How To Make Gujiya Donuts For Holi: Tips, Recipe Inside

Holi is all about colors, fun and of course sweets. Among the many Holi sweets, gujiyas hold a special place—a crispy, golden dumpling filled with mawa, nuts and cardamom. But this year, why not add a little twist to tradition? Make gujiya donuts! They bring together the best of both worlds—the gujiya taste with the fun of donuts.

Imagine biting into a warm, syrupy donut that has the same flavors you love in a gujiya—khoya, coconut, almonds and saffron. Instead of the half-moon shape, you fry them as soft, round donuts and then drizzle with kesar syrup or a dusting of powdered sugar. The best part? You can experiment with fillings like gulkand, thandai infused mawa or even a hint of rabri cream.

Whether you are hosting a Holi party or just want to surprise your family with something different, gujiya donuts are sure to be a hit. They are easy to make, full of festive flavors and add a modern twist to your celebrations. So, get your ingredients ready—it’s time to twist this Holi classic!

How To Bake Gujiya Donuts: A Twisty Treat For Holi

Ingredients:

For the Dough:

• 2 cups maida (all-purpose flour)
• 3 tbsp ghee (melted)
• ½ tsp salt
• ½ cup milk (warm, adjust as needed)
• ½ tsp baking powder
• For the Filling:
• 1 cup khoya (mawa), crumbled
• ½ cup powdered sugar
• ¼ cup desiccated coconut
• 2 tbsp chopped almonds
• 2 tbsp chopped cashews
• ½ tsp cardamom powder
• 1 tbsp raisins

For Frying & Garnishing:

• Ghee or oil for deep frying
• ½ cup white chocolate, melted (for drizzle)
• 1 tbsp saffron-infused milk (for color and aroma)
• ¼ cup chopped pistachios (for garnish)

Method:

1. In a mixing bowl, combine maida, salt and baking powder.
2. Add melted ghee and rub it into the flour with your fingertips until it resembles coarse crumbs.
3. Gradually add warm milk and knead into a firm dough. Cover with a damp cloth and let it rest for 30 minutes.
4. In a pan, heat the crumbled khoya on low flame until it softens.
5. Add powdered sugar, desiccated coconut and chopped nuts. Mix well and cook for 2 minutes.
6. Stir in cardamom powder and raisins. Let the mixture cool completely. Roll out the dough to about ¼-inch thickness.
7. Use a round cutter or a glass to cut out small discs. Place a spoonful of filling in the center of half the discs.
8. Cover each filled disc with another dough disc and press the edges gently to seal. Use a smaller cutter to shape them neatly.
9. Heat oil or ghee in a deep pan over medium flame. Fry the donuts in batches until they turn golden brown and crisp. Drain on paper towels.
10. Drizzle with melted white chocolate and sprinkle with pistachios. You can even dip them in sugar syrup to keep it traditional in flavors

Tips & Tricks to Make Perfect Gujiya Donuts

Get the Dough Right

The dough is the base of your gujiya donuts. Use a mix of maida (all-purpose flour) and a little bit of suji (semolina) for a light yet crispy bite. Add ghee and rub it into the flour until it resembles like crumbs —this will ensure the donuts are flaky. Let the dough rest for at least 30 minutes before rolling so it becomes pliable and easy to work with.

Use a Rich Filling

A flavorful gujiya donut needs a good filling. Stick to traditional mawa but add a little twist—mix in gulkand for a paan-like taste or thandai masala for a festival touch. Roast the mawa with chopped nuts, coconut and a pinch of cardamom to enhance the aroma. Make sure the filling is not too dry or too moist—it should hold together when pressed.

Roll the Dough Evenly

Uneven rolling results in donuts that cook unevenly. Roll the dough to about ¼ inch thickness—not too thick or they’ll be dense and not too thin, or they’ll break while frying. Use a round cutter or a small katori to get perfect donut shapes. If you want the classic donut hole, use a bottle cap to cut out the center.

Seal the Edges Properly

Unlike traditional gujiya these donuts don’t need crimped edges, but you must ensure they are properly sealed to keep the filling from spilling out. Lightly brush the edges with milk or water before pressing the top and bottom dough layers together. Make sure to press the edges firmly before frying.

Don’t Skip the Sugar Syrup

A warm sugar syrup gives gujiya donuts that festive look. Make a light syrup with sugar, saffron, cardamom and a pinch of rose water. Once the donuts are fried, dip them for a few seconds so they absorb just the right amount of sweetness. If you want a crisper finish, just brush the syrup instead of dunking.