Lip-Smacking Recipe To Make Mawa Gujiya And Thandai
Holi 2023: Lip-Smacking Recipe To Make Mawa Gujiya And Thandai
Updated:Mar 06, 2023
The menu for Holi differs from region-to-region but some dishes are prepared everywhere. There can be a slight change in the recipe, but the base ingredients remain the same. Gujiya and thandai are two such delicacies which are prepared on Holi across the country. Here is the recipe of mawa gujiya and kesari thandai by Khandani Rajdhani:
Finally, the most awaited festival Holi is here. With pouches of vibrant colours and water-filled pichkaris, this grand festival brings a lot of joy and excitement. Along with pumped up celebration, Holi also brings some mouth-watering delicacies. There is a whole platter prepared for this festival which includes everything from appetizers to dessert and drinks.
The menu for Holi differs from region-to-region but some dishes are prepared everywhere such as dahi bhalla and namak pare. There can be a slight change in the recipes of those dishes, but the base ingredients remain the same. Gujiya and thandai are other such delicacies which are prepared on Holi across the country.
Here is a lip-smacking recipe of mawa gujiya and kesari thandai by Khandani Rajdhani:
1 cup maida
1 tbsp suji rawa
1 pinch baking soda
¼ cup ghee
For Gujiya Filling
1/3 cup powder sugar
1 cup khoya
½ tbsp ghee
1/3 cup chopped dry fruits ( cashew, almond, pistachios, raisin)
¼ tsp elaichi powder
For Gujiya Syrup
4 cup sugar
16 tbsp water
1.5 tsp elaichi powder
2 tsp rose water
8-10 strands saffron
Take the flour in a mixing bowl; sprinkle the rawa & baking powder evenly over the flour.
Add the ghee in the flour and rawa mix and rub it into the mix gently to make it into a crumbly mix.
Add hot water to make firm dough. Cover and Rest the dough for 30 mins.
For Gujiya Filling
Grate the mawa and keep aside. Dry roast the chopped nuts and keep aside to cool.
Melt the ghee in a heavy bottom pan on low flame and add the grated khoya.
Cook the khoya till it starts to gather around itself, Keep aside and let it cool down.
Add the chopped nuts, powdered sugar, and elaichi powder. Mix everything well and keep aside.
This Mixture can be stored in an airtight container for around 3 to 4 days.
For Gujiya Syrup
Mix all the ingredients together in a heavy bottom pan. Keep on a medium flame and bring the liquid to boil.
Keep skimming the liquid to remove the scum. After the syrup is skimmed twice to remove all the impurities, strain the syrup to make sure there are no impurities left and the syrup is clear.
Keep cooking the syrup till it gains a single string consistency.
For Assembling Gujiya
Divide the dough in two parts. Make a medium log of each part and slice it into equal parts of 30 Gms each.
Roll each slice on your palm into small balls and keep back in the same bowl and cover them.
Dust the rolling board with the same flour and roll each ball with a rolling pin to a small circle having 4-5 inch diameter. Do not add too much of flour, use very minimum or no flour if you can manage for rolling.
With your finger tip apply water on the circumference edges of the rolled dough.
Place a table spoon full of gujiya filling in the center of each of the discs; be careful not to over fill the gujiya and to keep the sides empty.
Carefully bring together both the edges and gently press the edges.
With a small gujiya cutter, trim off the extra edges. It is very important to make sure that the edges are well sealed.
Prepare all the gujiyas in this way and arrange them on a plate and cover with a moist cloth and keep aside.
Heat Oil in a small kadhai to medium heat and deep fry the gujiyas till golden brown on both the sides.
Remove the gujiyas from oil and dip them in the sugar syrup for around 30 seconds. Remove and drain on kitchen towel. Serve warm.
1 tbsp thandai masala paste
200 ml boiled chilled full fat milk
2 tbsp sugar powder
1 tbsp mixed chopped nuts
Saffron as required
Take Chilled Milk and add the Thandai Masala Paste, Sugar and stir well to mix all the ingredients evenly.
Garnish with the chopped nuts.
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