Diwali Special Gujiya & Thandai – A Perfect Festive Delight by chef Ranveer brar

Introduction

Diwali without Gujiya and Thandai? Not possible!
Celebrate the Festival of Lights with two timeless Indian delicacies — crispy golden Gujiyas filled with rich mawa and nuts, and a refreshing glass of aromatic Thandai.
These festive favorites perfectly capture the essence of Diwali — sweetness, warmth, and the joy of togetherness.

Make this Diwali truly special with Tata Sampann’s premium range of dry fruits and nuts, bringing purity and richness to your homemade festive treats.

🕒 Recipe Overview

Ingredients

For Thandai Mixture

• 1 tbsp Fennel seeds
• 1 tbsp Black peppercorns
• 20–22 Green cardamoms
• 1 tbsp Poppy seeds
• 3 tbsp Sugar
• A pinch of Salt
• 1 ½ tbsp Melon seeds
• 100 gms Almonds (Tata Sampann)
• 100 gms Cashew nuts (Tata Sampann)
• ½ tsp Saffron strands

For Thandai

• ½ liter Milk
• 100 ml Water
• ¼ tsp Saffron strands
• 3 heaped tbsp Thandai mixture

For Garnish:
Fresh rose petals, almond slivers, and mint sprigs

For Gujiya Dough

• 2 cups Refined flour
• ¼ cup Semolina
• A pinch of Salt
• ½ tsp Cardamom powder
• 1 tsp Ghee
• Water as required

For Gujiya Filling

• ½ tbsp Ghee
• ⅓ cup Semolina
• 250 gms Mawa (Khoya)
• 5 heaped tbsp Thandai mixture
• 1 heaped tbsp Sugar
• 12–15 Raisins, chopped

Other Ingredients

• Oil for frying

For Garnish:
Fresh rose petals, almond slivers, and thandai mixture

Method

Step 1: Prepare the Thandai Mixture

1. In a bowl, combine fennel seeds, black peppercorns, cardamoms, poppy seeds, sugar, salt, melon seeds, almonds, cashews, and saffron strands.
2. Grind coarsely to retain texture and aroma.
3. Store in an airtight container for up to a month.

Step 2: Make the Thandai

1. In a saucepan, bring milk, water, and saffron strands to a gentle boil.
2. Add 3 tablespoons of the prepared thandai mixture and simmer for 3–5 minutes.
3. Remove from heat and allow it to cool.
4. Strain for a smooth texture if desired.
5. Pour into serving glasses and garnish with rose petals, almond slivers, and mint sprigs.
6. Chill and serve alongside fresh Gujiyas.

Step 3: Prepare the Gujiya Dough

1. Mix refined flour, semolina, salt, cardamom powder, and ghee in a large bowl.
2. Gradually add water and knead into a firm dough.
3. Cover and let it rest for 10–15 minutes.

Step 4: Prepare the Filling

1. Heat ghee in a pan, add semolina, and sauté until lightly golden.
2. Add mawa and cook until golden brown and aromatic.
3. Stir in thandai powder and mix well.
4. Let it cool slightly, then add sugar and raisins.

Step 5: Shape and Fry the Gujiyas

1. Divide the dough into small balls and roll each into a circle.
2. Place a spoonful of filling in the center, fold, and seal the edges (use a fork for a decorative touch).
3. Heat oil over medium flame and fry the gujiyas on low heat until golden and crisp.
4. Drain on absorbent paper.

Step 6: Garnish and Serve

Arrange the gujiyas on a festive platter, garnish with rose petals and almond slivers, and serve warm.
Enjoy with a chilled glass of homemade Thandai to complete your Diwali feast.

Chef’s Tips

• For an authentic flavor, fry Gujiyas in pure ghee.
• Add a few drops of rose water to the Thandai for extra fragrance.
• You can bake Gujiyas at 180°C for 20 minutes for a healthier option.
• Always fry on low flame for perfect crispiness.

Nutrition Facts (Per Serving)

(Values are approximate and vary based on ingredients and portion size.)

Festive Note

Gujiya and Thandai are more than just recipes — they’re memories of home, laughter, and celebration. Whether you prepare them with family or share them as festive gifts, these sweet treats bring warmth and togetherness to every Diwali moment.