Holi 2023: Celebrate The Festival Of Colours With This Easy Gujiya Recipe

It is made with flour, semolina, and dry fruit mixture, which are then deep-fried and dipped in sugar syrup. It is rather a popular dish in the North and West states of India.

Gujiya- A delicacy during Holi

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New Delhi: It's time for the festival of colours and what's an Indian festival without the gastronomical feast! After enjoying a fun-filled day full of colours, getting something sweet to eat, will be like the cherry on the cake. so, why not make something in your very own kitchen for your near and dear ones. And, since it's Holi, nothing can be better than a plate full of tasty and crunchy Gujiyas. 

It is made with flour, semolina, and dry fruit mixture, which are then deep-fried and dipped in sugar syrup. It is rather a popular dish in the northern and western states of India.

Gujiya is also known as 'Karanji' in Maharashtra, 'Nevri' in Goa and Konkani, 'Ghughra' in Gujarat, and 'Pedakiya' in Hindi - with each region having its own variation of the Gujiya recipe. The outer covering is almost the same, but the filling is different in each region.

Here is a quick and easy recipe to make this sweet delicacy and make your Holi even better.

Ingredients:

For The Gujiya Dough:

2 cups All purpose flour or Maida

1/4 teaspoon Salt

2 tablespoon Ghee

1/2 cup Water

For Gujiya Filling:

1/2 cup Sugar

4 Cardamom pods

2 tablespoon Ghee

15 Cashews, chopped

15 Almonds, chopped

10 Raisins

200 grams Khoya or Mawa

Oil for frying

Preparation:

• Take a bowl and add flour and salt, and mix the two.
• Then add ghee and rub into the flour until the ghee is incorporated well. 
• Then add water in parts and mix to form a firm pastry-like dough. Take care not to add all the water at once.
• Cover the dough with a damp cloth and keep it aside for 30 minutes. 
• Crumble the store-bought khoa or mawa and keep it aside. 
• Add sugar and cardamom pods in a mixer jar and blend them into a smooth powder. 
• In a pan on medium heat, add 1 tablespoon of ghee, almonds, cashews, and raisins, and saute until lightly golden. Once done, transfer them to a plate. 
• In the same pan on medium heat, add 1 tbsp of ghee, and crumbled mawa (or khoya), and keep stirring for 3 to 5 minutes until it comes together and becomes light golden in colour. 
• Keep this aside to cool for 3 to 5 minutes and add powdered sugar, and roasted nuts, and mix. Keep this aside. 
• Then take the dough and divide it into 2 equal parts. Shape each portion into a log and cut them into 6 or 7 equal pieces. 
• Roll each portion into a circle of 4 to 5 inches in diameter. Use your fingertip to apply water on the edge for sealing.
• Once rolled into a circle, add 1 tablespoon of filling in the centre. 
• Fold over to bring the edges together and shape it like a half-moon. You can seal the edges with a fork and then trim off excess dough. 
• Heat oil in a pan or kadai for frying on medium to medium-low flame. Once the oil is hot, drop the Gujiyas 3 to 4 at a time and leave them undisturbed for a minute.
• Then flip and continue frying till it becomes golden on all sides. 
• Transfer the Gujiyas to a paper towel to absorb any excess oil, and repeat the process.