Wheat Gujiya – Baked & Fried

Gujiya is a traditional Indian sweet dumpling that is widely prepared during the festival of Holi. Known for its crispy outer pastry and rich sweet filling, gujiya is a beloved festive treat across many parts of India. The delicate, flaky shell is usually made from refined flour (maida), while the inside is filled with a fragrant mixture of khoya, nuts, and sugar.

This deep-fried delicacy is not just a dessert but also a symbol of celebration, family gatherings, and festive joy. Over time, many regional and modern variations of gujiya have evolved, offering different fillings and cooking methods.

What is Gujiya?

Gujiya is a crescent-shaped pastry made by stuffing sweet fillings inside rolled dough(Maida or Wheat flour), sealing the edges, and then frying or baking until golden and crisp. The outer shell becomes flaky and crunchy, while the inside remains soft, rich, and aromatic.

Traditionally, gujiyas are prepared in large batches at home and shared with family, friends, and guests during festivals.

Types of Gujiya Stuffing

One of the reasons gujiya is so popular is the variety of delicious fillings that can be used. Some of the most common stuffing options include:

1. Khoya (Mawa) Filling

This is the most traditional and widely loved filling. It typically includes:

• Khoya (mawa)

• Powdered sugar

• Chopped almonds, cashews, and pistachios

• Raisins

• Cardamom powder

• Desiccated coconut (optional)

This filling gives gujiya its rich, creamy texture and classic festive flavour.

2. Coconut Filling

In many households, especially in South India, coconut filling is popular. It usually contains:

• Fresh or desiccated coconut

• Jaggery or sugar

• Cardamom

• Nuts

This version is aromatic and slightly chewy.

3. Dry Fruit Filling

A richer variation made with:

• Finely chopped mixed nuts

• Dates or figs

• Raisins

• Cardamom

• A small amount of khoya

This version is naturally sweet and very festive.

4. Semolina (Sooji) Filling

A lighter and more budget-friendly option made with:

• Roasted semolina

• Sugar

• Coconut

• Nuts

• Cardamom

It gives a slightly grainy but delicious texture.

Fried Gujiya (Traditional Version)

Deep-fried gujiya is the most traditional preparation.

Characteristics:

• Crispy and flaky shell

• Rich festive flavor

• Longer shelf life compared to baked gujiya

Some versions are dipped in sugar syrup after frying for extra sweetness.

Baked Gujiya (Healthier Version)

For a lighter version, gujiya can also be baked.

Characteristics:

• Lower in oil

• Slightly less flaky but still delicious

• A healthier alternative for festive treats

Air-fried gujiya is another modern option that gives a crisp texture with minimal oil.

Tips for Perfect Crispy Gujiya

• Always fry on medium to low heat so the pastry cooks evenly.

• Seal the edges well to prevent filling from leaking.

• Do not overfill the gujiya.

• Rest the dough for at least 20–30 minutes before shaping.

These tips help achieve the perfect flaky and crispy texture.

Why Gujiya is Special During Holi

During Holi, gujiya is one of the most iconic sweets prepared in homes across India. Families gather to make them together, and the sweet is often served with festive drinks like thandai. Its rich filling and festive shape make it a centerpiece of Holi celebrations.

Some more sweet recipes

Gulab Jamun

Beetel leaves coconut ladoo

Mysorepak

Multigrain Sathu nuts ladoo

Boondhi ladoo

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Baked & Fried Gujiyas

Niranjana Sankaranarayanan

Gujiyas are sweet dumpling make with all purpose flour or semolina or wheat flour with khova, coconut and mixed nuts stuffing. I learnt this recipe from one of my North Indian friends. It was for one holi she made it and I went to observe her making it.

This recipe is time consuming but worth to make.These are mildly sweetened with sugar and rich with khova, mixed nuts. This reciep was in my bucket list for past one year and finally made it. The outcome was superb. I loved both the baked and fried gujiyas. They tasted the same. So if you are health conscious, you can go for baked ones.

Please check my recipes for

Gulab Jamun

Beetel leaves coconut ladoo

Mysorepak

Multigrain Sathu nuts ladoo

Boondhi ladoo 

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

Course Sweet

Cuisine Indian, North Indian

Servings 8

Equipment

• 1 Frying pan

Ingredients

  

For the dough

• 1 cup Wheat flour You can use Maida as well
• 8 tsp Ghee as req
• As req Water

For the stuffing

• 3 tsp Ghee
• 1 cup Khova
• 3/4 cup Mixed nuts Almonds,Cashews, pistachios, chironji, kish-mish
• 3/4 cup Desiccated coconut
• 3/4 cup Powdered Sugar

Instructions

 

For the stuffing

• Crumble the khova and keep aside. Chop the almonds, cashews, pistachios into small pieces and keep aside.
• In a pan add ghee, khova. Roast the khova until you get nice aroma.
• Once you get aroma, add the chopped nuts and mix well. Then add the desiccated coconut and roast well.
• Once they blend together turn off th stove and remove from flame. Transfer it to a bowl.
• Add the powdered sugar into the khova coconut mixture. Mix well. The stuffing is ready.

For the dough

• Add the wheat flour and add the ghee in intervals. Mix it well with the flour. At one stage we can hold shape.
• At that point add water in intervals and make dough.
• Donot add water in one stretch. Add slowly to make a stiff soft dough.
• Keep the dough covered with a damp cloth for 20 minutes.

Making Gujiyas

• To make gujiyas, keep the dough, stuffing, a cup with water, mould, roti maker with rolling pin, a plate to assemble gujiyas.
• First take a small ball of the dough, flatten it on hands and roll it out like chappathi. The thickness of the rolled out dough should be correct.
• After rolling it out, place it on a mould. Keep the stuffing inside.
• Apply water all over the edge. It helps the gujiya to tick together.
• Close the mould and press the edges well. Remove the extra dough.
• Open the mould, remove the gujiya and place it on a plate.

For Baking Gujiyas

• Pre heat the oven for 3 min at 200 degree celsius.
• In a baking tray, arrange the gujiyas.
• Apply butter or ghee all over the gujiyas.
• Keep the tray in middle rach and bake at 200 degree celsius for 15 minutes. Flip and cook for 5 minutes.
• The gujiyas will puff up slowly and the brown spots will appear. Once they are done, remove it from the oven.
• Allow it cool and store it in an air-tight container.
• Baked Gujiyas are ready.

For Frying Gujiyas

• Heat the oil. The temperature of the oil should not be too high.
• Gently slide the gujiya into the oil. Donot disturb it with ladle immeditely. It might break.
• After sometime slowly flip the gujiya and cook on both the sides.
• Always fry gujiyas in low flame. Donot keep it in high flame.
• Once the gujiyas are golden brown in colour, remove it from oil.
• Allow it to cool and store it in an air-tight container.
• Fried Gujiyas are ready.

Notes

• You can make the Gujiyas with Maida. Just replace the wheat flour with Maida.
• After removing the extra dough from the mould, keep it aside.
• Donot include it immediately in maing gujiyas. Collect it and we can make it at the end.
• Add 2 tbsp of ghee into the oil so that the gujiyas tastes like fried in ghee.

Keyword gujiya, Holi recipes, somas

INSTRUCTIONS

For the stuffing

• Crumble the khova and keep aside.

• Roast the nuts in Ghee and chop the almonds, cashews, pistachios into small pieces and keep aside.

• In a pan add ghee, khova. Roast the khova until you get nice aroma.

• Once you get aroma, add the chopped nuts and mix well. Then add the desiccated coconut and roast well.

• Once they blend together turn off the stove and remove from flame. Transfer it to a bowl.
• Add the powdered sugar into the khova coconut mixture. Mix well.

• The stuffing is ready.

For the dough

• Add the Maida or Wheat flour and add the ghee in intervals. Mix it well with the flour. At one stage we can hold shape.

• At that point add water in intervals and make dough.
• Do not add water in one stretch. Add slowly to make a stiff soft dough.

• Keep the dough covered with a damp cloth for 20 minutes.

Making Gujiyas

• To make gujiyas, keep the dough, stuffing, a cup with water, mould, roti maker with rolling pin, a plate to assemble gujiyas.
• First take a small ball of the dough, flatten it on hands and roll it out like chappathi. The thickness of the rolled out dough should be correct.

• After rolling it out, place it on a mould.

• Keep the stuffing inside.

• Apply water all over the edge. It helps the gujiya to tick together.

• Close the mould and press the edges well. Remove the extra dough.

• Open the mould, remove the gujiya and place it on a plate.

• Arrange it on a plate.

For Baking Gujiyas

• Pre heat the oven for 3 min at 200 degree celsius.
• In a baking tray, arrange the gujiyas.
• Apply butter or ghee all over the gujiyas.

• Keep the tray in middle rack and bake at 200 degree celsius for 15 minutes. Flip and cook for 5 minutes.
• The gujiyas will puff up slowly and the brown spots will appear. Once they are done, remove it from the oven.

• Allow it cool and store it in an air-tight container.

• Baked Gujiyas are ready.

For Frying Gujiyas

• Heat the oil. The temperature of the oil should not be too high.

• Gently slide the gujiya into the oil. Donot disturb it with ladle immeditely. It might break.

• After sometime slowly flip the gujiya and cook on both the sides.

• Always fry gujiyas in low flame. Donot keep it in high flame.

• Once the gujiyas are golden brown in colour, remove it from oil.

• Allow it to cool and store it in an air-tight container.

• Fried Gujiyas are ready.

• Allow it to cool down and store it in an air tight container.

Notes

• After removing the extra dough from the mould, keep it aside. Donot include it immediately in maing gujiyas. Collect it and we can make it at the end.
• Add 2 tbsp of ghee into the oil so that the gujiyas tastes like fried in ghee.

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