In this article we are going to discuss How to Make Gujiya at Home? Gujiya, also known as Gujiya, is a traditional Indian dessert that holds a special place in festive celebrations, particularly during Holi and Diwali. This delightful pastry is filled with a mixture of sweetened khoya (evaporated milk solids), dried fruits, nuts, and coconut, creating a rich and flavorful blend. The combination of the crispy outer shell with the rich and flavorful filling makes Gujiya an irresistible treat. If you’ve ever wondered how to make Gujiya at home, you’re in the right place.
How to Make Gujiya at Home Step by Step?
This guide will take you through each step to prepare this delicious sweet from scratch.
Ingredients Needed
Before we start, let’s gather all the ingredients required for making Gujiya:
For the Dough:
– 2 cups all-purpose flour (maida)
– 1/4 cup ghee (clarified butter)
– A pinch of salt
– Water, as needed
For the Filling:
– 1 cup khoya (mawa), crumbled
– 1/2 cup powdered sugar
– 1/4 cup desiccated coconut
– 1/4 cup mixed nuts, finely chopped (such as almonds, cashews, and pistachios)
– 1/4 cup raisins
– 1/2 teaspoon cardamom powder
– A pinch of saffron (optional)
For Frying:
– Ghee or oil, for deep frying
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Step-by-Step Preparation
1. Preparing the Dough
The dough for Gujiya should be soft yet firm enough to hold its shape. Here’s how to make it:
– Mixing the Ingredients: In a large mixing bowl, add the all-purpose flour, a pinch of salt, and the ghee. The ghee should be at room temperature to blend smoothly with the flour. Using your fingertips, gently mix the ghee into the flour until the mixture takes on a breadcrumb-like texture.
– Kneading the Dough: Gradually add water, a little at a time, and knead the mixture into a smooth dough. The dough should be slightly firm, not too soft, to ensure it holds the filling securely. Once the dough is ready, cover it with a damp cloth and set it aside for about 30 minutes to rest.

2. Preparing the Filling
The filling is what makes Gujiya special. The rich, sweet filling is what truly makes this dish shine. Here’s how to prepare it:
– Cooking the Khoya: In a non-stick pan, crumble the khoya and cook it over medium heat until it turns light golden brown. This process brings out the flavour of the khoya and eliminates any raw taste. Stir continuously to avoid burning.
– Adding the Rest of the Ingredients: Once the khoya is ready, remove it from the heat and let it cool slightly. Next, mix in the powdered sugar, desiccated coconut, chopped nuts, raisins, cardamom powder, and saffron (optional). Mix everything well to combine. The filling should be rich, aromatic, and slightly dry, making it easier to stuff into the dough.
3. Shaping the Gujiya
Shaping the Gujiya requires a bit of patience and practice, but with a few tries, you’ll get the hang of it:
– Dividing the Dough: Divide the rested dough into small, equal-sized balls. Each ball should be about the size of a small lime. Roll each ball between your palms to make it smooth.
– Rolling the Dough: On a lightly floured surface, roll out each ball into a small circle, approximately 4-5 inches in diameter. The circles should be thin but not too fragile.
– Stuffing the Filling: Place about 1-2 teaspoons of the filling in the center of each rolled-out circle. Be careful not to overfill, as it might cause the Gujiya to burst open during frying.
– Sealing the Edges: Gently fold the dough over the filling to form a semi-circle. Press the edges together to seal them. You can use a fork to create a decorative pattern along the edges or simply press them together with your fingers to seal. Ensure the edges are sealed properly to prevent the filling from spilling out while frying.
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4. Frying the Gujiya
Frying is an essential step that imparts Gujiya with its characteristic golden hue and delightful crispiness. Here’s how to do it:
– Heating the Oil: In a deep frying pan, warm the ghee or oil over medium heat. To check if the oil is sufficiently hot, drop a small piece of dough into it. If it rises to the surface steadily without burning, the oil is ready for frying.
– Frying the Gujiya: Carefully slide 2-3 Gujiyas into the hot oil, depending on the size of your pan. Fry them in batches to avoid overcrowding. Fry the Gujiya until they turn golden brown and crisp on both sides, turning occasionally to ensure even cooking.
– Draining the Excess Oil: Once the Gujiya are golden and crispy, remove them with a slotted spoon and place them on a paper towel-lined plate to drain the excess oil. Repeat the process with the remaining Gujiya.

5. Serving and Storing Gujiya
Gujiya is best enjoyed warm or at room temperature. The crispy exterior combined with the sweet and nutty filling creates a delightful contrast that melts in your mouth. If you’re making Gujiya for a festival or special occasion, serve them fresh for the best taste and texture.
– Storing Gujiya: Gujiya can be stored in an airtight container for up to a week. If you prefer a longer shelf life, avoid adding moisture-rich ingredients like fresh coconut or very moist khoya, as these can spoil faster.
Tips for Perfect Gujiya
1. Ensure the Right Dough Consistency: The dough should be firm yet pliable. Too soft dough will result in soggy Gujiya, while too hard dough will make it difficult to shape and seal.
2. Cook the Filling Properly: Overcooking the khoya can make the filling too dry, while undercooking it can result in a raw taste. Cook it until it’s just right—light golden and fragrant.
3. Seal the Edges Properly: A good seal prevents the Gujiya from opening during frying. Firmly press the edges together to seal them, and for added security and a decorative touch, use a fork to crimp the edges.
4. Fry at the Right Temperature: If the oil is too hot, the Gujiya will brown too quickly on the outside while remaining raw on the inside. If the oil is too cold, they will absorb excess oil and become greasy. Maintain a medium heat for perfectly fried Gujiya.
5. Add Varieties to the Filling: You can experiment with different fillings, such as adding chocolate chips, sesame seeds, or even savoury options like spiced potatoes or paneer for a unique twist.
Conclusion
Making Gujiya at home is not just about cooking; it’s about creating memories and celebrating traditions. The process might seem a bit daunting at first, but with patience and practice, you’ll find it to be a rewarding experience. Whether you’re preparing Gujiya for a festival or just to satisfy your sweet tooth, this guide provides all the steps needed to make delicious Gujiya at home. Enjoy the process, and relish the results! So, I hope now you have understood How to Make Gujiya at Home.