I have always loved Gujiya, especially during festivals like Holi and Diwali. The crispy golden shell, filled with rich, nutty, and flavorful stuffing, makes it one of my favourite Indian sweets. Nothing beats the taste of freshly homemade Gujiyas—they are light, flaky, and stuffed with delicious khoya, nuts, and coconut.
Making...

Ingredients
For Homemade Khoya/Mawa
- 1tspGhee
- 1LMilk (or store-bought 100gm Khoya/Mawa)
For Sugar Syrup
- 1cupSugar
- 1cupWater
- 3Green Cardamom (split open)
For Dough
- 2 1/2cupAll-Purpose Flour (Maida)
- 1pinchSalt
- 1/2cupGhee
- 1cupWater (approx.)
For Stuffing
- 1/2cupSemolina (Suji) roasted
- 1/2cupDesiccated Coconut
- 4tbspAlmonds/Cashews/Pistachios)(finely chopped)
- 1/2tspGreen Cardamom Powder (optional)
- 3/4cupSugar (powdered)
Other Ingredients
- Oil for frying
How to make Gujiya
For Homemade Khoya/Mawa:
In a heavy-bottomed pan, melt ghee and add milk. Bring to a boil, then simmer. Stir occasionally, scraping the milk solids from the sides, until the mixture thickens and no milk bubbles remain. Transfer to a bowl, and allow it to cool to room temperature. (Check out my Instant Khoya Recipe to save time.)
For Sugar Syrup:
Combine sugar and water in a pan over low-medium heat. Stir until sugar dissolves, then add cardamoms. Set aside.
For Dough
Mix all-purpose flour and salt in a large bowl. Add melted ghee until the mixture becomes crumbly. Gradually add water, kneading into a soft, smooth dough. Cover with a damp cloth and rest for 15-20 minutes.
For Stuffing
In a pan, roast semolina over medium heat for 2-3 minutes. In the same pan, soften the khoya/mawa, then mix in the semolina, coconut, nuts, and cardamom powder. Turn off the heat, stir in powdered sugar, and let cool.
For Making Gujiya
Divide dough into equal-sized balls. Roll each into a 2-3 inch circle. Place a spoonful of filling in the center, fold to a semi-circle, and seal the edges with water. Crimp with a fork for decoration. Prepare all the gujiyas following this method, and keep them covered with moist cloth to prevent drying out.
For Frying
Heat oil in a deep pan over medium heat. Fry gujiyas until golden and crispy. Immediately soak in sugar syrup for 1-2 minutes.
Remove the gujiyas from the syrup and arrange them on a plate to cool down.
Enjoy.
Tips & Tricks
Lactose-free or regular milk can be used for making khoya; store-bought saves time.
Seal the edges of gujiyas well to prevent filling from spilling out during frying.
Brown or white sugar can be used; adjust to taste.
Optionally, skip the sugar syrup coating.
A gujiya mould or calzone maker simplifies shaping.
Wheat flour can be substituted for all-purpose flour for a healthier option.
The number of servings this recipe yields can vary based on the size of each Gujiya.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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