Rajasthani Gujhiya: Follow the recipe provided earlier, featuring a delightful filling of khoya, sugar, and dry fruits.
Bengali Nolen Gurer Gujhiya: Replace the khoya with a mix of khoa (reduced milk) and Nolen Gur (date palm jaggery), giving it a distinct Bengali flavor.
Punjabi Pinni Gujhiya: Combine roasted wheat flour, ghee, dry fruits, and jaggery to create a Pinni-inspired gujhiya with a rich, nutty taste.
Goan Coconut Gujhiya: Use freshly grated coconut, jaggery, and a hint of cardamom for a Goan twist on this traditional sweet.
Maharashtrian Karanji: Make a Maharashtrian style gujhiya by filling it with a mixture of desiccated coconut, jaggery, and poppy seeds.
Gujarati Magas Gujhiya: Incorporate besan (gram flour), ghee, and a mix of nuts for a Gujarati touch to the classic gujhiya.
South Indian Coconut-Tamarind Gujhiya: Create a unique filling with a blend of grated coconut, tamarind paste, jaggery, and a tempering of mustard seeds and curry leaves.
Kashmiri Dry Fruit Gujhiya: Prepare a filling with a mix of chopped dry fruits, khoya, and a pinch of saffron for a Kashmiri-inspired gujhiya.