Holi is just around the corner, and you are ready for the crazy fun this festival of colours brings with it. Colours, music, dance, fun and of course, food – these are the Holi special elements, and this is not going to be any different this season!Or, is it?

Every Holi, you make new friends, play the latest music and would certainly want new twists added to your Holi recipes too, won’t you?

Fruity twist to a traditional tale

So why not give a new twist to your holi dishes this year? The forever favourite gujiya is definitely one Holi special dessert that is open to all kinds of reinvention. So why not give your gujiya or gujia a mango or strawberry twist this Holi?

For the uninitiated (are there any?) gujiya is a north Indian dessert that’s made all through the year but has special significance on Holi and Diwali. It has a crisp, brown, fried crust made of refined or whole wheat flour. Inside the crust is delicious stuffing of various types.

And that is where you can experiment. Traditionally the stuffing in gujiya is made of khoya and dry fruits, but there are many other options you can try. Coconut, suji and mawa along with dry fruits make for equally exciting versions of gujiya. You can also try more than one of the fillings but make sure they taste good in a combination.

However what will add real novelty value to your gujiya is the added flavour of mango or strawberry. Again you can try both of them together but be careful that it can lead to a clash of tastes. We recommend either only mango or strawberry flavour in your gujiya.


“With frozen Alphonso Mango Pulp, Kesar Mango pulp and Strawberry pulp available in the market, you don’t have to worry that the mango season has not set in as yet. You can also skip the time spent on washing, peeling and pulping mangoes and strawberries.”


So here are the ingredients you need to make holi special gujiya with a fruity twist

For Making Gujiya Crust

  • 2 cups refined flour or two cups of whole wheat flour or 1 cup refined flour + 1 cup whole wheat flour
  • ¼ tsp salt
  • ½ cup water for making the dough
  • 2 tbsp clarified butter or ghee

For Making Gujiya Stuffing

  • 1 cup khoya or grated coconut and mawa mixture
  • ½ tablespoon clarified butter or ghee
  • ½ cup dried fruits – chopped into small pieces
  • ½ tsp cardamom powder
  • ½ cup powdered sugar
  • 1 200g pack of frozen mango or strawberry pulp


  • Melt ghee and mix with flour, salt and make dough with water. Make sure that the ghee is mixed evenly with the entire  dough. Leave the dough aside for half an hour.
  • Now add ghee to a preheated pan. Once the ghee is melted, add crumbled khoya or grated coconut and mawa mixture. Stir on low flame for 10 minutes on low flame.
  • Add mango or strawberry pulp (hyperlink) to your stuffing. Make sure to add the pulp slowly to ensure that the mixture doesn’t turn into a paste. It’s okay even if you don’t have to add the entire pack of pulp. Your gujiya will anyway have the flavour of your chosen fruits.
  • Stir for another 5 minutes keeping it on low flame. Add cardamom powder and sugar to the mixture and cook for another two minutes. Now, take it off the flame and let it cool down.
  • Add dry fruits to the mixture and mix them well to ensure they are evenly spread in your stuffing.

To Assemble the Holi Special Gujiya

  • Make small size balls of the dough and flatten them with the help of a rolling pin. Avoid adding too much flour while rolling.
  • Add 1 tbsp of the stuffing on one side of the flattened dough. Keep the edges empty. You can use a little more of the filling but take care not to add too much of it as the gujiya may break while frying. 
  • Join both the edges with the filling stuffed in between. Take a gujiya cutter and cut the extra edges while also forming the pattern on the gujiya. Make sure that the gujiyas are sealed well from all sides. Leave the gujiyas for 10 minutes.  
  • Add oil in a deep pan (kadhayi) and heat it well. Put a small bit of dough to see if it floats in the heated oil. If not, heat the oil some more and test again.
  • Now slowly put gujiyas one by one into the oil and deep fry them until they turn brown in colour. Take them out of the kadhayi and put on a tissue paper so that it absorbs the extra oil.

 Serve the delicious holi special gujiya to your friends in your holi party. Are there any more delightful holi dishes that you want to learn? Put the names of the dishes in the comments box, and we shall teach you how to make them.