyas in small batches until it gets cooked and evenly golden on both sides.
Remove the fried gujiyas on a tissue paper. Let it cool down thoroughly and then store it in an airtight container.