By Aditi Saraswat
March 3, 2026
No Holi festival can feel complete without enjoying crispy khoya-filled golden gujiyas. Follow the recipe to get perfectly balanced and crisp gujiyas this Holi, that doesn't crack or feel soggy.
For the Dough 2 cups maida (all-purpose flour) 4 tablespoons ghee (melted) ½ cup water (approx., for kneading) 1 pinch salt For the Filling 1½ cups khoya (crumbled) ½ cup powdered sugar 2 tablespoons chopped almonds 2 tablespoons chopped cashews 1 tablespoon raisins ½ teaspoon cardamom powder 1 tablespoon desiccated coconut (optional) For Frying 2 cups oil or ghee
In a bowl, mix maida with 4 tablespoons of ghee and a pinch of salt. Rub them until the mixture is crumbly. Add water slowly and knead to make firm dough.
In a pan, lightly roast the crumbled khoya on low heat for about 4 to 5 minutes until fragrant. Let it cool down thoroughly before mixing anything else.
Mix the cooled khoya with powdered sugar, chopped nuts, raisins, coconut, and a bit of cardamom powder. Mix everything evenly.
Roll out the small dough discs from the dough. Place 1 tablespoon of filling in each in the middle. Fold into a half-moon shape and seal the edges firmly.
In a kadhai, heat 2 cups of oil on medium-low flame and fry gujiyas in small batches, turning gently, until they appear golden and crisp from both sides.
Drain on a tissue paper and let it cool down completely, then store in an airtight container.