Thandai Shrikhand with Gujiya Crisps
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.
Ingredients
Thandai Shrikhand:
- 2 cups yogurt
- 3-4 thandai syrup , adjust to taste
- saffron for garnish
- mixed nuts (almonds, pistachios) , slivered for garnish
Gujia Filling:
- 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
Gujia Crisps:
- 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
Orange Compote:
- 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
Berry Compote:
- 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
Instructions
Thandai Shrikhand:
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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.
Gujia Filling:
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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.
Gujia Crisps:
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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.
Orange Compote:
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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.
Berry Compote:
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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.
Assemble:
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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!