Gujiya is the sweet heart of Holi, the festival of colors. These golden, crescent-shaped pastries are filled with a rich mixture of khoya, nuts, and aromatic spices—perfect for celebrating with family and friends. Whether you're Indian or simply love exploring world desserts, making Gujiya from scratch is a joyful, rewarding experience.
This recipe gives you authentic flavor and texture with clear instructions, plus easy substitutions for harder-to-find ingredients. Even if you're new to Indian sweets, you'll get crisp, flaky pastry and a luscious filling every time. Let's make your Holi delicious!
Why you'll love it
Authentic Indian festival treat, adapted for Western kitchens
Step-by-step instructions for perfect texture
Tested substitutions for hard-to-find ingredients
Make-ahead friendly—great for gatherings
Customizable filling and easy frying or air frying options
In a large bowl, combine flour and salt. Add melted ghee/butter and rub in with fingers until mixture resembles breadcrumbs.
Gradually add lukewarm water and knead into a firm, smooth dough. Cover and rest for 30 minutes.
For the filling: In a non-stick pan, crumble khoya and cook on medium heat for 3-4 minutes, stirring, until soft and slightly dry. Cool completely.
Mix cooled khoya with powdered sugar, chopped nuts, coconut, raisins, cardamom, and poppy seeds (if using). Set aside.
Divide rested dough into 20 equal balls. Roll each into a 4-inch (10 cm) circle.
Place 1-1.5 tbsp filling in the center. Moisten the edges with the flour-water paste. Fold over to form a semicircle and press to seal. Crimp edges with a fork or pinch decoratively.
Repeat with remaining dough and filling. Keep covered with a damp cloth.
Heat oil or ghee in a deep pan to 350°F (175°C). Fry gujiyas in batches, turning occasionally, until golden and crisp—about 3-5 minutes per batch.
Drain on a paper towel. Cool completely before storing.
Make It Your Way
Air Fryer Version
Preheat air fryer to 350°F (175°C). Brush shaped gujiyas lightly with oil or ghee. Arrange in a single layer and air fry for 10-12 minutes, turning halfway, until golden and crisp.
Ingredient Substitutions
Khoya (mawa) can be replaced with full-fat milk powder: mix 1 cup (100 g) milk powder with 2 tbsp heavy cream and 1 tbsp ghee to form a crumbly mixture. Use sweetened coconut flakes if unsweetened is unavailable. For nuts, use any nut mix or omit if allergic. Use canola or vegetable oil for frying.
Expert Tips
Rub ghee thoroughly into the flour for a flaky pastry.
Don’t overfill the gujiyas—excess filling can cause them to burst during frying.
Seal edges well using a flour-water paste to avoid leaks.
Fry on medium heat for an even golden crust; too hot oil will brown the outside but leave inside doughy.
Cool gujiyas fully before storing to maintain crispness.
What to Serve It With
Serve gujiyas at room temperature, dusted with a little extra powdered sugar, alongside masala chai or milk for a festive treat.
Storage & Reheating
Store cooled gujiyas in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer for up to 2 months and reheat in an oven or air fryer until crisp.
Frequently Asked Questions
What is gujiya made of?
Gujiya is a deep-fried pastry filled with sweetened khoya (milk solids), nuts, coconut, and spices.
Can I bake gujiya instead of frying?
Yes, brush with melted ghee or oil and bake at 350°F (175°C) for 20-25 minutes, flipping halfway, until golden.
How do I keep gujiya crispy?
Cool them completely before storing in an airtight container, and avoid moisture exposure.
Is khoya available in the US/UK/Canada?
Look for frozen khoya in Indian grocery stores, or substitute with homemade khoya or full-fat milk powder.
Can I make gujiya ahead of time?
Yes, gujiya keeps well at room temperature for 4 days or can be frozen for up to 2 months.
What can I use instead of poppy seeds?
You can omit poppy seeds or use sesame seeds for a similar texture.
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