gujiya ki recipe
Dessert, Sides

Diwali Special Gujiya Recipe

No festival in India is possible without sweets, every Indian loves to eat sweets on the festival.

Be it Holi or Diwali or any other festival, making some sweets on every festival is a unique part of every Indian tradition.

Indians like to eat Gajar Ka Halwa, Churma Laddu, Kheer, Sooji Halwa etc. on any festival.

But apart from all this, today I have brought a very tasty recipe for you guys which is not very sweet, yes I am talking about Gujiya, today I have brought the easiest Gujiya recipe for you guys.

Gujiya is known by different names all over India like Ghughra in Gujarat, Kajikalayu in Andhra Pradesh and Karanji in Maharashtra. Every place has different name.

The only difference is that everywhere the mixture is slightly different, normally Mawa or Khoya is used in the mixture.

Most of the people also use grated coconut powder in the mixture.

Gujiya is specially made on the festival of Holi, people make it four-five days in advance and store it, many people also make it on Diwali.

So let’s know the easiest way to make Khoya Gujiya.

recipe of khova gujiya

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Recipe by Jyoti Jha Course: Dessert, SidesCuisine: IndianDifficulty: Medium
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If you have never made khoya gujiyas at home before today, then try making it as per my instructions, you will find it very tasty to eat. In this, I have prepared gujiya by making khoya at home by asking for milk. You will not have any problem in making it. So first of all today I will tell you how to prepare khoya at home to make gujiya.


  • All purpose flour – 2 cups

  • Sugar – 1 cup

  • Ghee – as required

  • Milk – 2 liters


  • Take out flour in a vessel, then add ghee to it and mix it well.
  • Now add little water to the flour and knead the dough, take care not to add too much water at the same time, otherwise the dough will become too soft.
  • After kneading the dough, cover it with a wet cloth and keep it aside for at least 30 minutes.
  • Put milk in a pan, stirring it continuously with a spoon, until the milk becomes thick, that is, if you have 2 liters of milk, then when the milk becomes half a liter of milk, then we add sugar and let it go for 1 to 2 minutes. Will give and turn off the gas.
  • When the khoya cools down completely, then we will add grated coconut and cardamom powder and mix it too.
  • Now make small balls out of the dough and with the help of a rolling pin, make a poori of 3 to 4 inches.
  • If you want, you roll one to be a very big poori and then cut in down with the help of a bowl or big glass to have many poori at one go.
  • Now we will fill the mixture of khoya inside the poori, do not fill more mixture at once, otherwise there is a fear of it opening, only one spoon will be filled in it.
  • Now apply a little water around the puri and close it well by pressing it.
  • Now fold the outer side also and press it well, so that the gujiya is closed well and does not open at the time of frying.
  • Put ghee in a pan and heat it, then put the Gujiya carefully inside it.
  • Then fry the gujiyas on low flame so that it can cook well from inside too and its surface becomes crispy from outside.
  • Now when the gujiyas start turning golden in color from both the sides, then take them out and keep them on kitchen paper first. Let the Gujiya cool down and serve.
  • So our hot khoya gujiyas are ready to be served. If you want, you can also keep it in an airtight jar.


  • By the way, you can also use Gujiya mold available in the market to make Gujiya.
  • If you don’t like coconut powder, you can skip it.
  • By folding the gujiyas like this, we are satisfied that the gujiyas will not open while frying, if you can not peacock the gujara in this way, then you can use it by taking a mold from the market.

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