• Recipe Servings: 20
  • Cook Time:
The classic holi dessert with a twist of chocolate and hazelnut.


  • 1/2 kg refined flour
  • 125 gms desi ghee
  • 80-90 ml chilled water
  • For filling:
  • Calle Baut chocolate 300 gms
  • 80 gms caster sugar
  • 40 gms melted butter
  • 30 gms hazelnut paste
  • oil for frying


  1. Take flour and put 125 gms desi ghee in it and make dough.
  2. Mix Calle Baut chocolate, caster sugar, melted butter and hazelnut paste over double boiler.
  3. When the butter gets totally absorbed, take it off the heat and put it aside till it cools down to room temperature.
  4. Once this filling thickens, use this to stuff gujiya and style them with readily available moulds.
  5. Once all gujiyas are stuffed, put it in deep freezer for one hour before frying on moderate heat.
  6. Now they are ready to serve.


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