खस्ता गुजिया | Holi Special Baked Mawa Gujiya | Thandai Masala | ठंडाई मसाला | Chef Kunal Kapur

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 164.1K views Mar 17, 2022

Wishing you all a very safe and colourful Holi. Fun colours, assorted treats, and a wonderful time with loved ones - the festival of Holi surely brings with it pure joy. Prepare it at home, add some love, and relish every bite with the family! Watch this video to know the full recipe.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For the Dough

Maida (Plain Flour) - 1½ cups (180 gms)
Ghee - ¼ cup (60 gms)
Powdered sugar - 1 tbsp
Water chilled - as required
Thandai Masala -
Almonds - ¼ cup
Cashew - ¼ cup
Pista - ¼ cup
Peppercorns - 12 no.
Cinnamon 2” piece - 3nos
Fennel - 1 tbsp
Green Cardamom - 10-12nos
Nutmeg - ¼ no
Melon seeds - 2tbsp
Khus-Khus - 2 tbsp
Saffron - a pinch

For Gujiya Filling

Sooji (semolina) - ¼ cup
Desiccated Coconut - ¼ cup
Khoya grated - 2 cups
Thandai Masala - 3tbsp
Sugar - ½ cup

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover खस्ता गुजिया?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.