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Mouthwatering Holi Gujiya Recipe to Delight Your Taste Buds

Categories: Festivals

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The festival of colors, Holi, wouldn't be the same without delicious food. Among the several sweets, Gujiya is particularly beloved by the celebrants. With its aromatic, nutty, and sweet filling wrapped in crispy pastry, this classic Indian dessert is a must-have for Holi celebrations. Here's a traditional Gujiya recipe that will take your Holi celebrations to a whole new culinary level.




Let's gather the things needed to make this delicious delicacy before we get cooking:


For the Dough:


2 cups all-purpose flour

4 tablespoons ghee (clarified butter)

Water, as needed

A pinch of salt


For the Filling:


1 cup khoya (mawa), grated

1 cup powdered sugar

½ cup mixed dry fruits (almonds, pistachios, cashews), finely chopped

2 tablespoons desiccated coconut

1 teaspoon cardamom powder

1 tablespoon melon seeds (magaz)

Oil or ghee for frying




Making the Dough:


Mix together the ghee, all-purpose flour, and a little amount of salt in a big mixing basin.

Knead the mixture into a firm dough, adding water gradually as needed.

Cover the dough with a damp cloth and let it rest for 30 minutes.


Preparing the Filling:


Heat a non-stick pan over medium heat and add grated khoya to it.

Stir the khoya constantly until it gets golden brown and begins to smell nutty.

To the pan, add cardamom powder, chopped dry fruits, desiccated coconut, powdered sugar, and melon seeds.

Mix well and cook for another 2-3 minutes until the mixture thickens.

Remove from heat and let the filling cool to room temperature.


Assembly and Cooking


Shaping the Gujiyas:


Roll each of the dough's little lemon-sized balls into a thin circle about 3 to 4 inches in diameter.

Place a spoonful of the prepared filling in the center of each circle.

Fold the circle in half to cover the filling, forming a half-moon shape.

Seal the edges carefully by pressing with a fork or pinching with your fingers to prevent the filling from leaking during frying.

Continue in this manner with the remaining dough and filling, being careful to cover the cooked Gujiyas with a towel to keep them from drying out.


Frying the Gujiyas:


Heat oil or ghee in a deep frying pan over medium heat.

A few Gujiyas at a time, delicately slide them in after the oil is heated, being careful not to pack them in too tightly.

Fry the Gujiyas until they turn golden brown and crispy on both sides, flipping them occasionally for even cooking.

To drain extra oil, move the fried Gujiyas to a dish covered with paper towels using a slotted spoon.

Allow them to cool slightly before serving.


Presentation and Serving


To add a sophisticated touch, place the freshly fried Gujiyas on a pretty dish and top with chopped pistachios or powdered sugar.


Serve these mouthwatering Gujiyas warm or at room temperature alongside a cup of masala chai or as a sweet finale to your Holi feast.




Give your loved ones the mouthwatering flavors of homemade gujiyas this Holi; they'll be sure to bring back fond memories and satisfy their palates. You can replicate the charm of this classic Indian dessert in your own kitchen with this easy-to-follow but authentic recipe, and you'll create moments that you'll remember for years to come. So gather your ingredients, put on your cooking gloves, and set out on a colorful, joyful, and scrumptious culinary adventure!

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Mouthwatering Holi Gujiya Recipe to Delight Your Taste Buds