This Holi, Drool Over Chef Sneha Singhi’s Walnut Gujiyas
- Tavishi Dogra
Updated : March 17, 2022 17:03 IST
This Holi Extend The Colouring Of Nutrition And Health With Walnuts
In all Indian celebrations, desserts are always a must-have and what could be better than preparing it healthily? Whenever we talk about Holi, the ‘festival of colours’, it becomes imperative to savour some classic treats. So this festive season, welcome Holi with nutty delicacies leaving an endearing effect on your loved ones. Try this yummy sweet with a touch of nutrition, i.e. the presence of walnuts. Here is a fantastic delicacy by Chef Sneha Singhi, making your Holi more colourful.
For the dough:
- 2 cups maida
- 2-2.5 tablespoon ghee
- 1/4-1/3 cup water
For the filling:
- 1 cup khoya/mawa
- 30 California walnuts chopped
- 1/4-⅓ cup powdered sugar
- ½ teaspoon cardamom powder
- Sattan - flour slurry
- 1 tablespoon maida
- 3 tablespoon water
- Knead ghee and maida together until it becomes sticky and comes together.
- Add water in splashes and knead constantly; break it into small pieces and knead for 3-5 minutes till it’s a firm and tight dough. Let it rest for 20 mins while covered with a wet cloth.
- Roast walnuts for 20 seconds; add all the other ingredients for filling and mix well. Add 1/4cup sugar, taste, and add more if required.
- Mix the ingredients for slurry and use them for sticking.
- Once rested, divide the dough into 15 portions; roll it out thinly, spread the slurry on
- the sides, place 1-1.5 tbsp of the filling in the middle; bring together the edges and press it down firmly. And then shape it by folding it on the sides.
- Now, fry in melted ghee (once it melts, add in the shaped gujiyas) on the lowest heat possible until it’s golden on both sides.
- Brush them with ghee and bake at 180°C for 25-30 minutes or till golden brown.
Chef’s Tip: Make sure to keep the rest of the dough covered. If it dries out, it’ll break.