Recipe- Make Gujiya on Holi, the taste is amazing!



Holi is approaching and various traditional dishes are being prepared in homes. One of these dishes is Gujiya, which is very much liked. It can be made in different ways and whether small or big, everyone loves Gujiya. Today we have brought the recipe of Gujiya for you. Its taste is very wonderful. So let's know about its recipe.


Flour 2 cups

1/4 cup ghee

1/3 cup khoya

1/3 cup semolina

12-14 almonds (finely chopped)

2 tbsp raisins

200 grams sugar

12-14 cashews (finely chopped)

1/3 cup desiccated coconut ( Grated)

7-8 green cardamoms

Ghee for frying


Make a space in between the flour and add ghee.

Gradually add some lukewarm water to the flour and knead a dough that is slightly harder than the dough for puri.

A little less than 1/2 cup of water will be required to knead this much dough. Cover the kneaded dough and keep it aside for 25 minutes.

To make the stuffing, heat a pan. Add two tablespoons of ghee to it.

When ghee melts, add semolina to it and fry on medium flame while stirring continuously till it turns golden.

Switch off the flame and keep stirring the semolina as the pan will still be hot.

Take out the semolina from the pan. Add khoya, cashew nuts, almonds, raisins, dry coconut, cardamom and sugar to it.

Mix all these ingredients well with semolina. When the dough is set, sprinkle a little masala on it.

Divide the kneaded dough into two parts and roll it lengthwise. Cut it into small pieces and prepare small balls of the dough.

Keep them covered so that they do not dry out. Then make a ball of dough and roll it like a puri. It should not be too thick or too thin.

Take a mold and place the bottom portion of the puri on it.

Add two teaspoons of stuffing to it. Apply a little water on the edges of the puri and seal the mold by pressing it from all sides.

Remove excess dough from the sides of the mold and then open the mold and take out the Gujiya.

Heat ghee in a pan. Medium hot ghee is required to fry Gujhiya.

Put one Gujiya in ghee and check whether the Gujiya is frying or not, the ghee is hot enough.

Lower the flame and put as many Gujiyas as you can in the pan for frying.

When it becomes light brown from below, turn it. Fry the Gujiya on medium and low flame till it turns golden brown on both sides, turning frequently.

Lift the fried Gujiya from the pan with a spoon and keep it on the edge of the pan for some time so that the excess ghee drips back into the pan.

Then take them out and keep them on a plate. Gujiya made of semolina and khoya is ready.

When they cool completely, keep them in a container. These Gujhiya can be eaten for 10 days.