From Gujiya to Gujiya Donuts: Reinventing The Classic Holi Sweet

Holi is incomplete without the aroma of deep fried gujiyas in most Indian families. These golden beauties stuffed with khoya, nuts and a hint of cardamom have been a festivity staple for generations. But why just stick to tradition when you can give this classic sweet a modern twist as well? Imagine the flavors of gujiya but in a fun, bite sized and slightly unconventional form, think about Gujiya Donuts!

This fusion dessert is a mix of nostalgia and innovation. Instead of the traditional crescent shape, the filling is encased in soft, doughnut-like rounds, deep fried to perfection and drizzled with kesar-infused white chocolate or a dusting of powdered sugar. It’s a treat that combines the best of both worlds familiar flavors with a fresh, new look.

Perfect for Holi parties, these Gujiya Donuts will be a surprise element on your festival spread. Whether you keep the traditional stuffing intact or experiment with chocolate, coconut or even thandai flavors, there is plenty of room for creativity.

So, this Holi, while you smear colors and share laughter serve something unusual yet deeply rooted in tradition. After all, festivals are all about keeping traditions alive while adding your twist!

Holi Sweet Dishes: Reinvented Classics to Try This Festive Season

Baked Rose & Coconut Gujiya

If you love gujiya but want a lighter version, baking is the way to go. Instead of deep frying, bake your gujiyas until golden and crisp. For the filling, swap out the usual khoya-heavy mix with a combination of grated coconut, chopped nuts and a hint of dried rose petals. A little cardamom powder adds to the aroma, so every bite is fragrant and festive. Once baked, drizzle with rose sugar syrup or just dust with powdered sugar for a touch of glamor.

Thandai Cheesecake Jars

Convert the traditional Holi thandai into a cheesecake. Start with a base of crushed biscuits and melted butter, then a creamy cheesecake layer infused with homemade thandai masala. Saffron, fennel, almonds and cardamom bring out the rich, spiced flavor of Holi. Chill the jars in the fridge and serve cold, with a sprinkle of nuts and dried rose petals on top.

Paan Rasmalai Shots

Rasmalai is a festival favorite, but with a paan twist it’s even better. Make your rasmalai as usual and let the chhena discs soak in a paan flavored rabri. To make the rabri, blend milk with gulkand, betel leaves and a bit of condensed milk for sweetness. Serve in shot glasses, garnish with chopped pistachios and dried rose petals. The sweetness of rasmalai and the freshness of paan is an unexpected but delicious combination.

Jalebi Rabri Trifle

Turn those crispy, syrupy jalebis into a layered dessert that’s as pretty as it is delicious. In a serving glass, layer crumbled jalebi, thick rabri and a handful of chopped nuts. Top with saffron milk and let it chill for a bit before serving so that the layers set beautifully, and you get a fusion dessert that’s rich and comforting.

Besan Ladoo Tartlets

Instead of rolling besan ladoos into balls, turn them into the base of a tartlet. Press the ladoo mixture into small tart molds, bake for a bit to set and then fill with kesar flavored cream. Top with chopped nuts and let it set before serving.

Gulkand & Mawa Malpua Pancakes

Give malpua a twist by turning it into a pancake dessert. Make your malpua batter with mawa, fennel and cardamom but cook it in a nonstick pan like pancakes instead of deep frying. Once done, drizzle with gulkand infused rabri and top with slivered almonds. These soft, syrupy pancakes are malpua in a new form– less oily and easier to make.

Kesar & Pistachio Shrikhand Tart

Turn shrikhand into a fancy dessert by using it as a filling for a tart. Make a simple tart shell with crushed digestive biscuits and melted butter, then fill it with thickened yogurt mixed with saffron, pistachios and a pinch of cardamom. Chill and serve with a sprinkle of dried rose petals for a dessert that’s both refreshing and indulgent.

Gujiya Donuts

Combine two festival favorites, gujiya and donuts, for a treat that’s crispy, soft and full of flavor. Make a gujiya dough, but instead of shaping them traditionally, cut out donut shapes. Fry until golden and dip in saffron-infused sugar syrup. Instead of the usual stuffing, pipe in a mix of mawa, chopped nuts and a pinch of gulkand or thandai-flavored cream. Sprinkle with powdered sugar or drizzle with white chocolate to make them look as good as they taste. These gujiya donuts are the perfect fusion of old and new!