Vegan Gujiya – A Guilt-Free, Festive Delight for Holi

Holi celebrations are incomplete without crispy, golden gujiyas — the quintessential festive treat! Traditionally, gujiyas are stuffed with khoa (mawa), lending them a rich and creamy texture. But what if we told you that you could enjoy an even more delicious, lighter, and healthier version — without dairy?

Our vegan gujiya brings together all the indulgence of the classic recipe while being easier to digest, more nutritious, and planet-friendly. Let’s explore why this dairy-free twist might just become your new favorite!

Why Choose Vegan Gujiya Over Traditional Khoa Gujiya?

🌿 1. Lighter & Easier to Digest

Traditional khoa gujiyas can feel heavy on the stomach. This vegan version uses a cashew and poppy seed paste, offering a creamy texture without the heaviness of dairy.

🌱 2. Dairy-Free & Allergy-Friendly

Perfect for those who are lactose intolerant or have dairy sensitivities, so no one has to miss out on festive treats!

🥜 3. Nutrient-Packed & Protein-Rich

Instead of khoa, this stuffing features cashews, poppy seeds, almonds, melon seeds, and pistachios — loaded with healthy fats, protein, and essential vitamins, making it a more nourishing choice.

🏡 4. Longer Shelf Life

Dairy-based sweets spoil quickly, but nut-based gujiyas stay fresh longer, making them perfect for gifting or preparing in advance.

🌍 5. Ethical & Sustainable Choice

Dairy production has environmental concerns. By choosing a plant-based alternative, you’re celebrating cruelty-free Holi with a smaller carbon footprint and a more compassionate approach. 

Now, let’s dive into this amazing recipe by Vegan Chef Kiwi and bring these delicious, crispy, plant-based gujiyas to life!

Vegan Gujiya Recipe

🌾 For the Dough:

• 1 cup maida (all-purpose flour)

• 1 pinch salt

• 2 tbsp coconut oil (or any neutral plant-based oil)

• Warm water (to knead)

Steps:

1. Mix flour, salt, and oil in a bowl.

2. Knead into a soft dough using warm water.

3. Cover with a damp cloth and let it rest for 30 minutes.

🥥 For the Filling:

• ½ cup cashews (soaked for 4–8 hours)

• 2 tbsp poppy seeds (soaked for 4–8 hours)

• 1–2 tbsp coconut oil (for roasting)

• ⅓ cup sugar (or powdered sugar)

• Roasted & sliced dry fruits (almonds, melon seeds, pistachios)

• ½ tsp cardamom powder

• 1 pinch saffron (kesar)

Steps:

1. Blend soaked cashews and poppy seeds into a thick paste.

2. In a small pan, heat coconut oil and roast the paste until golden.

3. Add sugar and cook until it dissolves, or mix in powdered sugar after turning off the heat.

4. Stir in roasted dry fruits, cardamom powder, and saffron for a fragrant, rich filling.

🥟 Assembling & Frying:

1. Roll out small circles of dough.

2. Add a spoonful of filling, then fold and seal the edges using water or a fork.

3. Heat oil in a heavy-bottomed kadai and fry gujiyas on medium heat until golden brown.

4. Drain on a paper towel and let them cool before serving.

🌾🚫 To make it gluten-free you can swap wheat flour with rice flour. 

💪💚 To make it healthier you can:

• Bake instead of frying (try 400° F with 10 mins on each side for a total of 20 mins, and let us know how it turns out).

• Use unrefined sugar (like coconut, date) vs regular sugar.

• Replace all-purpose flour (maida) with whole-wheat/brown rice flour.

💛 A Healthier, Festive Indulgence 💛

With a crispy shell and a creamy, nutty filling, these vegan gujiyas bring the best of tradition and modern health-conscious choices. Whether you're making them for your family or gifting them to loved ones, they’re a perfect balance of taste, texture, and nutrition.

This Holi, let’s indulge guilt-free! 🌸✨ Tag us when you try this recipe!