Intro: A Pocket Full of Festive Memories
In every Indian home, when Gujiyas are being fried, you know festivals are near.
As a kid, the kitchen would transform during Holi.
Large plates of kneaded dough, sweet khoya stuffing laid out, and the entire family — aunts, cousins, grandmothers — sitting together, shaping gujiyas by hand, sealing the edges, and sneaking tastes of raw filling when no one was watching!
One bite into a warm, crispy gujiya — flaky outside, soft and rich inside — and it feels like celebrating life itself.
Ingredients:
For Dough:
2 cups maida (all-purpose flour)
4 tbsp ghee (for moyan)
Water (to knead)
A pinch of salt
For Filling:
1 cup khoya (mawa)
¼ cup powdered sugar
2 tbsp chopped nuts (almond, cashew, pistachio)
2 tbsp desiccated coconut
1 tsp cardamom powder
Raisins (optional)
For Frying:
Oil or ghee
Steps to Make Gujiya:
1. Prepare the Dough
Mix maida, ghee, and salt.
Rub to form a breadcrumb texture.
Knead into a stiff dough using water. Cover and rest for 30 mins.
2. Prepare the Filling
Roast khoya lightly until it turns slightly golden. Cool.
Mix roasted khoya, powdered sugar, nuts, coconut, cardamom powder.
3. Shape the Gujiyas
Roll small portions of dough into circles.
Place a spoonful of filling in the center.
Fold over into a half-moon shape. Seal edges properly using water.
You can press with a fork or hand-crimp for traditional design.
4. Fry
Deep fry gujiyas in medium-hot oil until golden and crisp.
(Optional: Dip fried gujiyas in light sugar syrup if you want a glazed version.)
Serving Suggestions:
Serve warm or at room temperature during Holi or Diwali feasts
Store in airtight container — stays good for 5–6 days
Why I Love It
Because Gujiya is not just a sweet. It’s family laughter, festive spirit, and heritage folded into a crispy, golden hug.
The Pinch of Masala 