Spread the Wellness


Gluten Free Gujiya

Gluten-Free Gujiya (dumplings)

Gluten-free gujiya is an easy traditional sweet which is popular during festival time, especially on Holi and Diwali.
Prep Time 30 minutes
Cook Time 40 minutes
Course Dessert
Cuisine Indian
Servings 15 Pieces


For Pastry

  • 2 cup Rice Flour
  • 2 tbsp Almond Flour
  • 2 tbsp Ghee
  • 1 Pinch Himalayan salt
  • 1 Cup Lukewarm water for kneading
  • 1 tbsp Rice flour with 1 tbsp water for sealing

For Stuffing

  • ½ cup Dry fruits Almond, Cashew, Walnut, pecan
  • cup Desiccated coconut fresh/ dry
  • 1 tbsp Ghee / Coconut Oil
  • 3 tbsp Jaggery / Date Sugar
  • ½ tsp Cardamom powder
  • ½ tsp Poppy/sesame seeds Khuskhus

For Frying

  • 2 Cup Ghee / Coconut Oil preferably A2 Ghee


For Pastry

  • Take a large mixing bowl, and add all the pastry ingredients except the lukewarm water, mix it well.
  • Slowly add lukewarm water and make a smooth and soft dough by gently using your hand.
  • Cover the dough with a muslin cloth and keep it aside for 15-20 minutes.

For Stuffing

  • Roast the nuts in a pan with poppy seeds, then coarsely grind them.
  • Add desiccated coconut to the same pan and roast it over a slow flame for a few minutes.
  • Add ghee/coconut oil.
  • Transfer all the nuts and coconut to a large bowl
  • Add the cardamom and jaggery/date sugar/syrup and mix it well
  • Stuffing is ready, keep aside

Making The Gujiya

  • Scoop out a small walnut size dough, and roll it to form a small circle (about 3- inch diametre)
  • Place a spoonful of stuffing and place it on the side of the circle, cover it with the other half, and seal the edges by using the flour and water mix.
  • Crimp the edges using the back of a fork.
  • Make the rest of Gujiyas the same way.
  • Keep aside and cover it with a wet cloth.

Frying The Gujiyas

  • Heat the Ghee/ oil in a medium-size pan over medium-low flame.
  • Once the oil is hot, gently drop the filled gujiya and fry them for about 2-3 minutes, flipping in between until golden.
  • Fry all the gujiya in a similar manner.
  • Transfer them to a plate lined with a paper towel to drain excess oil
  • Once they cool down, you can store the gujiyas in an airtight container for two weeks.


  • You can also bake the gujiya in the preheated oven at 350 degrees F for 20 minutes.
  • You can also use mawa (khowa) or roasted bengal grams for the stuffing. 
  • Rice flour can be replaced by Sorghum (Jowar) flour.
Keyword Festival Sweet, Glutenfree, Gujiya, Popular Indian Sweet