New Delhi: As Holi 2026 approaches, the air fills with the vibrant hues of colours, the rhythmic beats of dhol, and the irresistible aroma of freshly made sweets that bring families together in celebration. Among these, Gujiya stands out as the quintessential Holi sweet, a crispy, half-moon-shaped pastry that encapsulates the essence of joy and indulgence. This traditional North Indian treat, often stuffed with khoya, nuts, and aromatic spices, symbolises prosperity and sweetness, much like the festival itself dispelling winter’s gloom with spring’s vibrancy. Whether you’re a first-time maker or a festive veteran, this Gujiya recipe for Holi promises to elevate your celebrations with its authentic flavours and easy steps. ​

Gujiya isn’t just a sweet; it’s a heartfelt tradition passed down generations, evoking memories of childhood Holis spent around the kitchen. For Holi 2026, mastering this recipe means crafting crispy gujiyas that stay fresh for days, delighting guests at your thandai-filled gatherings. A sneak peek into its magic: golden-fried shells hiding a rich, nutty khoya surprise, spiced just right with cardamom. Ready to dive in and make your Holi unforgettable? Let’s get started!

How to make Gujiya for Holi

Gujiya is a deep-fried, crescent-shaped sweet pastry filled with sweetened khoya, nuts, and cardamom—ideal for Holi 2026 festivities. ​​

Ingredients to make homemade gujiyas

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  Dough: 2 cups plain flour (maida), ¼ cup ghee, pinch of salt, ⅓ to ½ cup water.

  
  


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  Filling: 200g khoya (mawa), ⅓ cup powdered sugar, ¼ cup chopped nuts (almonds, cashews, pistachios), 1½ tbsp semolina, ¼ cup desiccated coconut (optional), ½ tsp cardamom powder, 1½ tbsp ghee.

  
  


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  Other: Oil for deep frying.​

  
  

Easy homemade Gujiya recipe

1. 
   

   Rub ghee into flour and salt until crumbly; knead stiff dough with water. Rest covered for 30 minutes.​

   
   


2. 
   

   Heat ½ tbsp ghee, roast khoya till dry (8-10 mins); cool. Fry nuts, semolina, coconut in remaining ghee till golden; mix with khoya, sugar, cardamom.​

   
   


3. 
   

   Roll dough into 4-5 inch circles. Fill one side with 1-1½ tbsp mixture, seal edges by folding or pressing with fork/mould.​​

   
   


4. 
   

   Heat oil to medium (test: dough sinks slowly). Fry gujiyas golden (15-20 mins total, low then medium), drain on kitchen paper. Cool fully. Makes 15-20.

   
   

Secret tips to make crunchy gujiyas

Here are 5-6 secret tips to ensure your Gujiya for Holi 2026 turns out extra crunchy and tasty, drawn from traditional methods.

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  Use chilled ghee when rubbing into the flour for dough—it creates flaky, crisp layers that stay crunchy for days.

  
  


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  Knead the dough stiff (not soft) with minimal water, then rest it covered for 30-45 minutes to develop gluten for a shatteringly crisp shell.

  
  


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  Fry on low-medium heat patiently (15-20 mins per batch); rushing with high heat makes them soft—test by dropping a tiny dough piece (it should rise slowly).

  
  


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  Roast the khoya and nuts on low heat until aromatic and dry, then cool fully before mixing with sugar—this prevents soggy filling and boosts flavour.

  
  


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  Add a pinch of semolina or cornflour to the filling for extra texture, and seal edges tightly with a fork or mould to lock in crispness.

  
  


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  Cool gujiyas completely on a wire rack before storing airtight; avoid stacking warm ones to maintain that irresistible crunch.

  
  

These Holi 2026 Gujiyas stay crisp for days when stored airtight, ready to savour with family amid colours and cheer.