Tuesday, March 26, 2013

Gujiya ~ A Holi-special!

Holi is my second most favourite festival in our country. No points for guess that, the first one is Durga Puja!! 
Some of my friends, included my husband never liked holi that much. They say, they don't like being colored, wet and then to clean the whole mess. Also sometimes it takes time to get rid of those colors. But I always loved it. From the beginning....as far I can recall. Me and my sister..we both always waited for this day. We used to buy lot of colors, pichkari and plan how to put color on those, who are scared of colors!! 
Ma used to make "khichuri" on that day. As she preferred to keep it a vegetarian-day! But the drooling aroma of "mangsor jhol" (mutton curry) with every whistle (of pressure cooker) from our neighbourhood-houses always bothered both of us. And we started nagging my ma to break her rule and convert it to a "mangsor jhol"-day! However she kept our request but never eat non-veg on that day.

But it's not mangsor jhol, that I made for Holi. It's Gujiya (sweet stuffed puffs).. a typical holi-special sweet. Though I always loved this sweet. But never tried at home. So thought to give it a try. And it came out nice.

Ingredients for "Gujiya":
  1. Refined wheat flour/ maida 2 cups
  2. Clarified butter/ ghee 3 table spoon (melted)
  3. Solidified milk/ khoya/ mawa 1 cup (grated)
  4. Pistachio + Cashew nut + Almond + Raisin + Melon seed 1 cup ( chop pistachio, cashew and almond)
  5. Desiccated coconut 2 table spoon
  6. Cardamom powder 1/4 tea spoon
  7. Nutmeg powder few pinch
  8. Cinnamon powder 1/4 tea spoon
  9. White oil/ ghee enough for deep frying

How to prepare "Gujiya:
Mix clarified butter (ghee) with flour with your hands for some times. Mix it really well and try to make a dough. Add little water and make a slightly stiff dough. But don't make it too stiff. Cover it with a moist kitchen towel and rest for couple of hours. I kept it almost 2 hours.
  • Take a mixing bowl. Mix grated mawa, chopped nuts, melon seed, raisin, desiccated coconut, nutmeg powder, cinnamon powder, cardamom powder together.
  • Make small balls from the dough you prepared. Flatten them evenly with rolling pin. Shape make small "puri"s.
  • Stuff with nuts and mawa mixture. Fold them to half moon. 
  • Fold the edges beautifully. Gujiya is ready.
  • Pour oil/ghee in a deep-fry pan. Turn on the flame and add "gujiya"s (Before heating up the oil..it will help you to get a smooth-skin gujiya. Got this useful tip from my friend Trina.). Keep the flame low and fry "gujiya"s until nicely golden. Take out from oil to kitchen paper.

  • Turn off the heat and bring the oil temperature to normal before you fry next batch. 
  • Your Gujiya is now ready to serve.

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