How to make Gujias

A fried pastry filled with khoya, this delicacy is the most popular dish prepared during Holi in every household.


  • 500 gms maida
  • 6 tbsp cooking oil, extra for frying
  • 200 ml water
  • 1 kg khoya
  • 200 gms almonds, chopped
  • 500 gms sugar
  • 3 tbsp raisins


  1. Combine maida with 6 tbsp of oil using your fingers.
  2. Knead lightly to make a soft dough. Add water if needed.
  3. Cover with a wet cloth and leave aside.
  4. In a frying pan, sauté the khoya until it turns light brown in color.
  5. Add chopped almonds, sugar and raisins and mix well. Fry again for few minutes. Allow the mixture to cool.
  6. Prepare a small and thick chapatti from the kneaded dough.
  7. Spoon the khoya mixture into the center of this chapatti.
  8. Fold one end of the chapatti over the other, to resemble a semi-circular shape. Press the edges and roll it inwards to close.
  9. Heat a frying pan on low flame and pour the cooking oil in it. When heated, lower the flame and deep-fry the gujias until they are golden brown.
  10. Take out using a sieve and drain the oil properly.

Store them in an airtight container.

Recipe courtesy Chef Hayat Singh of Bellagio Restaurants, New Delhi
Picture courtesy Wikipedia

Chef at Large Member

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