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Gujjias are the most popular sweetmeats prepared on Holi in North India. Here is the gujia recipe straight from the Indian grandma's Holi menu.
Colors of India » Holi » Recipes » Gujhia


  • 500 gm - Maida (flour)
  • 1 kg - Khoya
  • 3 tbsp - Kismis (raisins)
  • 200 gm - Almonds (cut into thin strips)
  • 6 tbsp - Cooking Oil
  • 200 ml - Water
  • 500 gm - Sugar

  • Mix 6 tbsp of oil with maida well, using fingers.
  • Knead it lightly, adding water as required, into a soft dough.
  • Set aside and cover with a damp cloth.
  • Fry khoya in a deep-frying pan to a light brown color.
  • Add sugar, almonds and raisins into the khoya and mix well.
  • Fry for a few minutes.
  • Let it cool.
  • Roll out the kneaded dough into a thick and small chapatti.
  • Fill half the chapati with the khoya mixture.
  • Fold the chapati and twist the edges inwards.
  • Deep-fry these gujhias to a deep golden brown color on a slow fire.
  • Take them out using the sieve type ladle to drain the oil completely.
  • Store for use in an airtight glass jar.
  • Makes about 40 gujhias.

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