Holi 2026: Do you know why Gujiya is made on Holi? Where did this custom start?

Holi 2026: As Holi approaches, the aroma of khoya, dry fruits and gujiyas fried in ghee starts spreading in homes across North India. Gujiya is not just a sweet, but is also considered a symbol of cultural harmony and tradition. Historians have different opinions about its origin, but generally its roots are believed to be between the 13th to 17th century.

Sweets like Gujiya are mentioned in history in the 13th century, although they were not fried at that time. Wheat flour balls were filled with jaggery and honey and dried in the sun. This simple sweet was made during spring harvest festivals, which later became associated with the tradition of Holi.

Some food historians believe that this dessert may have been influenced by Middle Eastern desserts such as baklava. The idea of ​​dry fruits and sweet fillings may have reached India through trade routes. While one opinion connects it to the sweet form of samosa, whose origin is also believed to be from West Asia.

On the other hand, many scholars consider it completely Indian. In old Sanskrit texts, there is mention of a sweet named Karanika, which was filled with honey and dry fruits. This is considered to be the early form of modern Gujiya.

During the Mughal period, especially in the 16th-17th century, the form of Gujiya changed a lot. During this period, filling of khoya, sugar and dry fruits became popular and the tradition of frying in ghee also became popular.

Its connection with Holi became stronger especially in North India. Bundelkhand region is considered to be the main center of the tradition of making Gujiya on Holi. Braj and Vrindavan have a deep connection with it. There has been a tradition of offering Gujiya and Chandrakala Prasad to Lord Shri Krishna in Radha Raman Temple for centuries. Since Holi is associated with the stories of Radha-Krishna, with time Gujiya became an integral part of this festival.