Holi recipe: Chocolate with gulkand; 3 Delicious Gujiyas You Must Try

Holi is incomplete without its traditional sweet delicacies from gujiya, malpua to rasmalai. Speaking of gujiya, the fried dumplings with khoya and dried fruit filling are prepared in many parts of the country to mark the Holi festivities. Ghughra in Gujarat, Karanji in Maharashtra, Somas in Tamil Nadu, Garijalu in Telangana, Kajjikayalu in Andhra Pradesh and, Karjikayi or Karigadubu in Karnataka, the many names and avatars of gujiyas are proof of its popularity across India. (Also read: Recipe: Why wait for Diwali when you can have Kesari Gujiya on Dussehra itself)

There are endless variations of gujias and even a slight adjustment in its filling can bring out a distinct taste. In his latest YouTube video, Masterchef Pankaj Bhadouria tells us how to make three types of gujiya – chocolate gujiya, gulkand gujiya and kesar gujiya.

Chocolate, Gulkand, Kesar Gujiya

Recipe by MasterChef Pankaj Bhadouria


Cardamom powder

White pepper powder


Granulated sugar

Mix of dried fruits


Cinnamon powder

Multi-colored saunf or fennel seeds




Dark chocolate



All purpose flour



(For all gujiyas)

* Take out 2 cups of maida in a mixing bowl and add 4 tablespoons of desi ghee to it. Mix properly. Scoop out 1/3 of this chocolate gujiya mix and keep it in a separate bowl.

* Add water to prepare the dough and let stand for 20 minutes.

(For the chocolate gujiya)

* Add 1 tablespoon of cocoa powder to the mixture and add a little water and knead. Let stand 20 minutes.


(For all gujiyas)

* Heat a wok and roast 2 cups of khoya. Keep stirring until it turns light pink and its moisture dries out. After cooling, add sugar according to your taste.

* Divide the khoya into three parts – separate for kesari, gulkand and chocolate gujiya.

(For saffron kesar or gujiya)

* Mix the powdered sugar, chironji and kishmish, as well as a spoonful of soaked saffron.

(For the chocolate gujiya)

* Add grated chocolate, dried fruits like almonds, cashews, pistachios and walnuts to khoya and mix well.

(For gulk and gujiya)

* Add 1/2 cup of gulkand to 1/2 cup of khoya and a quarter cup of desiccated coconut, chironji, kishmish, sweet save and nariyal lachcha.


* Knead your dough one last time to make it smooth.

* Divide the dough into small balls. Roll these balls into a size that suits the gujiya maker.

* Take a quarter cup of maida or all-purpose flour in a bowl and add some water to make a porridge to seal the gujias.

* Fill different kinds of stuffing to make chocolate, kesar and gulkand gujia.

* Fry the gujias in medium hot oil.

Store it and enjoy it during Holi.

Comments are closed.