Thandai Gujiya/ Ghujiya/ Thandai handpies
Prep time
Cook time
Total time
Gujiya/ghujiya/handpie is a popular sweet delicacy, which is an essential dish for festivals like Holi, Diwali and Teej.
Recipe type: Festival Sweets
Cuisine: Indian
Serves: 14
  • :
  • 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
  1. Sift all purpose flour & salt in a mixing bowl. Add roasted semolina/rava/sooji. Add molten ghee, and make a crumbly dough.
  2. Make a well in the centre of the dough, add cold water as required and make a soft dough.
  3. Once its done, wrap in damp cloth and set aside.
  4. To make gujiya/gujhiya filling :
  5. Start with dry roasting the Dryfruits. Take out and keep aside. Pulse it for few seconds to get the coarse powder of the nuts.
  6. Next dry roast dessicated coconut and remove in a bowl. Keep aside to cool.
  7. Now add khoya in a pan, cook it on medium flame for 7 to 8 minutes, till the water content evaporates.
  8. Once khoya/mawa comes to room temperature add powder of nuts, sugar. Next add thandai powder. Mix well.
  9. khoya/mawa filling is ready to stuff.
  10. To make Gujiya/ghujiya :
  11. Divide the dough into equal lemon size portions. Take one portion and roll it up to 4-5″ circle, like small chapati.
  12. 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.
  13. Mix the excess part of dough with the rest of the dough to make more gujiya out of it.
  14. Repeat the same procedure to make more number of gujiya. Keep ready gujiyas under the damp cloth.
  15. Do not overfill it with stufffing or it will open up while frying.
  16. Keep the dough under a wet cloth that you are not working with.
  17. 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.
  18. Remove, cool and set aside.
  19. Store the gujiya in an airtight container.
  20. They stay fresh for a week when refrigerated. Mawa gujiyas are ready to serve on festivals like Holi and Diwali.
Recipe by Yummy Tales Of Tummy at