Photos by Arohi Narayan. 

Gujiyas are a popular sweet treat to eat during the Holi festival. Many households, including my own, will make them together as a family. Some people make the milk cake filling from scratch out of sweetened milk solids and nuts, but it is much easier to buy it from a store. If you don’t live near an Indian grocery store, you can use chocolate instead of milk cake for the filling. 

For the dough:

  • 2 cups all-purpose flour 
  • 2 tbsp melted ghee (clarified butter)
  • ⅓ to ½ cup cold milk

For the filling:

  • Store-bought milk cake (you can find it at most Indian grocery stores) or chocolate

(milk cake is more traditional, but it tastes good with chocolate too)

  • Vegetable oil for frying


Making the dough 

  1. Put the flour into a bowl and pour the melted ghee onto the flour.
  2. Mix the ghee into the flour until the mixture resembles breadcrumbs.
  3. Add 4 tablespoons of the milk and knead.
  4. Add more milk as needed. The dough should be firm and tight. You might not need to add all of the milk indicated.
  5. Roll the dough into small circles about 3-4 inches in diameter. Make sure to roll it really thin—the dough should be slightly translucent. 

Folding the gujiyas 

  1. Dip your finger in water and go around the circumference of the rolled dough.
  2. Put a teaspoon of milk cake in the middle and fold the dough circle in half.
  3. Seal the circle shut by pressing the edges 
  1. Cut them with a serrated roller or a pizza cutter. Make sure there are no holes so the milk cake doesn’t get in the oil.
  1. Put the gujiya on a plate and cover with a moist paper towel. I would recommend making all of the gujiyas first and then frying them.
  2. Fry in oil on low heat until both are slightly golden brown.