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Thandai Gujiya | Ghujiya | Thandai handpies

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.

 

Thandai Gujiya | Ghujiya | Thandai handpies

 

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.

 

Thandai Gujiya | Ghujiya | Thandai handpies

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.

 

Thandai Gujiya | Ghujiya | Thandai handpies

 

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

 

5.0 from 8 reviews
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.
Author:
Recipe type: Festival Sweets
Cuisine: Indian
Serves: 14
Ingredients
  • :
  • 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
Instructions
  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.

 

 

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Thandai Gujiya | Ghujiya | Thandai handpies

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

 

This Post Has 31 Comments

  1. Pingback: Papaya Halwa | how to make papaya halwa

  2. Ruchi

    Super tempting gujiyas.. love it. Looks so so inviting. Perfect with festival. Nicely elaborated recipe. Love each details you shared. Amazing share dear

  3. Mayuri Patel

    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.

  4. Jayashree

    These look so yummy and gujiyas are by the best sweet to indulge during a festival season. Lovely share.

  5. Geetha Priyanka

    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.

    1. Lata Lala

      Thank you Geetha. True that what better than thandai in Holi.

  6. Jagruti Dhanecha

    Love love Gujiya, but never tried with thandai masala in it. I bet it tastes amazing, so much holi flavour in every bite.

    1. Lata Lala

      True that Jagruti. We all loved flavour of thandai in ghujiya.
      Thank you.

  7. Geetanjali

    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.

    1. Lata Lala

      Thank you Geetanjali. It was loved by my family.
      Happy Holi to you too.

  8. amrita roy

    I just love the way you have infused thandai flavour to these gujiyas… This Holi nothing can beat this thandai flavour gujiyas

  9. Avin

    Your pictures are making me drool, wish I could just grab one right now

  10. Sapna

    Gujiya is a classic Holi sweet and nothing can beat it. Infusing then with thandai masala is such a nice and innovative idea.

  11. Swati

    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!!

    1. Lata Lala

      Thank you Swati. True I can’t imagine Holi without Gujhiyaya. That’s a family tradition since years.

  12. Vanitha

    Oh my!!! These look so gorgeous, my mouth is watering! Fab flavor and of course your display is amazing!

    1. Lata Lala

      Thank you Vanitha. I am glad that you liked it.

  13. Priya Srinivasa

    Delicious gujiyas dear! The filling looks totally yumm! Perfect for the celebrations ❤️

  14. Pavani

    Simply love the way you presented the dish. Thandai in Gujiya looks so tempting and innovative.Happy Holi dear.

    1. Lata Lala

      Thank you Pavani. Happy Holi to you too.

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