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Homemade Gujiya — Dry-Fruit Desi Ghee Gujiya

(3 reviews)

Crisp, golden gujiya fried in bilona desi ghee, each one filled with khoya, dry fruits and coconut, sweetened with desi khand — not refined sugar. Eight pieces, made fresh in our kitchen.

Bite through the flaky shell and it gives way to a warm, grainy filling — roasted khoya, cardamom, chopped almond, cashew and coconut, just-sweet from desi khand. The crust carries the golden marks of real ghee, not the flat uniform shine of a factory sweet. Rich without being sticky, festive without the sugar rush.

Dry-fruit + khoya filling · Bilona A2 desi ghee · Desi khand, no refined sugar · No artificial preservatives · 1857 family recipe · Made fresh to order · Steel box, clear lid · Delhi NCR delivery

Don't leave the kitchen empty-handed.

A 30 g sample from this month's batch is included with orders above ₹699 — from the same batch as your order, tucked in before we pack.

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₹ 699.00 ₹ 699.00
₹ 699.00
(Tax included)
₹ 699.00 / Units
Weight: 350g
✅ FSSAI Licensed 🐄 Bilona A2 Desi Ghee 🟤 Desi-Khand · No Refined Sugar 🏺 No Artificial Preservatives 🔒 Secure Checkout

— CORE FEATURES

Dry-fruit and khoya filling in Maatru Rasah dry-fruit desi ghee gujiya

Dry-fruit + khoya filling — generous, not skimped

Gujiya fried in bilona A2 desi ghee by Maatru Rasah

Fried in bilona A2 ghee — fresh ghee, never dalda

Desi khand sweetened gujiya, no refined sugar — Maatru Rasah

Desi khand, no refined sugar — gently sweet

1857 Prayagraj family recipe gujiya, hand-shaped by Uma Agarwal — Maatru Rasah

1857 Prayagraj recipe — hand-shaped by Uma

Gujiya is a festival sweet — Holi, Hariyali Teej and Diwali are when the kitchen runs hottest. We fry fresh to order in small batches, so what reaches you is days old, not weeks. For festivals, order 7–10 days ahead so we can roll a fresh batch for you.

Box arrives damaged? Send a photo of the box and outer packaging within 24 hours and we'll make it right. Because it's a fresh, perishable fried sweet made to order, opened boxes can't be returned.

📦 Packaging note

Your gujiya travel in a sturdy stainless-steel box with a clear, see-through lid, so the delicate shells arrive whole rather than crushed in transit. That steel box costs us more than ordinary packing — it's part of why this gujiya is priced the way it is.

OUR STORY BEHIND THIS SWEET

Gujiya, in our family, means a festival has arrived.

Long before the colours come out for Holi, the kitchen at home would already smell of ghee and roasting khoya — trays of gujiya being shaped, sealed with a twist of the fingers, and fried till golden. It was never a year-round sweet; it was the one that marked the day. My mother learnt it the way her elders made it in Prayagraj, and the recipe hasn't changed since 1857: real ghee, a proper dry-fruit and khoya filling, desi khand instead of sugar, every piece folded by hand.

We started making it for people beyond the family because every Holi, friends in Delhi NCR would ask the same thing — where do we get gujiya that tastes like it's from someone's home, not a sweet-shop tray? This is that gujiya.

DR. (CS) PUJA SHREE AGARWAL · FOUNDER

WHAT IT IS

What is gujiya?

Gujiya is a classic North Indian festival sweet — a crisp, half-moon pastry of refined flour and semolina, filled with khoya (mava), dry fruits and coconut, then fried and sweetened. Ours is filled generously and fried in bilona A2 desi ghee, sweetened with desi khand rather than refined sugar, with no artificial preservatives. It follows the 1857 Agarwal family recipe from Prayagraj and is made fresh in our kitchen, mainly around Holi, Hariyali Teej and Diwali.

It's also spelt and searched as gujia, gujhia, gujhiya, and known as mawa gujiya or dry-fruit gujiya.

— WHY IT’S DIFFERENT

Why our gujiya is different

Bilona A2 desi ghee used for frying homemade dry fruit gujiya

Fried in desi ghee, not dalda

Every batch is fried in bilona A2 desi ghee. Many shop gujiya are fried in dalda or refined oil to cut cost; we don't. The ghee is what gives the shell its golden marks and its aroma.

Dry fruit and khoya filling prepared for homemade gujiya

A real dry-fruit + khoya filling

Almonds, cashews, raisins, chironji and coconut folded into our own khoya — a full filling, not a thin smear of sweetened mava. You taste the nuts in every bite.

Slow roasted khoya and dry fruit filling for traditional gujiya

The filling is roasted, so it's brown — and keeps

We slow-roast (bhuno) the mava-and-dry-fruit filling before it's sealed in. That roasting is why our filling turns a deep, nutty brown instead of the pale white of a raw-mava filling, and it's part of what lets the gujiya keep without any preservative. The brown is the method, not a defect.

Desi khand used instead of refined sugar in dry fruit gujiya

Desi khand, and balanced — not chashni-soaked

The sweetness comes from desi khand (unrefined sugar), kept measured so the dry fruits and khoya lead. There's no refined white sugar and no chashni (sugar-syrup) soak, so it stays a dry gujiya with a gentle, balanced sweetness — not the intense, syrup-sweet mouthful of a typical shop tray. It's a matter of taste and restraint.

Freshly fried homemade gujiya prepared without preservatives

Fried fresh, no preservatives.

We fry to order in small batches, so it reaches you fresh — not a months-old tray kept shelf-stable with additives. That's why the shelf life is short and honest.

bilona A2 desi ghee, sourced from Anupshahr (Bulandshahr district),

THE GHEE WE ROAST IT IN

The ghee we fry it in

What a gujiya tastes like is decided by the fat it's fried in — so we don't compromise on it.

We use bilona A2 desi ghee, sourced from Anupshahr (Bulandshahr district), made the slow bilona way: milk set into curd, churned to butter, then simmered over a low flame, from indigenous Sahiwal, Hariana and Gir cows. Every batch is fried in fresh ghee — not dalda, not refined oil. It costs us far more than the alternatives, and it's the single biggest reason this gujiya tastes the way it does.

— WHAT’S INSIDE

What's in the box

THE FILLING

  • Khoya (mava) — made fresh in our kitchen, then slow-roasted (bhuna)
  • Almonds (badam) 
  • Cashews (kaju) 
  • Raisins (kishmish) 
  • Chironji 
  • Dry coconut (nariyal)
  • Green cardamom (choti elaichi)
  • Desi khand (unrefined sugar) — measured, no chashni soak

THE SHELL

  • Refined flour (maida) with a little atta (whole wheat) — for a shell that's flaky but holds
  • Fried in bilona A2 desi ghee (see →)

🥟 Eight pieces per box · 350 g.

WHAT’S NOT IN THIS JAR                         

✕ Refined white sugar · ✕ Artificial preservatives · ✕ Artificial colour or flavour · ✕ Dalda / hydrogenated oil · ✕ Milk powder · ✕ Additives or stabilisers

Why desi khand, and no chashni?

Desi khand sweetens cleanly and we keep it measured, so the khoya and dry fruits stay in front. We don't soak the gujiya in chashni (sugar syrup) — it stays a dry gujiya with a balanced, gentle sweetness rather than an intense sugar hit.

Why is the filling brown?

Because we slow-roast (bhuno) the mava-and-dry-fruit filling before sealing it in. Shop gujiya often skip this, which is why their filling stays pale white; ours goes deep, nutty brown — and the roasting also helps it keep without preservatives.

Why maida with a little atta?

A gujiya shell needs refined flour for its flaky crunch, but we work in a little atta (whole wheat) so it holds together and isn't purely maida.

Homemade dry-fruit desi ghee gujiya by Maatru Rasah — khoya, dry fruits, desi khand

PROVENANCE

Where this recipe comes from

The Agarwal family kitchen in Prayagraj has made gujiya for its festivals since 1857, the recipe handed down the generations to my mother. It was the Holi sweet of the house — fried fresh, never bought in. We founded Maatru Rasah in 2013 to take recipes like this past the family table, and every gujiya is still hand-shaped and fried in our kitchen by Uma Agarwal, in the same proportions she learnt at home.

→ Read the full kitchen story

— HOW WE MAKE IT

How we make Gujiya


1

Knead the shell dough

Flour (maida with a little atta) is sieved, ghee rubbed in by hand until it turns crumbly (moin), then bound into a firm dough with water. It rests under a damp cloth before rolling.


2

Thicken milk into khoya

At home, we simmer milk down slowly until it reduces into khoya, no milk powder, no shortcuts. This is the base every filling starts from.


3

Build the filling

Once the khoya cools, we mix in dry fruits and desi khand, then stir in two spoons of sooji, roasted first for a nutty edge. This becomes the gujiya filling.


4

Roll the shell

Small loi are pinched off the rested dough, then rolled into thin, even rounds, ready to be filled by hand, one after another.


5

Fill and shape

Each round is packed with filling, pressed into a mould and sealed shut, giving every gujiya its familiar half-moon shape and crimped edge.

6

Fry in desi ghee

The shaped gujiya go straight into hot bilona A2 desi ghee and fry until golden-brown and crisp — never re-used oil, never dalda.

Small Batch

Hand-rolled to order


Our Legacy

A Prayagraj recipe since 1857

— HOW TO USE

How to enjoy it — and when to gift it

EVERYDAY

  • With chai — the classic pairing.
  • Slightly warmed for 10–15 seconds to bring out the ghee aroma.


A box of gujiya says something a bought sweet can't: that someone made it for you.

To gift (where a jar of sithora really lands)



Holi, Hariyali Teej and Diwali hampers — the festival sweet, made fresh.

A box for family and neighbours over the festive season.

Office and corporate festival gifting across Delhi NCR

— STORAGE

Storage & freshness

SHELF-LIFE

10 days from packing (no artificial preservatives — a fresh fried sweet)

STORE

Cool, dry place, away from direct sunlight; airtight after opening

REFRIGERATION

Not needed; it can dull the crisp shell.

BEST WITHIN

7 days in humid weather

— DELIVERY

Delhi NCR delivery (local)

We're a Delhi-NCR kitchen and deliver fresh across Delhi, Gurgaon, Noida, Greater Noida, Ghaziabad and Faridabad — that's where a fresh fried gujiya arrives at its best, with minimal transit. Each order is fried fresh and dispatched quickly, packed in a steel box to keep the shells whole. We take orders from outside NCR too; just note it's a fresh sweet, best enjoyed soon after delivery.

Specifications

ProductGujiya — dry-fruit desi ghee gujiya (gujia / mawa gujiya)
CategoryTraditional Sweets
Net weight350 g (≈8 pieces), SKU GUJ350G, ₹699
ContainerStainless-steel box with a clear (transparent) lid — protects the shells in transit
FillingKhoya (mava) made in-house & slow-roasted (bhuna, so it's brown and keeps), almonds, cashews, raisins, chironji, dry coconut, green cardamom, desi khand
ShellRefined flour (maida) with a little atta (whole wheat)
SweetnessBalanced, no chashni (sugar-syrup) soak — a dry gujiya
Fried inBilona A2 desi ghee, sourced from Anupshahr (Bulandshahr district) — fresh ghee, never dalda or re-used oil
SweetenerDesi khand (unrefined sugar) — no refined white sugar
PreservationNone artificial — fried fresh to order
Shelf life10 days from packing
StorageCool, dry place; airtight after opening; no refrigeration
DietVegetarian · contains dairy (ghee, khoya), tree nuts, coconut, gluten (wheat)
Hand-shaped byUma Agarwal, in our kitchen
Recipe origin1857, Prayagraj (Agarwal family kitchen)
CountryIndia
ProductionMade fresh to order, by hand (mainly festival season)
FSSAI12723052000504
DeliveryDelhi NCR (fresh, local) · orders taken from elsewhere too · dispatched quickly

Questions, answered

It's hand-shaped and fried fresh in our kitchen in bilona A2 desi ghee, filled generously with khoya and dry fruits, and sweetened with desi khand instead of refined sugar — with no artificial preservatives. It follows one 1857 Prayagraj family recipe.

Bilona A2 desi ghee, sourced from Anupshahr (Bulandshahr district), made the slow bilona way from indigenous Sahiwal, Hariana and Gir cow milk. Fresh ghee for every batch — never dalda or re-used oil.

No. It's sweetened with desi khand (unrefined sugar), kept measured so the khoya and dry fruits lead.

About 10 days from packing, stored cool and dry. There are no artificial preservatives, so it's a fresh sweet, not a months-long one.

Yes — Delhi, Gurgaon, Noida, Greater Noida, Ghaziabad and Faridabad, where it arrives freshest. We take orders from outside NCR too; it's a fresh fried sweet, so enjoy it soon after delivery.

Yes — gujiya is the festival sweet. Order 7–10 days ahead during festivals so we can fry a fresh batch; gift packaging is available, add a note at checkout.

Bilona A2 desi ghee, a generous dry-fruit-and-khoya filling, desi khand instead of cheap sugar, fresh frying in small batches, and a steel box that protects the shells — it isn't priced to compete with factory gujiya.

The brown comes from slow-roasting (bhuno) our own mava-and-dry-fruit filling before sealing it in — shop gujiya often skip this, so their filling stays pale white. And we don't soak it in chashni (sugar syrup), so it's a dry gujiya with a balanced, gentle sweetness rather than an intense sugar hit. It's a taste choice.

Refined flour (maida) with a little atta (whole wheat) worked in — maida keeps it flaky, the atta helps it hold.

Vegetarian. It contains dairy (ghee, khoya), tree nuts, coconut and gluten (wheat). No onion or garlic.

The gujiya that tastes like it came from someone's home

Order fresh — 350 g (8 pieces), hand-shaped and fried in our kitchen, delivered across Delhi NCR. 

Order Gujiya