How to Make Gujiya at Home (+ Where to Buy the Best Ready-Made Gujiya)

Gujiya is the soul of Holi and Diwali celebrations in India. These crescent-shaped, deep-fried pastries stuffed with mawa, dry fruits, and aromatic spices are a labour of love — and absolutely worth every minute. Whether you want to make them from scratch or simply enjoy the authentic taste without the effort, this guide has you covered.

What is Gujiya?

Gujiya (also spelled Gujia or Ghughra) is a traditional Indian sweet made with a crispy semolina or maida shell filled with a rich mixture of khoya (mawa), sugar, and dry fruits. It is especially popular during Holi in North India and Diwali across the country.

Traditional Gujiya Recipe

For the dough:

• 2 cups maida (all-purpose flour)
• 4 tbsp ghee (for shortening)
• Water as needed
• A pinch of salt

For the filling:

• 1 cup mawa (khoya), crumbled
• ½ cup powdered sugar
• 2 tbsp mixed dry fruits (cashews, almonds, raisins)
• 1 tsp cardamom powder
• 1 tbsp desiccated coconut (optional)

Method:

1. Make the dough: Rub ghee into the flour until it resembles breadcrumbs. Add water gradually and knead into a firm dough. Rest for 20 minutes.
2. Prepare the filling: Lightly roast the mawa on low heat until it turns slightly golden. Cool, then mix in sugar, dry fruits, cardamom, and coconut.
3. Shape the Gujiya: Roll small discs of dough, place a spoonful of filling in the centre, fold into a half-moon, and crimp the edges with a fork or mould.
4. Fry: Deep fry on medium-low heat in ghee or oil until golden and crisp. Drain on paper towels.
5. Cool and store: Allow to cool completely before storing in an airtight container. They stay fresh for up to 10 days.

Tips for the Perfect Gujiya

• Always fry on medium-low heat — high heat will brown the outside while leaving the inside raw.
• Use fresh mawa for the richest flavour. Dry or grainy mawa will make the filling crumbly.
• Seal the edges well to prevent the filling from leaking during frying.
• A Gujiya mould makes shaping much easier and gives a professional finish.

Gujiya Variations Across India

Every region has its own spin on Gujiya:

• Rajasthani Gujiya — made with pure desi ghee and a generous amount of dry fruits.
• Maharashtrian Karanji — a thinner shell with a coconut-based filling.
• Baked Gujiya — a lighter, modern version for health-conscious sweet lovers.
• Dry Fruit Mawa Gujiya — the premium version, loaded with cashews, almonds, and pistachios in a rich mawa base.

Want Authentic Gujiya Without the Effort?

Making Gujiya at home is deeply satisfying, but it takes time and practice to get right. If you want the authentic taste of a premium Dry Fruit Mawa Gujiya — made with real mawa, hand-selected dry fruits, and no artificial preservatives — try Shuddh's Dry Fruit Mawa Gujiya.

Crafted with the same care as a homemade batch, each piece is packed with cashews, almonds, and aromatic mawa in a perfectly crisp shell. Ideal for gifting or indulging yourself during festivals.

→ Shop Shuddh Dry Fruit Mawa Gujiya

Frequently Asked Questions

How long does homemade Gujiya last?

Properly fried and stored in an airtight container, Gujiya stays fresh for 7–10 days at room temperature. Avoid refrigerating as it can make the shell soggy.

Can Gujiya be made without mawa?

Yes — you can substitute mawa with a mixture of desiccated coconut, semolina, and condensed milk for a similar texture.

Is Gujiya only made during Holi?

While Holi is the most popular occasion, Gujiya is also made during Diwali, Teej, and other regional festivals across India.