By Rajlakshmi
February 22, 2026
Dahi Gujiya has its origins in Rajasthan, but it is also savoured in parts of Uttar Pradesh and Delhi on the occasion of Holi. Here’s how to make them for the celebrations!
2 cups of all-purpose flour 2 tablespoons of ghee 1 cup khoya or mawa 2 tablespoons of chopped dry fruits 2 tablespoons of sugar 500 grams of thick curd 2 teaspoons of sugar ½ cup of tamarind chutney ¼ of a teaspoon red chilli powder 1 teaspoon of roasted cumin powder Oil as needed Water as needed Fresh coriander, chopped
Combine the flour and ghee and rub until crumbly. Add water and knead into a solid dough. Let it rest for 20 mins.
Roast the khoya in a pan with dry fruits. Cool it down.
Shape the dough into small discs, put the stuffing in the middle, fold them into half-moons, and seal the edges like gujiya.
Deep-fry the gujiyas in hot oil over medium heat until they are crisp and brown. Curd and sugar should be whisked until smooth.
If you want the fried gujiyas to be softer, let them cool a little before gently cracking them or soaking them for a short time.
Arrange the gujiyas on a plate. Pour the curd on top, drizzle with tamarind chutney, garnish with coriander and spices, and serve cold!