Recipe
🍰 DESSERT
Gujiya
Crisp half-moon pastries of maida filled with khoya, coconut, nuts and cardamom, deep-fried and made above all for Holi, when they are prepared at home and gifted between families.
Indian · advanced · serves 8
prep 45 min · cook 30 min
~304 cal · 6g protein · 40g carbs · 14g fat · 2g fiber · 13g sugars · 7g sat fat (estimated, per serving)
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Gujiya are the sweet that says Holi in North India: half-moon pastries of maida dough crimped shut around a rich filling of khoya (milk solids), dried coconut, chopped nuts and , then deep-fried until pale gold and flaky. Households make them in big batches in the days before Holi and gift them to neighbours and relatives through the festival.
They belong to the same family as the Maharashtrian karanji and the South Indian chandrakala, differing mainly in the filling; the khoya version here is the classic North Indian one. The pleated, twisted seam that seals each gujiya is part of its identity, and getting it neat is a skill passed down at the kitchen table.
Fry them low and slow so the shell cooks through to a crisp without browning, and, if you like, brush or dip them in a light - syrup for a glossy finish.
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Make it yours
✓ Naturally vegetarian and egg- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 8
2 cups all-purpose flour (maida)
1/4 cup (for the dough)
200 g khoya (mawa/milk solids), grated
1/4 cup dried shredded coconut
1/4 cup mixed nuts (almonds, pistachios), chopped
2 tbsp raisins, chopped
1/3 cup powdered sugar
1/2 tsp ground
as needed , for deep-frying
Instructions
1
Rub the ghee into the maida with a pinch of salt until it resembles crumbs, then add a little water at a time to make a firm, non-sticky dough. Cover and rest 20 minutes.
2
Toast the coconut and nuts (or seeds) briefly, cool, then mix with the grated khoya, raisins, powdered sugar and cardamom into a dry, moldable filling.
✎ Chef’s note
Cool the toasted ingredients before adding khoya so the filling stays dry; a wet filling makes the seams open in the oil.
3
Roll the dough thin and cut into small discs. Place a spoon of filling in the centre of each, brush the edge with water, fold into a half-moon and press, then crimp or twist the seam to seal tightly.
4
Heat oil to a gentle medium (a scrap of dough should rise slowly with small bubbles). Fry the gujiya in batches on low heat, turning, until evenly pale gold and crisp, about 12 to 18 minutes.
✎ Chef’s note
Low and slow is essential; hot oil browns the shell before the inside cooks and can burst the seams.
5
Drain on a rack and cool completely so they crisp up. Store airtight.
North Indian Holi tradition.
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🌏 While it simmers, know your destination
📍
Punjab. India's Punjab is the land of the tandoor, five rivers, and generous vegetarian tables, buttery dals, sarson ka saag with makki roti, and rich paneer dishes. Ghee, dairy, and wheat define its hearty north-Indian cooking.
🗺️
India. Almost every savoury Indian pot passes through a tempering: whole spices dropped into hot fat until mustard seeds pop and curry leaves crackle, then either built on or poured over the finished dish. It is tadka in the north and chaunk, baghaar or oggarane elsewhere, and the spice box that lives beside the stove exists so it can be done in seconds.
🌍
Asia. Asia is the world's largest and most populous continent, and its food spans the delicate seasonality of Japanese washoku, the chili-fired curries of India and Thailand, and the wheat-and-lamb traditions of Central Asia. Rice, noodles, soy, and fermentation recur across its regions, while ancient spice routes and religious traditions shaped distinct grammars of flavor. Whether from a street-cart wok or a monastery kitchen, eating is deeply communal and ritual-rich.
The story behind this dish is up top, worth a read while the pot works.
More from India
Punjabi Chole (Chickpea Masala)Chickpeas simmered dark and tangy with tea-infused water, ginger, and a toasted spice blend.
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Good to know
Storing it: Fried food is best eaten fresh while crisp. Re-crisp leftovers in a hot oven or air fryer; the microwave makes them soft.
Make it a India meal
Punjabi Chole (Chickpea Masala)Dinner
Mango LassiDrink
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Cuisine
Diet
Themes
Frequently asked questions
What is Gujiya?
Crisp half-moon pastries of maida filled with khoya, coconut, nuts and cardamom, deep-fried and made above all for Holi, when they are prepared at home and gifted between families.
Where does Gujiya come from?
Gujiya is a Indian dish from Punjab, India.
Can Gujiya be made vegan, gluten-free, or dairy-free?
This Gujiya recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Gujiya safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Gujiya take to make?
About 75 minutes total (45 minutes prep, 30 minutes cooking), serving 8.
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