Pistachios Gujiya

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Learn how to make Gujiya, a fabulous mithai(sweetmeat) popular during Holi and Diwali. This is a nutty version, made of maida and filled with cashewnuts and pistachios.

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • For filling
  • 100 g - pistachios
  • 50 g - cashew
  • 50 g - castor sugar, powdered
  • A few drops - green food colour
  • For puris:
  • 300 g - maida
  • Dash of salt
  • 4 tbsp - warm ghee
  • For frying
  • 300 ml - ghee or oil

How to Make Pistachios Gujiya

  • Soak pistachios and cashew nuts separately overnight.
  • Peal the skin of pistachios in the morning. Towel dry the nuts and grind them to smooth paste.
  • Now add sugar and food colour and mix uniformly. Use ghee or oil and make desired size balls and refrigerate it.
  • Now to make dough. Mix salt with dry flour and add ghee, mix uniformly. Using required water and make soft dough.
  • Knead the dough for about 20 to 30 minutes and they will help to bring crispiness after frying.
  • For puris, roll the dough just enough to place the filling and cover it perfectly.
  • Now very carefully roll the stuffed balls. Make sure not to add too much of pressure as the filling will squeeze out.
  • Dust dry flour while rolling. Then fry then in hot ghee or oil.
  • For gujiyas roll the dough into thin puri, place the stuffing and fold the puri in to semi-circle, press the corners and gently fold the corners to get a beautiful design. Deep fry.
  • Recipe Courtesy: A Pinch Of Love