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Thandai Gujiya | Baked Gujia

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Adjust Servings:
For the dough
1½ cups (180 gms) Flour (maida)
¼ cup (60 gms) Desi Ghee
1 tbsp Powdered sugar
as required Water (chilled)
Thandai Masala
¼ cup Almonds
¼ cup Cashewnuts
¼ cup Pistachio Chopped
12 no. Peppercorns
2” piece - 3nos Cinnamon
1 tbsp Fennel seeds (saunf)
Green- 10-12nos Cardamom
¼ no Nutmeg
2tbsp Melon seeds(Magaz)
2 tbsp Khus khus (poppy seeds)
a pinch Saffron
For Gujiya Filling
¼ cup Sooji
¼ cup Desiccated Coconut
2 cups Khoya (grated)
3tbsp Thandai Masala
½ cup Sugar

Thandai Gujiya | Baked Gujia

Baked Gujiya Recipe with Thandai Flavours.

  • Suitable for vegetarian

Baked Not Fried.

  • 80 mins
  • Serves 12
  • Medium


  • For the dough

  • Thandai Masala

  • For Gujiya Filling





For Gujiya Dough

Rub together maida, ghee and sugar till it gets crumbly. Add chilled water to make a soft dough. Knead it a bit and then cover it with a damp cloth and store in it a fridge for 15mins.


For Thandai Masala

Heat a pan and add all the ingredients mentioned under thandai masala except saffron. Toss them in medium hot pan. The idea is to lightly warm up the spices so that they dry up a bit, we do not have to brown them. Remove the spices on to a plate to lightly cool them up and then dry grind them along with saffron in a mixer grinder into a fine powder. Remove the powder to a container and thandai masala is ready.


For Gujiya Filling

Heat a pan and dry roast sooji in it till it turns light brown. Remove the suji into a plate and keep aside. In the same pan add dry coconut and lightly cook it on low heat till it turns light brown. Once light browned add grated khoya. Cook khoya on low heat till it starts to melt. We do not have to brown the khoya. At this stage remove the pan from heat and add 3tbsp of thandai masala and powdered sugar. As you mix them together sugar will make the mixture moist. To this mixture add roasted sooji.


Make sure that the gujia filling is moist enough that when you press it in your hands it binds & holds together.


For Shaping Gujiya

Knead the dough again and divide it into 10 equal dough balls. Roll them round and place them under a dam kitchen cloth. Now flatten the dough ball with your hands and then using a rolling pin roll it our round to about 5inches in diameter. Using a round cutter cut the dough into 4inches in diameter to get a perfect round.


Repeat this with the remaining dough balls. All the extra dough that is cut out will be used to make dough balls and towards the end of it we will have 12 flat disc of the same size (4inch dia approx).


Place a generous amount of the gujiya stuffing in the centre of the flattened discs. Brush the edges of the dough with some water. Fold the dough into a half moon shape and press gently to stick both the edges of the dough.


Now pinch the dough from one side and fold it in giving gujiya its traditional shape. If yo find it difficult to do then you can press gujiya in a gujiya mould or you can even press on the edges with a fork to close them tightly. Do the same for all the gujiya.


Place a butter paper on a baking tray and place all the filled gujiya on to the tray. Preheat the oven or OTG to 200c and bake the gujiya for 30-35mins or till they evenly brown from the top. Remove them once they have the right colour.


You can serve them hot, warm or cold. Happy Holi.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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