Holi:”Delicious Gujiya Recipe”

Gujiya is a popular Indian sweet pastry often made during festivals like Holi and Diwali.

How to prepare Gujiya Recipe

Ingredients:

For the dough:

• 2 cups all-purpose flour (maida)
• 4 tablespoons ghee (clarified butter) or oil
• Water, as needed

Filling purpose:

• 1 cup khoya (mawa), crumbled
• 1 cup powdered sugar
• 1/4 cup mixed chopped nuts (almonds, cashews, pistachios)
• 1 tablespoon raisins
• 1/2 teaspoon cardamom powder
• Oil or ghee, for frying

For sealing:

• 2 tablespoons water
• 2 tablespoons all-purpose flour (maida)

Instructions:

1. Prepare the Dough:

1. In a large mixing bowl, combine the all-purpose flour and ghee (or oil).
2. Rub the flour and ghee together with your fingertips until the mixture resembles breadcrumbs.
3. Gradually add water, little by little, and knead to form a smooth and firm dough.
4. Cover the dough with a damp cloth and let it rest for about 30 minutes.

2. Prepare the Filling:

1. Heat a non-stick pan or skillet over medium heat.
2. Add crumbled khoya and sauté it for 2-3 minutes until it turns light golden brown.
3. Transfer the roasted khoya to a mixing bowl and let it cool down.
4. Once cooled, add powdered sugar, mixed chopped nuts, raisins, and cardamom powder to the khoya. Mix well to combine.

3. Shape and Fill the Gujiyas:

4. Seal the Gujiyas:

1. In a small bowl, mix together water and all-purpose flour to form a smooth paste.
2. Dip your fingertip or a brush in the flour paste and apply a thin layer of the paste along the edges of each sealed gujiya. This helps to ensure they are tightly sealed.
3. Set aside the sealed gujiyas to dry for about 15-20 minutes.

5. Fry the Gujiyas:

1. Heat oil or ghee in a deep frying pan or kadhai over medium heat.
2. Once the oil is hot, carefully slide in the gujiyas, a few at a time, and fry them until they turn golden brown and crispy on both sides.
3. Use a slotted spoon to remove the fried gujiyas from the oil and transfer them to a plate lined with paper towels to drain off any excess oil.
4. Allow the gujiyas to cool completely before serving.