Best Gujiya Recipe (Fried and Baked) Step-by-Step

Best Gujiya Recipe: learn to make Gujiya (Indian sweet empanadas) stuffed with delicious milk, coconut filling. Step by step recipe including ‘Mawa’ recipe.

Best Gujiya Recipe (Fried and Baked)

This post is step-by-step detail on ‘How to make a perfectly fried or baked Gujiya (Sweet Indian Empanadas) this Holi and treat all your family and friends. 


The festival of Holi is incomplete without my Best Gujiya Recipe (Indian Sweet Empanadas – Fried and Baked) that’s been passed on from generations to generation.

It’s one of those traditional Indian desserts recipes that made with lots of love and patience – Yes, patience is the key factor.

We have been making the fried version of this recipe ever since I could remember anything about cooking or making food.

But as time changes and so does our health need or other circumstances hence I came up with these baked gujiya version which to my surprise my parents love and enjoy the most.

The baked version definitely gets done quickly and you can, of course, have more than 2-3 …. seriously you thought I would say 1-2 😉


I still remember when my grandmom used to visit us, we used to have tons of relatives/family friends come to our place and learn traditional Indian dish or two from her.

And, if it was Holi (the Festival of Color) then I would see her and mom prepare tons of these fried gujiya atleast a week before the festival….they literally made 100’s of them.

Then they were wrapped in cute little jute baskets with colorful clothing and sent over to people’s house for Holi or were given to visitors at our place.

I did use to try my best to help them by either filling the stuffing or pinching the ends of the gujiya with a fork to make that cute design.


Now, as I mentioned above, this post is all about making that perfectly shaped gujiya or Indian Sweet Empanadas and I would elaborate the process step by step with pictures.

Although the recipe is very simple or basic to making any pie crust dough, it still has these few nitty-gritty points.

Which when missed results in sometimes undercooked/overcooked, blotchy or weird looking ones.

A perfectly made gujiya would be ‘ Smooth, Shiny and Almost flakey to touch’ and the filling needs to be slightly coarse in texture, properly filled, so that the gujiya doesn’t burst while frying.

Best Gujiya Recipe (Indian Sweet Empanadas - Fried and Baked)

Process to make the Best Gujiya Recipe: 


MAKING THE DOUGH – Picture Above

This is the MOST Important step in the whole process cause if your dough is not stiff enough or not kneaded well, you’ll end up with blotchy/moist crust. To make a stiff dough, here’s what we do:

1. Add enough Oil to the flour mix, so that if you try making a ball in your hand, it binds well. (pic above).

2. Add chilled water.

3. Make the dough in a food processor or dough machine as it kneads it to perfection.

4. Cover the dough with slightly moist cloth/kitchen towel to keep it from becoming too stiff.





The traditional gujiya or Indian Empanadas are filled using khoya / mawa (thick milk mixture), sugar, dry fruits, green cardamom, and coconut.

For this particular recipe, I’ve made khoya from ricotta and it is really easy to make it in a microwave in 8 minutes. (Steps in Recipe below).

Remember these 2 Things and they both are as per taste:

1. You can either use a slightly sauteed khoya for the filling.

2. You can roast the khoya with some ghee to brown it slightly more.



Once your khoya/mawa is ready, you just pulse dry fruits (almonds), green cardamom, coconut powder and khoya in a blender to crumble everything together.

This mixture can be prepared and kept in the fridge for 2-3 days.




This is the easiest step in the whole process. All you need is a round cutter or use a medium-size bowl with slightly sharp ends.

Just roll the dough on a slab (slightly thick), then place the bowl upside down (shown in the pic above) and make circular shapes.

Remove the shapes and mix the extra cuttings back into the main dough. Similarly, make all the circular shape and place them on a moist towel.

If you want to further shorten this process, you can buy any of those gujiya shaped tools.



You need to make a mix of flour+water to seal the ends of gujiya before you start stuffing them.

Then take the disc fill the stuffing and close the ends properly, seal the edges and crimp the edges using a fork.

This step is very very important so that the gujiya don’t open/burst while frying.




This is the last step and fairly easy, all you have to remember are these few points:

1. Always fry the gujiya in low to medium flame for evenly fried version.
2. Don’t overcrowd the frying pan, I usually use a big pan and add only 3-4 gujiya at a time.
3. Don’t press the gujiya while frying or they’ll break and the filling will mix in the oil resulting in a splatter mess.
4. Always keep the fried gujiya on a kitchen towel for few seconds to soak up any excess oil and let gujiya firm up in air.


For this step, you just need to line the baking sheet with some parchment paper, brush the gujiya with a oil+flour mixture and bake for 15 minutes.


So, here are all the steps to make the Best Gujiya Recipe (Fried and Baked) for your loved ones.

Enjoy the Festival of Colors with your friends/family and wish you lots of love.


Here’s a Quick Video For Best Gujiya Recipe :



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Best Gujiya Recipe (Indian Sweet Empanadas - Fried and Baked) : #gujiya #empanadas #indian #holi @easycookin2012



Yields 12



Best Gujiya Recipe (Indian Sweet Empanadas – Fried and Baked)

10 minPrep Time

40 minCook Time

50 minTotal Time

Save RecipeSave Recipe
Recipe Image


Dough Ingredients:

2 Cups All Purpose Flour

1/4 Cup Olive Oil - for making dough.

1 Cup Water - 2-3tbsp more

Gujiya Stuffing Ingredients :

1 Cup Ricotta Cheese

5 Tbsp Ghee

5 Tbsp Raw Almonds

5 Tbsp Coconut Powder

2 Tbsp Green Cardamom

1 Tbsp Flour

4 Tbsp Water

2 Cups Oil - for frying Gujiya


    Making the Dough:
  1. Place flour and oil in a food processor and blend for 30 second.
  2. Remove one tbsp of mix in hand and squeeze tightly to form a ball. If the ball is formed, the oil is enough (if not, add 2tbsp more oil and blend).
  3. Now, add water and slowly blend and form a stiff dough.
  4. Remove the dough and place on slab.
  5. Knead the dough for a minute and cover with a moist kitchen towel.
  6. Prepare the Filling (Khoya/Mawa):
  7. Using Ricotta:
  8. Mix ricotta and ghee in a bowl and microwave covered for 1:45 minutes.
  9. Remove and stir the mix.
  10. Place in microwave again for 2 minutes.
  11. Remove and stir the mix.
  12. Place in microwave for 1:20 minutes.
  13. Remove and stir (the mix will be golden-medium brown in color and coarse)
  14. Cool the khoya.
  15. In a small blender, add almonds, green cardamom and coconut.
  16. Blend to form a coarse mixture.
  17. Add the cooled khoya and blend to form a thick mix.
  18. Shaping the Gujiya:
  19. Take a large dough ball and roll it on a slab. (should be slightly thick).
  20. Now, take a bowl and press it facedown to form a circular shape on rolled dough.
  21. Similarly, make 3-4 circle as much the rolled dough permit.
  22. Remove any excess dough and keep the circlular disc on a plate.
  23. Similarly, roll and form disc using the entire dough.
  24. Filling the Gujiya:
  25. Now. take one circular disc in your hand and place 2tsp filling in the center.
  26. Apply the water+flour mix to the semi-circle edges of one side of the disc.
  27. Press both the sides into each other and seal the edges.
  28. Place the gujiya on slab and press the edges using a fork (sealing the edges).
  29. Similarly, fill and seal all the gujiya.
  30. Frying the Gujiya:
  31. Heat 2 cups oil in a large deep pot.
  32. When the oil is hot (2 minutes), reduce the flames to low.
  33. Now, add 3-4 gujiya in the hot oil and fry over low-medium flames on both sides.
  34. Make sure each side is golden brown.
  35. Remove the fried gujiya on a paper towel to soak up excess oil.
  36. Similarly fry all the gujiye
  37. Baking the Gujiya:
  38. Pre-heat the oven to 200C
  39. Line a baking tray with parchment paper.
  40. Place 7-8 gujiya on a large tray and brush with water+flour mix.
  41. Place the tray in oven to bake for 10-12 minutes.
  42. Remove the gujiya once golden brown and similarly bake all the gujiya.
  43. Once the gujiya are made, you can serve immediately.
  44. These store well in an air-tigh jar in fridge for a week.
  45. Simply reheat in microwave.


lacto vegetarian
soy free
seafood free
sesame free
mustard free



90 cal


5 g


9 g


3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info



27 Replies to "Best Gujiya Recipe (Fried and Baked) Step-by-Step"

  • alina November 7, 2018 (3:24 pm)
    Molly, You mention 200F for the baked version. That sounds very low a setting (admitteedly I havent tried out the recipe yet, but in preparation to do so). Did you mean 200 Deg C by any chance ?
    • Molly Kumar November 9, 2018 (3:20 am)
      Alina, thanks for pointing it out. It's indeed 200C
  • Celebrating Holi at Home - Superior Celebrations Blog March 1, 2018 (5:20 pm)
    […] you enjoy baking, one recipe to try out is Gujiya, an Indian sweet pastry. This dish is both fried and baked, and has a creamy filling of ricotta and […]
  • 27 Delicious Indian Dessert Recipes to Celebrate Holi August 5, 2017 (5:10 am)
    […] Best Gujiya Recipe (Indian Sweet Empanadas – Fried and Baked) – Crispy and filled with nuts, ricotta and cardamom.  […]
  • Sandhya Ramakrishnan March 11, 2017 (3:32 pm)
    Molly, the gujiyas are perfect and I love the mawa filling in it. Ricotta cheese is a blessing when it comes to making mawa. It is so simple to make at home and they are so much fresher than the store bought ones. Thanks for the detailed recipe.
  • Hanady @ Recipe Nomad March 11, 2017 (3:11 am)
    These look absolutely delicious! I had an Indian neighbor who made the best Indian desserts! Now that she's moved away I'll have to make these and send her a pic! She'll be so proud of me!
  • Heather March 11, 2017 (2:15 am)
    What a gorgeous dish!! I didn't know these were so easy to make.. you're detailed pics are awesome, by the way!! The combination of almond and coconut is guaranteed to be amazing!
  • Agness of Run Agness Run March 10, 2017 (7:07 pm)
    The empanadas always bring me memories of Spain, Molly! Great recipe, worth giving it a try!
  • Kylee from Kylee Cooks March 9, 2017 (6:19 pm)
    Dishes like this make me wish I celebrated Holi!
  • Olivia @ Olivia's Cuisine March 9, 2017 (1:46 am)
    I absolutely adore empanadas, but I've never tried the Indian version. I've tried samosas, but they were nothing like this. I need to make these soon, because I'm definitely intrigued! :)
  • Amanda March 8, 2017 (8:46 pm)
    I've not had much Indian food. I do understand empanadas, though. These sound absolutely delicious. I love the tutorial. It makes it seem so less overwhelming than just reading it. Cardamom is one of my favorite spices to use in desserts. :)
  • Adriana Lopez Martn March 8, 2017 (3:49 am)
    I am an Indian cuisine lover. I enjoy everything so I am sure this fried empanadas are right up my alley. Wish I had some now.
    • Molly Kumar March 8, 2017 (6:02 am)
      Thanks Adriana and hope you try them soon :)
  • Jennifer A Stewart March 8, 2017 (12:26 am)
    Amazing! What a gorgeous holiday celebration! I would love to spend a year in India and experience all of these festivals and holidays. So many beautiful colors, lights, the amazing things to wear, and all these treats!! What a great tutorial Molly!
    • Molly Kumar March 8, 2017 (6:49 am)
      Thanks Jennifer! Yeh, you should visit India during celebrations or festival time, its just so bright, colorful and filled with the finest of food n clothes :)
  • Christine - Jar Of Lemons March 8, 2017 (12:24 am)
    Oh wow, these sound amazing! I love empanadas, so I can only imagine how delicious these would be!
  • Noel Lizotte March 8, 2017 (12:06 am)
    Something that looks this great and yet is so simple to make ... who would have thought! I always saw these little treats and was afraid to try making them because I thought they would be complicated. Thanks for sharing your recipe!
  • Stephanie@ApplesforCJ March 7, 2017 (7:14 pm)
    These sound so good and I'm glad you have the baking option. The step by step pictures help out a lot as while. When I read the ricotta filling in these I was sold..I bet these are so Yummy :)
  • Julie | Bunsen Burner Bakery March 7, 2017 (6:13 pm)
    These sound so good, and I love that you took a typically fried food and baked them instead. Even better that your parents prefer your version!
  • Marisa Franca @ All Our Way March 7, 2017 (4:13 pm)
    I'd like to have several of those right now with my tea. YUM! I've had empanadas but more with the Mexican flavor. I'd love to make these. I'm sure my kids and grandkids would gobble them up in a second. Thank you for your recipe.
  • Sharon Chen March 7, 2017 (1:18 pm)
    These look perfectly shaped and yummy! I want to make them on my own :)
  • Veena Azmanov March 7, 2017 (5:15 am)
    I have not eaten Gujiya in ages or made Khoya in forever. This brings back memories of fine Indian food for me. I love that you can fry or bake them. Your recipe sounds so delicious Molly. On my list of 'must try'
  • Kathy McDaniel March 7, 2017 (1:52 am)
    I never had this sweet empanadas. They sound delicious and I love the detailed instructions and tips! Definitely a recipe I would love to try soon.
  • Pam March 6, 2017 (10:33 pm)
    This sounds so good! I love that there is a baked version for people who need to eat healthier. Yum.
  • Byron Thomas March 6, 2017 (4:08 pm)
    Every time I see a new post on your blog, I'm reminded that there's so many foods in the world that I haven't tried. Sadly, most of them are right in my back yard. I've got to get on the wagon and get out there more. :) Can't wait to try these, Molly!
  • Tina Dawson | Love is in my Tummy March 6, 2017 (2:15 pm)
    The last time I ate this, was probably a decade ago! Brings back so many memories... I must make this at home... love the pictures!

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