Thandai Gujiya | Ghujiya | Thandai hand pies| How to make thandai gujiya | Recipe of Holi Gujhiya
Thandai Gujiya | Ghujiya | Thandai handpies is a popular sweet delicacy, which is a must for all important Hindu festivals.
Gujiya, the traditional Holi sweet, is prepared mostly in North Indian households all over India.
Holi & Gujiya/ghujiya
Holi is just a hop, skip and a jump away! And, like with most of our festivals, Holi also has traditional dishes associated with it. Gujiya is most preferred during Holi festival.
Why Thandai Flavour?
As Holi is associated with the traditional drink, Thandai; I decided to flavour my Gujiya with readymade thandai masala powder, along with other regular ingredients used to make Gujiya/gujhiya.
What better way to start the celebrations than make delicious gujiyas at home for Holi?
Here’s how to prepare this delicious thandai flavoured Gujiya using step by step recipe given below.
Wishing everyone a very happy and safe Holi! Happy Holi!!
You can check out more recipes for Holi here :
Karachi halwa
Easy Kalakand
Preparation time : 15 minutes
Cook time : 20 minutes
Serves : 14-15 Gujiya [depends on size of the mold]
Ingredients :
All purpose flour/Maida 1 cup
Dry roasted Rava/semolina 2 Tbsp
Ghee/ Clarified butter 2 tbsp
Salt a pinch
Cold Water 1/3 cup
For the Filling :
Khoya/ Mawa 1 cup
Powdered Sugar 1/2 cup
Dessicated coconut 1/2 cup
Readymade Thandai Powder 2 tbsp
cashews 10
Almonds 10
Raisins handful washed and soaked in water
Ghee/Oil for deep frying
Gujiya mold
Method to make the dough for cover :
Sift all purpose flour & salt in a mixing bowl. Add roasted semolina/rava/sooji. Add molten ghee, and make a crumbly dough.
Make a well in the centre of the dough, add cold water as required and make a soft dough.
Once done, wrap in damp cloth or put the dough in a ziplock and set aside.
To make gujiya/gujhiya filling :
Start with dry roasting the Dryfruits. Take out and keep aside. Pulse it for few seconds to get the coarse powder of the nuts.
Next dry roast dessicated coconut and remove in a bowl. Keep aside to cool.
Now add khoya in a pan, cook it on medium flame for 7 to 8 minutes, till the water content evaporates.
Once khoya/mawa come to room temperature add powder of nuts, roasted coconut, powdered sugar. Next add thandai powder. Mix well.
khoya/mawa filling is ready to stuff.
To make Gujiya/ghujiya
Divide the dough into equal lemon size portions. Take one portion and roll it up to 4-5″ circle, like small chapati.
Lay the piece of dough over gujiya mold, fill 2-3 tsp gujiya filling in one side of the mold. Close the lid of mold.
Apply some pressure over mold and remove the excess dough hanging from sides.
Mix the excess part of dough with the rest of the dough to make more number of gujiyas out of it.
Repeat the same procedure to make more gujiya. Keep the ready gujiyas under the damp cloth.
Do not overfill the mixture inside gujiya, or it will open up while frying.
Make sure to keep the dough that you are not working with, under a wet towel.
Deep fry on medium to low flame until the top of ghujiya becomes light golden brown in colour.Transfer them on a paper towel to drain excess oil.
Remove, cool and set aside. Store the gujiya in an airtight container.
They stay fresh for a week when refrigerated. Mawa gujiyas are ready to serve on festivals like Holi and Diwali.
Regards ❤️
Happy cooking.
Lata
- :
- All purpose flour/Maida 1 cup
- Dry roasted Rava/semolina 2 Tbsp
- Ghee/ Clarified butter 2 tbsp
- Salt a pinch
- Cold Water ⅓ cup
- For the Filling :
- Khoya/ Mawa 1 cup
- Powdered Sugar ½ cup
- Dessicated coconut ½ cup
- Readymade Thandai Powder 2 tbsp
- cashews 10
- Almonds 10
- Raisins handful washed and soaked in water
- Oil for deep frying
- Gujiya mold
- Sift all purpose flour & salt in a mixing bowl. Add roasted semolina/rava/sooji. Add molten ghee, and make a crumbly dough.
- Make a well in the centre of the dough, add cold water as required and make a soft dough.
- Once its done, wrap in damp cloth and set aside.
- To make gujiya/gujhiya filling :
- Start with dry roasting the Dryfruits. Take out and keep aside. Pulse it for few seconds to get the coarse powder of the nuts.
- Next dry roast dessicated coconut and remove in a bowl. Keep aside to cool.
- Now add khoya in a pan, cook it on medium flame for 7 to 8 minutes, till the water content evaporates.
- Once khoya/mawa comes to room temperature add powder of nuts, sugar. Next add thandai powder. Mix well.
- khoya/mawa filling is ready to stuff.
- To make Gujiya/ghujiya :
- Divide the dough into equal lemon size portions. Take one portion and roll it up to 4-5″ circle, like small chapati.
- Lay the piece of dough over gujiya mold, fill 2-3 Tsp gujiya stuffing on one side of the mold. Close the lid of mold and apply some pressure and remove the excess dough hanging from sides.
- Mix the excess part of dough with the rest of the dough to make more gujiya out of it.
- Repeat the same procedure to make more number of gujiya. Keep ready gujiyas under the damp cloth.
- Do not overfill it with stufffing or it will open up while frying.
- Keep the dough under a wet cloth that you are not working with.
- Deep fry on medium to low flame until the top of ghujiya becomes light golden brown in colour.Transfer them on tissue paper to drain excess oil.
- Remove, cool and set aside.
- Store the gujiya in an airtight container.
- They stay fresh for a week when refrigerated. Mawa gujiyas are ready to serve on festivals like Holi and Diwali.
Pin it :
This post is part of event #holikerang by DESI BLOGGERS CONNECT facebook group. You can check out delicious HOLI recipes by other members below.
Moong Dal Laddu
Methi Mathri
Kesar Phirni
Homemade Thandai
Gujiya
Moong dal dahi bhallas
Mawa kachoris
Thandai and dry fruits barfi
Rose lassi
Papaya halwa
Thandai chia pudding
Instant malpua
Thandai powder
Pingback: MOONG DAL DAHI BHALLAS (North Indian Style) - Curry and Vanilla
Pingback: Rose Lassi (Flavoured yogurt drink recipe) - Flavours Treat
Pingback: Thandai Recipe | Homemade Thandai | How to make Thandai - Spoons Of Flavor
Pingback: Thandai Chia Pudding – Mayuri's Jikoni
Pingback: Papaya Halwa | how to make papaya halwa
Super tempting gujiyas.. love it. Looks so so inviting. Perfect with festival. Nicely elaborated recipe. Love each details you shared. Amazing share dear
Thank you Ruchi.
Such tempting gujiyas. We normally associate gujiyas with Diwali. What a wonderful idea to add thandai powder. Coming Diwali have to try out this filling. Also love the idea of adding a bit of rava to the dough which I normally don’t. Happy Holi to you and your family.
Thank you Mayuri and wish you the same.
These look so yummy and gujiyas are by the best sweet to indulge during a festival season. Lovely share.
Thank you Jayashree.
I’m totally loving the idea of Incorporating thandai flavours in regular ghujiya. These delicacies are so irresistible and delicious. You have beautifully captured the image.
Thank you Geetha. True that what better than thandai in Holi.
Love love Gujiya, but never tried with thandai masala in it. I bet it tastes amazing, so much holi flavour in every bite.
True that Jagruti. We all loved flavour of thandai in ghujiya.
Thank you.
These are so yummy! The addition of thandai powder in the stuffing just take these to the next level.I am just imagining the taste… Aha… Next time I will try this for sure. Thank you dear for such a lovely recipe and an advance HAPPY HOLI to you and your family.
Thank you Geetanjali. It was loved by my family.
Happy Holi to you too.
I just love the way you have infused thandai flavour to these gujiyas… This Holi nothing can beat this thandai flavour gujiyas
Thank you Amrita. I love thandai.
Your pictures are making me drool, wish I could just grab one right now
Thank you Again.
Gujiya is a classic Holi sweet and nothing can beat it. Infusing then with thandai masala is such a nice and innovative idea.
Thank you Sapna.
Gujjiyas and Holi are synonyms for us, Holi is just incomplete without gujjiyas. !! Your’s have come out so nice..with Thandai flavour added in filling these must be tasting awesome. Nice capture!!
Thank you Swati. True I can’t imagine Holi without Gujhiyaya. That’s a family tradition since years.
Oh my!!! These look so gorgeous, my mouth is watering! Fab flavor and of course your display is amazing!
Thank you Vanitha. I am glad that you liked it.
Delicious gujiyas dear! The filling looks totally yumm! Perfect for the celebrations ❤️
Thank you Priya.
Simply love the way you presented the dish. Thandai in Gujiya looks so tempting and innovative.Happy Holi dear.
Thank you Pavani. Happy Holi to you too.
Pingback: Moong Dal Ladoo - Jagruti's Cooking Odyssey
Pingback: 21 Best Holi Special Recipes | Easy Holi Recipes - Yummy Tales Of Tummy
Pingback: Maharashtrian Karanji Recipe | Coconut Gujiya - Yummy Tales Of Tummy