Rang-Birangi Gujiya

Colour your tongue and moods with the splash of these colourful Gujiyas, on the festive occasion of Holi.


Prep Time: 10 mins

Cook: 10 mins

Extra time: 10 mins, drying

Prepared time:  30 mins

Serves:  4


  • 2 tblsn of ghee
  • 1 cup of maida
  • A pinch of different food colors for multi-colour gujiyas (red and green)
  • 2 tblspn  of sugar
  • 2 tblspn of grated coconut
  • 1 tspn of sliced cashews
  • 1 tspn of chirongi
  • 1 tspn of sliced almonds
  • 1/4 tspn of cardamom powder
  • 8 to 10 kishmish (rasins)
  • Oil for frying

Preparation method

  1. You can use different food colors and can prepare separate dough for gujiyas.
  2. Take a bowl and blend in maida, ghee and food colour of your choice.
  3. Add some water and prepare dough.
  4. Take another bowl and muddle up the remaining ingredients to prepare the gujiya filling.
  5. Now roll on puris of about 4 inch wider.
  6. Insert 1 tblspn of mixture in the core of the puris for filling.
  7. Touch lightly with water on the boundaries of the puris and fold it over in halfs, like in “D” shape.
  8. Now let it dry for around 10 mins.
  9. And start deep frying, once they are dry on medium temperature.
  10. Take out when the gujiyas turn light golden.


For separate color of bhujiyas, prepare separate doughs and then do the filling and frying.