Gujiya Varieties You Must Try: Khoya, Coconut, Chocolate & More

Holi is just around the corner, and the festival of colours is incomplete without a plateful of mouth-watering gujiyas. But what is the best way to make gujiya? Is there a recipe you can follow that tells you to make guijya in an easy and quick manner? If such questions have been preventing you from trying your hand at making gujiyas, then we have good news for you. We are here to save you from all the mess and make some tasty, and yummy gujiyas at home.

Let’s explore the different types of gujiya and how they are prepared.

1. Classic Khoya Gujiya

The most traditional version is the khoya or mawa gujiya. The dough is made from all-purpose flour kneaded with ghee and water to form a stiff base. The filling is rich: roasted khoya mixed with sugar, cardamom powder, and chopped dry fruits like almonds, cashews, and raisins. Each disc of dough is rolled out, filled, sealed, and fried until crisp. The result is a flaky shell with a creamy, aromatic center. This version is considered the benchmark of gujiya, often offered to guests during Holi celebrations.

2. Semolina Gujiya

Semolina or rava gujiyas are popular in households looking for a lighter alternative. The filling is prepared by roasting semolina in ghee until golden, then adding sugar and cardamom. The grainy texture contrasts beautifully with the crisp shell. These gujiyas are less heavy than khoya versions and stay fresh longer, making them ideal for storing in airtight containers for several days.

3. Coconut Gujiya

Freshly grated coconut is sautéed with sugar, cardamom, and sometimes roasted nuts. The texture is slightly chewy, and the flavor is tropical and fragrant. Coconut gujiyas are lighter than khoya ones and pair beautifully with masala chai. They are also quicker to prepare since coconut cooks faster than milk solids.

4. Chocolate Gujiya

A modern twist that appeals especially to children is the chocolate gujiya. The filling combines melted chocolate, cocoa powder, and sometimes condensed milk or khoya. Some recipes even add chocolate chips for extra indulgence. These can be fried or baked, and they bring a fusion of tradition and contemporary taste.

5. Baked And Air-Fried Gujiya

Health-conscious households have adapted gujiya to modern cooking methods. Instead of deep-frying, the stuffed pastries are baked in an oven at 200°C for about 20–30 minutes or cooked in an air fryer with minimal oil. The fillings can be traditional or experimental, but the result is a crisp, guilt-free treat. These versions are gaining popularity among urban families who want festive flavours without excess oil.

6. Savory Gujiya

Though rare, savory gujiyas exist in some regions. The filling may include spiced potatoes, peas, or lentils, turning the sweet snack into a salty appetizer. These are less common but showcase the versatility of the gujiya concept. They are often served with chutneys and will make your Holi perfect.  

Store in airtight containers; fried gujiyas last 4–5 days, while baked ones can stay fresh for up to a week. Fry on medium heat to ensure even cooking and avoid raw dough inside. Always seal the edges well with a flour-water paste to prevent filling leakage.