Holi 2025: How To Make Gujiya At Home?

1 cup whole wheat flour – 120 gm1 cup all-purpose flour – 125 gm¼ teaspoon salt⅓ to ½ cup water or add as required2 tablespoons Ghee

Mix warm ghee with flour blend using a spoon, then rub with fingertips to form a crumbly texture, resembling breadcrumbs.

Knead the dough with gradual water additions until firm and tight, then cover with a damp cloth and rest for 30 minutes.

Melt ghee in a pan over low heat, then add crumbled khoya, stirring until it melts and blends with the ghee.

Cook khoya on low heat, stirring constantly, until it thickens, then let it cool; mix in powdered sugar, nuts, raisins, and cardamom powder.

Divide dough into logs, slice, roll into balls, then flatten each into a 4-5 inch circle using a rolling pin.

Assemble gujiya by applying water, adding khoya filling, sealing edges, and trimming excess; for frying, create a pleated design. 

Preheat oven to 200°C/390°F, brush gujiya with oil/ghee, bake 20-30 minutes, cool on wire rack, and store in airtight jar.

Preheat oven to 200°C/390°F, brush gujiya with oil/ghee, and bake 20-30 minutes until golden brown.

Deep-fry gujiya in hot oil, 2-3 at a time, turning carefully until golden, then drain and store in an airtight box once cooled.