Holi 2026 desserts: Chef-curated traditional and modern dessert recipes by Indian chefs

Golden gujiyas, nutty mawa, saffron-kissed cheesecake. These Holi sweets recipes blend nostalgia with modern flair.

• Indian chefs modernize Holi sweets with new twists and ingredients
• Hazelnut mawa gujiya, thandai cheesecake, and chocolate gujiya shown
• Traditional khoya gujiya remains a nostalgic festival favorite

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Holi sweets are filled with nostalgia. Everyone remembers the taste of sweet gujiyas, rich khoya fillings and fragrant thandai.  Festivals are the time to honour these flavours while adding some premium ingredients and refined techniques.

Celebrated Indian chefs from India and USA reimagine Holi classics with a modern twist. A hazelnut and mawa gujiya revs up the traditional sweet with figs and premium nuts, while a baked thandai cheesecake blends saffron, rose and spice into a festive showstopper, balancing nostalgia with contemporary technique and presentation.

The traditional khoya gujiya remains a favourite. It’s rich, slow-cooked mawa filling wrapped in a crisp golden shell that evokes pure nostalgia. Alongside it, baked gujiya offers a lighter yet equally indulgent interpretation, while chocolate gujiya introduces a decadent, globally inspired flourish to the festive spread.

Here are a few tempting recipes shared by Indian chefs from India and USA you can try at home

Hazelnut and Mawa Gujiya

From: Mayur Ramachandran, Executive Chef, Radisson Blu, Outer Ring Road, Marathalli

Ingredients

For the Dough

• 1 cup refined flour (maida)
• 3 teaspoons ghee
• Cold water (as required)
• Oil for deep frying

Also Read: Holi 2026 cocktail recipes: Festive cocktails by India’s top mixologists

For the Filling

• 2/3 cup crumbled khoya (mawa)
• ½ cup chopped dried figs
• ½ cup chopped seedless dates
• 10 chopped cashews
• 10 chopped almonds
• 10 chopped hazelnuts

Method

• Sift flour into a bowl and rub in ghee until it resembles breadcrumbs.
• Gradually add cold water and knead into a stiff dough.
• Cover with a damp cloth and rest for 15 minutes.
• Sauté khoya in a pan for about 3 minutes until lightly cooked. Cool completely.
• Mix khoya with figs, dates and chopped nuts. Divide into 12 portions.
• Divide dough into 12 balls and roll into small discs.
• Place filling on one half, fold over and seal edges firmly.
• Deep fry in medium-hot oil for 5–6 minutes until golden brown.
• Cool completely before storing in an airtight container.

Thandai Cheesecake

From: Pramod, Executive Chef

Sheraton Grand Pune Bund Garden Hotel

Ingredients

Base

• 220 g biscuit crumbs
• 110 g melted butter
• Pinch of salt

Filling

• 500 g cream cheese (room temperature)
• 150 g powdered sugar
• 200 ml fresh cream
• 3 eggs
• 1 egg yolk
• 2½ tablespoons thandai powder
• Few saffron strands soaked in 2 tablespoons warm milk
• 1 teaspoon rose water
• 1 teaspoon vanilla extract
• 2 tablespoons cornflour
• Pinch of salt

Garnish

Pistachios or almonds

Rose petals

Saffron strands

Method

• Mix biscuit crumbs, melted butter and salt. Press into a lined cake tin.
• Bake at 180°C for 10 minutes. Cool completely.
• Beat cream cheese and sugar until smooth.
• Add cream, thandai powder, saffron milk, rose water, vanilla and salt. Mix gently.
• Add eggs one at a time, then egg yolk. Mix slowly.
• Fold in cornflour until smooth.
• Pour filling over cooled base.
• Place cake tin in a larger tray filled halfway with hot water.
• Bake at 160°C for 55–60 minutes until centre is slightly jiggly.
• Cool gradually, then refrigerate for at least 8 hours.
• Garnish and serve chilled.

Traditional Khoya Gujiya

From: By Chef Himanshu Joshi Sous Chef at Malai Marke USA

Ingredients

For dough:

• 2 cups all-purpose flour (maida)
• 4 tbsp ghee (clarified butter)
• Water as needed

For filling:

• 1 cup khoya (mawa), grated
• ½ cup powdered sugar
• 2 tbsp chopped almonds
• 2 tbsp chopped cashews
• 1 tbsp raisins
• ½ tsp cardamom powder
• 2 tbsp desiccated coconut (optional)

Method

• Mix flour and ghee until crumbly. Add water gradually and knead into a stiff dough. Cover and rest for 20–30 minutes.
• Dry roast khoya on low flame until light golden. Cool completely.
• Mix khoya with sugar, dry fruits, coconut, and cardamom.
• Roll small discs from dough. Place filling in center.
• Fold into half-moon shape and seal edges tightly (use a fork or gujiya mould).
• Deep fry on medium-low heat until golden brown.
• Cool completely before storing.

Baked Gujiya

From: Chef Ram Pratap Singh Kushwah Specialty Chefat Amber India, USA

Ingredients

• 2 cups whole wheat flour or maida
• 4 tbsp ghee or butter
• Water as needed
• Same filling as above

Method

• Prepare dough same as traditional method.
• Prepare filling.
• Shape gujiyas and place on baking tray lined with parchment paper.
• Brush with milk or melted butter.
• Bake at 180°C for 20–25 minutes until golden.
• Cool and serve.

Tip: You can lightly dust with powdered sugar after baking.

Chocolate Gujiya

From: Chef Ram Pratap Singh Kushwah Specialty Chefat Amber India, USA

Ingredients

For dough:

• 2 cups maida
• 4 tbsp ghee
• Water as needed

Also Read: How to host a Holi party at home without the mess

For filling:

• ½ cup khoya
• ½ cup grated dark chocolate
• 2 tbsp cocoa powder
• ¼ cup chopped nuts
• ¼ cup powdered sugar

Method

• Prepare dough as mentioned above.
• Mix cooled roasted khoya with chocolate, cocoa powder, nuts, and sugar.
• Fill and shape gujiyas.
• Deep fry or bake as preferred.
• Optional: Dip half of the gujiya in melted chocolate for a premium look.