Holi Special: Try These Mouthwatering Gujia Recipes
Holi celebrations are incomplete without Gujia.
Red gulaal filled the air in Nandgaon Village, India. (Reuters)
Holi celebrations are incomplete without Gujia. People in many parts of North Indian prepare Gujia at home.
Gujias are sweets filled with khoya, dry fruits, coconut and sugar.
Here are a few Gujia types that you can try at home:
1. Coconut Gujia:
Fresh grated coconut
Cashew nuts chopped fine
Small raisins chopped fine
Vegetable/sunflower/canola oil or ghee for deep frying
Mix the flour and ghee to form a crumbly mix.
Add water and knead to form a firm dough.
Cover the dough with a damp towel.
Roast coconut on low flame till it is pale reddish in colour and keep aside.
Mix sugar and water in a pan and cook till the sugar fully melts.
Allow it to thicken a little.
Add coconut, raisins, cashews, almond and cardamom powder and mix well.
Remove from fire and keep aside.
Divide the prepared dough into equal size portions and make balls.
Roll these balls out.
Put a tablespoon of the filling in the centre of each circle and fold into semi-circle.
Seal the edges.
Heat oil in the pan and on medium flame. Deep fry gujias.
Drain them on paper towel and store in air-tight container.
2. Mawa Gujiya
Powdered Green cardamom
Finely chopped almonds
Mix flour, ghee and water and knead into a stiff dough.
Cover it with the damp towel and leave it for half and hour.
Saute the khoya/mawa over medium heat till it is slightly fried.
Take off from heat and let it cool.
Mix sugar, cardamom and almonds.
Make balls of the dough and roll out.
Make a small ball with the mawa mixture and keep it in the middle of the rolled out dough.
Seal the edges.
Heat ghee in a pan and keep it on medium heat.
Deep fry gujias.
Fry till golden brown on all sides.
Take it out and drain on absorbent paper.
Make sugar syrup by heating water and sugar together. Heat it till single thread consistency.
Dip the gujiyas in sugar syrup and let dry on a plate.
3. Baked Gujia
All purpose flour
Make a soft but tight dough with ghee, water and a pinch of salt.
Roast shredded coconut till it is brown in colour.
Add crumbled paneer and mix till it melts.
Add powdered sugar and all the spice powders. Mix well and let it cool.
Divide the kneaded dough into small balls and roll out.
Place one tbsp of the coconut mixture in the centre and seal the edges.
Place them on a baking tray of a preheated oven.
Bake at 375 °c for 20 minutes or till they are golden brown.
4. Chocolate Gujia
All purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
For the crust, mix all purpose flour, ghee and salt. Add cold water and knead into a stiff dough.
Cover it with a damp cloth and set aside.
Roast the khoya slightly till it turns light reddish.
Remove from heat and allow it to cool.
Add pistachios, cashews, almonds, raisins, and green cardamom powder to khoya and mix well.
Now add powdered sugar and melted chocolate and mix well.
Divide dough into small balls.
Grease the gujia mould with ghee or refined oil.
Roll out dough balls into small puris, put it on the mould and press lightly.
Place the stuffing in the hollow portion. Seal the edges.
Cover the gujias with a damp cloth.
Repeat the process till you have consumed all the dough and filling.
Place the gujiyas on a greased baking tray. Brush them with a little ghee and bake at 180°C for twenty to twenty five minutes.
Let them cool and serve.
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