Sweets are a synonym of any Indian festival. One such sweet, especially popular in the North of India, is Gujia. These semi-circular divine sweets taste best when made at home :-)
To satiate your craving, here’s a quick 3 - step Gujia recipe for you!
Step #1: The Filling
Method for preparing khoya filling:
1. In a deep wok or kadhai, add the ghee. Add the seeds of green cardamom and then add Khoya. Gently crumble the khoya with your hand before you add it to the kadhai. The crushing will help the khoya to blend and cook well. Keep mixing the khoya continuously on low heat till it picks up little colour.
2. Now add dry fruits, coconut and sugar and cook for a few minutes, stirring continuously. Continue till sugar dissolves and mixture turns golden in colour.
3. Spread the cooked khoya on to a plate and let it cool completely.
Step #2: The Dough
Method for preparing the dough
Take the maida in a bowl and add the ghee. Mix it evenly. The dry dough should look crumbly and should slightly bind when pressed in your fist. Add water and knead the mixture to a consistency that is neither too firm nor too soft. Cover with a damp cloth and allow it to rest for 15 minutes.
Step #3: The Gujia
Take a small amount of the dough and roll it out into puri size circle. Place it on to the gujiya mould and apply water all over the puri. Put 1 tbsp of the khoya filling on one side and carefully close the mould, gently pressing the edges. Be careful while filling the mixture as an over fill may cause leakage while frying, ruining the entire oil. Mould 7 – 8 gujias at a time. (approximate size of one batch of frying Gujias).
On the other hand, heat oil in a wok or Kadahi. Add the gujiya when the oil is moderately hot. Turn the gas knob on low flame. Flip the entire batch in oil 2 – 3 times. Once the Gujias float up on to the top, you can increase the flame and deep fry until they become golden in colour.
Once done, take them out of oil, on a paper towel to soak up excess oil. Allow them to cool. Once they have completely cooled, store them in an air tight container.
Remember to let the oil cool down some bit before you fry the next batch of gujiyas as the gujiya has to be fried in moderately hot oil only.
Variation: Once cooled, dip Gujias in molten chocolate and set aside to set before storing it in an air tight container.
Gujia is now ready to be given to your kids and family who have been desperately waiting for you to finish before they can jump onto that container of Gujias.
On this sweet note, Wish you and your family a very happy and colorful Holi!
Photo credit: Other than the photos which have a credit mentioned, are original and belong to the author.
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