KHOYA GUJIYA

KHOYA GUJIYA

(Fried pastry with sweet filling)

Happy Holi to all.

 Gujiya is a very popular north Indian sweet dish, which has a festival significance. On the occasion of “Holi”, these gujiyas are made, not only to give to friends and family but actually the tradition is to offer to all the visitors visiting around holi festival.

Normally for every Indian festival, we say, “this is a colourful festival”, but holi is actually a festival of colours when we Indians really play with colours. We apply colours on each others forehead and cheeks to welcome friends and family members on that day.

In olden days, natural colours were used during holi, things like flowers were used, they were dried and powdered to make different colours for holi. But these days chemicals are used to make these colours, which sometimes are not good for skin. As we know, no festival is complete without a grand meal, so on this festival also a grand meal is made with many savoury and sweet dishes, gujiya is one of them.

In the stuffing of these gujiyas, khoya is used with some nuts, coconut powder and a small amount of sugar. The shape and taste of these gujiyas are so tempting, anyone would feel like eating it.

This is my friend Meera's recipe. It can last on the shelf for 15 -20 days. Whenever they are made in my kitchen, I make them in plenty not only because they last for many days but also because everybody in my family likes it.

RECIPE

INGREDIENTS

FOR DOUGH

• ½ kg all purpose flour (maida)
• 125 ml ghee (unsalted butter)
• Oil for frying

FOR FILLING

• 250 grams khoya *
• 20 grams coconut powder
• 50 grams sliced almonds
• 50 grams raisin
• 2 tsp cardamom powder
• 250 grams icing sugar
  * Khoya is a semi-solid form of milk available in Indian grocery shops in the refrigerated section.

METHOD

FOR FILLING

• Grate khoya and mix all other ingredients in it.

FOR DOUGH

• Mix ghee in flour and rub it in, till it resembles breadcrumbs.
• Add the little water and make a medium hard dough.
• Make small balls and roll it out to about 3-inch diameter, the size of a large cookie.
• Hold in your hand and fold half, and close with your fingers one side of the gujiya.
• Put one tbs filling and close the other side pressing with your fingers. Fold the outer edge with your pointing finger and thumb as u see in the picture. Make a batch of around 10 and keep aside for frying.
• Heat the oil in the wok over medium heat and fry in 3-4 batches till golden brown.
  Around 25 gujiys can be made depending on the size you make.

I am sending this recipe as my blog entry to Hearth and Soul, and with  Cook blog share, and with what'd do you do this weekend, and with Meatless Monday, and with Simple Sunday Link Party, and with See-ya-in-gumbo, and with Delectable Flavours.