With each passing day, we are getting closer to Holi as only a few days are left in this colorful? festival. And, whenever we talk about its celebration, our mind starts thinking of sweet Gujiyas, crisp Papads, Masala Kachoris and a lot more. Apart from smearing each other’s face with colors, Holi festival is all about relishing food and beverages. Though there are a number of dishes that you can prepare, but usually, people prefer for making Gujiyas on this auspicious day.

Today, we are going to render a sweet recipe of Gujiya, which is liked by everyone, especially the kids that really enjoy eating it. This dish has got several names in different parts of India like in Gujarat, they are known as Ghughra, Karanji in Maharashtra and many more. The recipe is almost same for all these with slight variation in the stuffing. During Holi, a lot of other dishes are prepared like the Rajasthani Malpua and Thandai, which is very popular in North India. Here, we have mentioned the Gujiya recipe, take a look over that.

Let’s check few simple tips to make perfect Mawa Gujiya:


Required Ingredients for outer layer

  • 2 cups All Purpose Flour (Maida)
  • 4 tbsp Ghee
  • Oil to deep fry

Required Ingredients for filling

  • 3/4 cup of Mawa (Khoya)
  • 2 cups of powdered Sugar
  • 1/2 tsp of Cardamom Powder
  • 1/2 cup of Dry Coconut (Grated)
  • 2 tbsp of Raisins
  • 4 tbsp of Cashew nuts (chopped)
  • 2 tbsp of Poppy Seeds



  • For outer layer, in a wide bowl take the maida and add ghee in it. Using your palm mix the ghee into maida well.
  • Now add water and knead a semi-hard dough for the outer layer. After doing that, cover the dough using a kitchen towel and keep aside for a while.
  • In a wok (kadhai), add khoya and cook it over a slow flame for 2-3 minutes or until it’s melted, loosen up.
  • Switch off the flame and keep aside.
  • Transfer khoya to a bowl and add powdered sugar, cardamom powder, raisins, grated coconut, cashew nuts and poppy seeds.
  • Using a spoon mix well all the ingredients. The gujiya filling or stuffing is ready.
  • Now, divide the plain flour Gujiya dough into lemon size balls. Take a ball on rolling board and using a rolling pin roll into a circular disc approximately 3-4 inch in diameter.
  • Now let’s fill the gujiya with stuffing. Take a small disc in hand and put a portion of sweet stuffing in the middle of it. Fold the edges and seal them by applying water. Pressing it against each other.
  • Now, keep it into the Gujiya mould and close the lid tightly. Remove the extra portion of the flour.
  • Gujiya is stuffed with filling and folded now.
  • Repeat the same process for the remaining Gujiyas.
  • Heat oil in the wok (kadhai) and once it gets hot enough, put 3-4 gujiya one by one carefully.
  • Let them fry on the medium-low flame, till they become golden in color.
  • Now, remove the fried Gujiyas from the wok (kadhai) and place them on tissue paper to let the excess oil get soaked.
  • Delicious sweet Mawa Gujiya is ready to serve.