Holi at home has always meant two things — gujiya and thandai. The aroma of roasting mawa in the kitchen and chilled glasses of thandai waiting on the table are memories that instantly take me back.
This year, I wanted to bring those two flavors together in one plated dessert. Something that still tastes completely traditional, but feels just a little more modern. And that’s how this Thandai Shrikhand with Gujia Crisp came together. ✨❤️
WATCH HOW TO MAKE THANDAI SHRIKHAND WITH GUJIYA CRISPS:
The gujia filling stays exactly the way we’ve always made it — roasted mawa, suji, coconut, nuts, saffron, and cardamom. The only difference is in the shape. Instead of deep-frying, I wrapped the filling in layered phyllo sheets and baked them until crisp and golden.
For the shrikhand, I strained whole milk yogurt until thick and creamy, then flavored it with kesariya thandai syrup. It gives the perfect balance of sweetness and that signature festive fragrance.
Served with fresh orange compote and a light berry sauce, this dessert feels festive, nostalgic, and beautifully balanced.
It’s still gujiya. It’s still thandai. Just presented a little differently!
If you like this, please try my other recipes:
- Thandai Rice Kheer
- Pina Colada Thandai (Vegan)
- Thandai Shrikhand Personal Boards
- Thandai Mahalabia With Rose Jelly
Gujiya and Thandai — my favorite Holi flavors, now together in one modern dessert ❤️ This Thandai Shrikhand with Gujia Crisps✨ combines traditional mawa filling, crisp phyllo baked layers, and creamy kesariya shrikhand, finished with fresh berry and orange compotes.
- 2 cups yogurt
- 3-4 thandai syrup , adjust to taste
- saffron for garnish
- mixed nuts (almonds, pistachios) , slivered for garnish
- 1/4 cup fresh mawa (khoya) , grated
- 2 tbsp semolina semolina, lightly roasted
- 2 tbsp desiccated coconut
- 1/4 cup mixed nuts , finely chopped
- 1/4 tsp cardamom powder
- 10-12 strands saffron , soaked in 1 tbsp warm milk
- 1/4 cup sugar , powdered or regular
- 1-2 tbsp milk , optional, if filling feels dry
- 3-4 phyllo pastry sheets
- 2-3 tbsp melted butter
- slurry , mix 1 tbsp flour with 2 tbsp water
- edible silver foil , optional
- edible flowers , optional
- 1/2 cup fresh orange juice , from 2–3 small oranges
- 3-4 orange segments , finely chopped
- 1 tbsp cornstarch
- 1 tbsp sugar , adjust to taste
- 1-2 tsp lemon juice
- pinch salt
- poppy seeds , for garnish
- 1/4 cup strawberries
- 1/4 cup raspberries,
- 2 tbsp blueberries
- 1-2 tsp sugar , adjust to sweetness
- 2 tsp lemon juice
- 1 tbsp cornstarch slurry 1 tbsp cornstarch + 2 tbsp water
- pinch salt
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Line a strainer with muslin cloth and place the yogurt in it. Strain until all excess whey is removed and the yogurt becomes thick and creamy.
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Transfer the strained yogurt to a bowl, add kesariya thandai syrup and mix until smooth. Adjust sweetness as needed — the sweetness comes from the thandai syrup. Refrigerate until ready to use.
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Heat a pan on low flame and add the grated mawa. Roast until lightly golden and aromatic.
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Add roasted suji, desiccated coconut, finely chopped nuts, sugar, cardamom powder, and saffron. Mix well until combined. If the mixture feels dry, sprinkle 1–2 tablespoons milk and mix gently. The filling should be moist but not sticky.
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Allow the filling to cool completely before using.
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Preheat oven to 375°F (190°C).
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Lay one phyllo sheet on a flat surface and brush lightly with melted butter. Place another sheet on top and repeat. Use 3–4 layered sheets. Then cut them into squares.
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Place 1–2 tbsp gujia filling on one corner of each square. Fold into a triangle and seal the edges using the flour slurry.
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Arrange on a baking tray and bake for 7–10 minutes or until golden brown and crisp. Keep an eye on them as phyllo browns quickly. Let them cool slightly.
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Optional: Garnish with edible silver foil, nuts, or edible flowers.
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In a saucepan, combine orange juice and finely chopped orange segments.
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Add sugar and a pinch of salt. Mix cornstarch with a little water to form a slurry and add to the pan.
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Cook on medium heat, stirring continuously, until slightly thickened and glossy. Finish with lemon juice. Let cool. Sprinkle poppy seeds before serving.
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Roughly mash or pulse strawberries, raspberries, and blueberries. Transfer to a saucepan. Add sugar, lemon juice, and salt.
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Stir in cornstarch slurry and cook on low heat until slightly thickened but still pourable. Let cool before serving.
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When ready to serve, transfer to a piping bag and pipe onto serving plates. Garnish with saffron strands and slivered nuts.
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Arrange warm gujia crisps alongside.
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Spoon over berry compote and orange compote for a fresh contrast to the richness of the shrikhand and filling.
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Serve immediately and enjoy!
Recipe Video
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