Gujiya: Traditional Indian sweet recipe

Total time: 30 Min
Difficulty: Low
Serves: 8 people
By Cookist
khoya or mawa
½ cup
White sugar
3 tablespoons powdered
4, roughly chopped
4, roughly chopped
green cardamom powder
½ teaspoon
maida or white flour
1 cup
1 tablespoon
A pinch salt
Vegetable oil for frying

Gujiya is served as a customary treat or gifted to loved ones during the festival of Holi. This colorful festival is marked with a change of season and these crescent-shaped fried dumplings are the traditional sweet that people love to munch on while they are busy celebrating this festival.

This sweet can be filled with any combination of ingredients of your choice such as coconut, jaggery, semolina, poppy seeds, etc. This is the very basic and simple gujiya recipe that we have shared here.


Heat a non-stick pan and cook khoya in it while stirring constantly until it melts and turns golden brown.

Remove the pan from heat and add powdered sugar, chopped cashew, chopped almonds, raisins, and green cardamom powder to it.

Mix the filling mixture very well until it is well combined.

Add maida, ghee, and salt in a bowl and knead it in to a stiff dough with enough water.

Cover and keep the dough aside for 10 minutes.

Now, divide the dough in to 8 equal sized balls and thinly roll each one individually in a circle.

Heat oil for frying. Roll all the remaining balls and place an equal quantity of filling at the center of each of them so that no more filling is left.

Lightly rub little water on a half portion of the outer edge of the rolled dough so that the filling does not get wet.

Fold the dough in half so that it covers the filling nicely and the folded dough meets almost equally at the edges of the semi-circle.

Now, carefully press and seal the edges of the dough.

Carefully roll the sealed edges of the dough while pinching at an equal distance.

Repeat this process with the remaining dough circles.

Fry the gujiya on low to medium heat until it is golden brown on all sides.

Serve and enjoy!


Be very careful while sealing the rolled dough as the filling tends to break out from the thin dough circle. Carefully cook the gujiyas and so that you do not burn it. While cooking mawa, be careful to not overcook and burn it.

Nutritional information (per serving): 133 Calories, 5.9g Total fat (2.6g Saturated fat, 0.4g Polyunsaturated fat, 2.3g Monounsaturated fat), 10mg Cholesterol, 63.8mg Sodium, 38.8mg Potassium, 16.1g Total carbohydrates (0.6g Dietary fiber, 3.6g Sugars), 3.6g Protein

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