This century old sweet has seen a lot of variation in modern day and right from chocolate to bhaang to walnut brownie being stuffed inside this syrupy dessert.
It’s phagun and time for Holi. The festival that’s all about colours and sweets. No one can keep themselves away from sweets specially Gujiya. Holi and Gujiya are synonymous with each other. Interestingly the earliest mention if this sweet can be traced back to 13th century. Also known as Also popularly known as pedakiya in Bihar, ghughra in Gujara, karanji in Maharashtra, Gujiya’s and Holi are inseparable.
This century old sweet has seen a lot of variation in modern day and right from chocolate to bhaang to walnut brownie everything has made its way as a stuffing inside this syrupy dessert.
Here are two of the interesting recipes of Gujiya for you to try at home this Holi.
• 100 gm refined flour
• 1/2 cup ghee
• 20 gm nigella seeds
• 50 gm khoya
• 30 gm gulkand
• 100 gm sugar
• 20 gm coconut flake
• 10 gm powdered black cardamom
• 1 gm saffron
20 gm shortening
• Sugar syrup
• Crushed pistachios
• Prepare the stuffing by placing a pan over medium flame. Add the khoya. Once hot add nigella seeds, coconut gulkand, cardamom powder and give it a good mix. Once the mixtures leaves aroma you know that it has mixed well. Turn off the flame. • Now for the outer crust in a bowl add flour, shortening and some water and make a soft pliable dough. Let it rest for 2 hours.
• After two hours take small portions of the dough and make round balls. Flatten the balls and make them in disc shape. Then add the filling in the centre and fold it like semi circle. Seal it well so that the stuffing doesn’t come out. Do the same with rest of the dough balls.
• Now is a deep-bottomed pan heat the ghee and fry the gujiya. Once it turns brown from both sides take it out of the ghee. Repeat the same with rest.
• Then dip in sugar syrup and garnish with some crushed pistachios. Serve warm. Happy holi.
Dahi Gujiya Recipe By Sanjeev Kapoor
o Yogurt whisked 2 1/2 cups
o Split black gram flour (urad dal ka atta) soaked and drained 1/2 cup
o Salt to taste
o Oil for deep-frying
o Asafoetida 1/4 teaspoon
o Black salt (kala namak) to taste
o Raisins 3/4 tablespoon
o Cashewnuts chopped 1 tablespoon
o Ginger chopped 1 inch
o Green chutney as required
o Tamarind-date chutney as required
o Cumin powder Roasted to sprinkle
o Red chilli powder to sprinkle
o Fresh coriander leaves chopped 1 tablespoon
• Spread the black gram on a kitchen towel and dry it out. Grind into a smooth and thick paste alongwith salt.
• Heat sufficient oil in a kadai.
• Take about 2 cups water in a bowl. Add asafoetida and black salt and mix well.
• To make stuffing, combine raisins, cashewnuts and ginger in a bowl and mix well.
• Dampen your palms with some of the water mixture, take a portion of the paste and flatten into a large disc.
• Put a portion of the stuffing in the centre of the disc, bring the other edge over and form a gujiya. Press the edges to seal. Similarly prepare remaining gujiyas. You can even use a thick plastic sheet to prepare the gujiyas.
• Deep-fry gujiyas in hot oil till golden and crisp. Put them in the water mixture and soak for a while.
• Squeeze the excess water from the gujiyas and place on a serving plate. Drizzle some green chutney and tamarind-date chutney. Top with yogurt and sprinkle cumin powder, chilli powder and black salt. Drizzle some more tamarind-date chutney, garnish with chopped coriander and serve immediately.