Go Back Email Link
+ servings
Dry fruit gujiya recipe | Colourful Gujiya | yourfoodfantasy

Dry Fruit Gujiya

Meenu Gupta
Holi and Diwali in India can never be complete with out these soft fluffy sweet dumplings which are deep fried.
5 from 2 votes
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Appetizer
Cuisine Indian
Servings 35 Pieces
Calories 182 kcal


For the pastry / dough for gujiya 

  • 2 Cup All Purpose Flour/ Maida
  • 4 Tbsp Ghee / Clarified Butter
  • 1/3 Tsp Edible food colour I have used orange and green colour
  • 2/3 Cup Luke Warm Water To knead the dough

For dry fruit stuffing

  • 100 Grams Cashews
  • 100 Grams Almonds
  • 100 Grams Pistachios
  • 2 Tbsp Chironjee
  • 2 Tbsp Raisins
  • 4 Tbsp Desiccated coconut
  • 1/2 Cup Powdered Sugar
  • 1/4 Tsp Cardamom Powder
  • 1 Cup Granulated Sugar For glazing with sugar syrup
  • 200 Oil For deep frying


To Make Pastry Or Dough For Gujiya

  • Take all purpose flour / Maida in a mixing bowl and sift it. Since, I have used two colours, I divided the flour in two equal parts. After that, add equal amount of ghee / clarified butter into both the parts and mix well.
    Colored dough for dry fruit gujiya | yourfoodfantasy
  • Now add colour to the Luke warm water and mix it and then add this to flour and knead into a stiff dough. Knead it for few more minutes, more we knead the dough, more crispy and tasty gujiya would be  :)
    colored dough for dry fruit gujiya | yourfoodfantasy
  • Now cover the dough with damp cloth or kitchen towel  and keep aside for 15 min. 
  • Also, in a bowl, take one tablespoon of flour and add few drops of water to make a paste which we will facilitate in sealing the edges of gujiya. We will need this when we seal gujiya after adding stuffing.

To Make Stuffing For Gujiya

  • Finely chop cashews, almonds and pistachios. Add desiccated coconut, chironjee,  raisins, cardamom powder and sugar to it and mix well. The dry fruit stuffing is ready now.
    Dry fruit mixture for dry fruit gujiya

Recipe for making Gujiya

  • Now it’s time to roll our gujiya. Make gujiya of one colour at a time so that you don’t need to uncover all the doughs. Take 1/2 tablespoon of the dough and make small round ball of it. similarly you can make few more balls and cover rest of dough with wet cloth again. Don’t make so many balls at a time otherwise they will get dry resulting in difficulty to roll.
    Rolling dough for gujiya | yourfoodfantasy
  • Now with the help of the rolling pin roll it to a thin circle of approx 3-4 inch in diameter. 
  • Place the circle on the gujiya mould and fill one tablespoon of the stuffing in centre. Now apply the flour paste on the edge of circle and close the mould to seal the sides properly.
  • If you are not using mould then place the circle in your palm, fill the stuffing in centre, apply flour paste on edges and then gently close it and seal with the help of thumb impression. Now start twisting from one edge till the other to make a pleated impression.
    Colorful gujiya ready to be fried | yourfoodfantasy
  • Now place them on a clean cotton sheets, towel or blanket and cover them with other bedsheets and similarly make rest of gujiyas by repeating the above process.
    Green colored gujiya | yourfoodfantasy
  • Now heat oil in a pan / Kadai  and once hot, place 4-5 gujiyas in it and fry them on low flame by turning them 3-4 times so that the outer crust is nice crisp. Once these are fried from both the sides take them out and place on kitchen towel. You don’t need to wait for these till golden. Just make sure that gujiya is fried properly from both the sides.
    Colorful gujiya being fried | yourfoodfantasy
  • Now take one cup of sugar in a pan and add 4 tablespoon of water to it and boil it. Once you get one string consistency syrup, switch off the flame. 
  • Now dip 2-3 gujiya at a time in it and flip it to cover both the sides in syrup and take them out and place them on a wire rack to drop all the excess syrup. Coat rest of the gujiyas with similar process.
    Soaking gujiya in sugar syrup | yourfoodfantasy
  • Once cooled, apply silver foil (optional) and store them in a airtight container.
    Dry fruit gujiya recipe | Your Food Fantasy


  • You can add or remove dry fruit of your own choice in stuffing. Just remember to chop them finely otherwise it may result into popping of gujiya while frying.
  • Don’t over-boil the sugar syrup otherwise the gujiya once cooled after dipping, you will see a thick white layer of sugar on your gujiya which will not look good.
  • Do not exceed the quantity of stuffing in  gujiya otherwise they  may result in popping while frying.
  • Try to knead the dough for at least 10 minutes as that will result in crispier gujiya.
  • Always fry gujiyas on low to medium  flame so that the outer layer becomes crisp.


Nutrition Facts
Dry Fruit Gujiya
Amount Per Serving
Calories 182 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 6mg2%
Sodium 1mg0%
Potassium 86mg2%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 8g9%
Protein 3g6%
Vitamin A 13IU0%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword best gujiya recipe, dry fruit gujiya, Gujiya, gujiya recipe, how to make gujiya