Thandai Flavoured Rainbow Gujiya

This colorful gujiya is inspired by the vibrant shades of the rainbow, celebrating joy, creativity, and togetherness. Filled with the rich taste of traditional Thandai, every bite brings the festive flavors of nuts, aromatic spices, and love.

A perfect blend of tradition and imagination—where every color tells a story and every gujiya spreads happiness.

"Because food is the most beautiful way to paint happiness with colors." 🌈💛

Ingredients

For the Gujiya Dough

1. 4 cups all-purpose flour (maida)
2. 4 tbsp ghee
3. A pinch of salt
4. Water, as required
5. Natural Colors
6. Pink: Fresh beetroot juice
7. Blue: Butterfly pea (Aparajita) flower powder or extract (or blue food color if preferred)
8. Yellow: Fresh raw turmeric juice
9. One portion: Plain dough (no color)

For the Gujiya Filling

1. 1 cup mawa (khoya)
2. 1 cup semolina (sooji)
3. 1 cup desiccated coconut
4. ½ cup powdered sugar
5. 2 tbsp Thandai powder
6. 3–4 tbsp finely chopped mixed nuts (almonds, cashews & pistachios)
7. ½ tsp cardamom powder
8. 1 tsp rose water

For the Thandai Powder (if homemade)

1. ½ cup almonds
2. ¼ cup cashews
3. ¼ cup pistachios
4. ¼ cup melon seeds (magaz)
5. 2 tbsp fennel seeds
6. 2 tbsp white poppy seeds
7. 1 tsp black peppercorns
8. Seeds from 10–12 green cardamom pods
9. ½ tsp saffron strands
10. 2 tbsp dried rose petals
11. ½ cup rock sugar (mishri), or to taste

1. Lightly dry roast the almonds, cashews, pistachios, melon seeds, fennel seeds, and poppy seeds over low heat. Let them cool completely.
2. Lightly roast the cardamom seeds, black peppercorns,
3. Add all the roasted ingredients to a blender along with the saffron, dried rose petals, and rock sugar.
4. Grind into a fine powder.
5. Store the Thandai Masala in an airtight container. It stays fresh for up to 2–3 months in a cool, dry place.

1. Dry roast the mawa over low heat until aromatic.
2. Separately roast the semolina and desiccated coconut until lightly golden.
3. Let everything cool slightly, then mix in the powdered sugar, Thandai powder, chopped nuts, cardamom powder, and rose water.
4. Allow the filling to cool completely.

1. Mix the flour, ghee, and salt until the mixture resembles breadcrumbs.
2. Divide the dough into four equal portions.
3. Knead one portion with beetroot juice for pink, one with butterfly pea flower extract (or blue food color) for blue, one with raw turmeric juice for yellow, and keep the fourth portion plain using water.
4. Cover and rest all the doughs for 15–20 minutes.

Part 1

1. Roll the colored dough into long logs and cut them into equal pieces.
2. Shape each piece into a ball. Roll out a small disc of either the blue, pink, or yellow dough.
3. Place it in the center of a larger plain dough disc and gently seal the edges.
4. Roll it out carefully into a thin circle.
5. This creates a beautiful gujiya wrapper with a vibrant colored center and clean white edges.

Part 2

1. Place a spoonful of the Thandai filling in the center of each wrapper.
2. Lightly moisten the edges with water, fold into a half-moon shape, and seal well.
3. Crimp or decorate the edges as desired.

To Fry: Deep fry on low heat until crisp and golden.

To Bake: Bake in a preheated oven at 180°C (356°F) for 20–25 minutes, or until lightly golden.

Enjoy these festive, naturally colored Thandai Gujiyas—perfect for celebrating Holi with vibrant colors and rich traditional flavors!