A fun twist on the traditional gujiya with the same flavors in each decadent bite. These Thandai Gujiya Pinwheels are made with the classic thandai powder used during Holi, the quintessential gujiya filling all rolled into puff pastry dough before they are baked.
Growing up, I remember my grandmother and mom making gujiya during Holi and Diwali. Mom loves them. I was on the fence as a child. Back then, I didn’t appreciate Indian sweets as I do now. Well, most of them at any rate.
Traditionally, gujiya is a dumpling stuffed with anything from dates and nuts to jaggery to khoa (similar to milk solids). They are then deep fried and sometimes soaked in a sugar syrup. Yep, they are so good but it is a process to make. I decided to change it up a little bit by keeping the flavor but changing the outer appearance of the traditional gujiya (and definitely no deep frying).
For the filling, I used thandai masala, jaggery, and coconut. To me, nothing says Holi like thandai. It actually has a lot of benefits which I highlighted in my thandai masala blog post. Check it out if you like. It’s actually really cool.
Anyways, thandai masala has this nutty, sweet flavor to it that I absolutely love. I combined this with grated jaggery and coconut and the result is absolutely amazing! Then, all you have to do is spread the filling in the puff pastry, roll it, cut it into pinwheels, and bake. Because I’m making these especially for Holi, I couldn’t leave behind the syrup, could I? Well, instead of dunking them in the syrup, post baking, I drizzled a little over the top of each pinwheel. The puff pastry absorbs it really well and each bite is a little more indulgent.
Tag me with your creations on Instagram or Facebook and I will post them on my stories.
Looking for more Holi recipes? Check out some of my favorites:
Thandai Infused Rainbow Crème Brûlée (Vegan)
Thandai Masala
Nankhatai Bars
Rangoli Ladoos
Thandai Gujiya Pinwheels
Ingredients
For the Gujiya Pinwheels:
- 1 puff pastry sheet, thawed per package instructions
- 1 c coconut, shredded
- 1 c jaggery, grated
- 2 Tbsp thandai masala powder
- 1 Tbsp dried rose petals
- pinch of saffron
- 2 Tbsp ghee, melted, divided
For the Sugar Syrup:
- 1/2 c sugar
- 1/3 c water
- 1 tsp rose water
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper or silicone mat.
- Heat a medium nonstick skillet on medium flame.
- Add the coconut and saute for 2-3 minutes until the water is cooked off, and the coconut starts turning golden in color.
- Add in the jaggery and cook until it melts and combines with the coconut, about 3-5 minutes.
- Remove from heat, fold in the saffron and thandai masala powder.
- Set aside to cool.
- Meanwhile, sprinkle flour on a clean work surface and roll out the puff pastry.
- Using a rolling pin, lightly roll the pastry 3-4 times in each direction.
- brush 1 Tbsp ghee all over the puff pastry, from one edge to the other.
- Add the coconut mix and spread it around in a thin, even layer, leaving an end with 1" of space.
- Sprinkle on the dried rose petals.
- Gently roll the puff pastry into a tight log, adding a little more ghee to the end if needed to seal the log.
- Using a sharp knife, slice into 1/2" pinwheels. Reshape into circles if needed.
- Place the pinwheels on the baking sheet and using the remaining 1 Tbsp of ghee, brush each pinwheel.
- Bake 18-20 minutes until golden brown.
- Meanwhile, make the sugar syrup.
- In a small saucepan, bring together the sugar, water, and rose water.
- Once the sugar has dissolved completely, bring to a boil for 3 minutes.
- Remove from heat.
- When the pinwheels are done baking, remove from oven.
- Let them cool for 5 minutes then gently drizzle the sugar syrup on each pinwheel.
- Best enjoyed warm but they taste just as good at room temperature.
Here are the tools I used for this recipe:
