(Fried pastry with sweet filling)
(Fried pastry with sweet filling)
Happy Holi to all.
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.
- ½ kg all purpose flour (maida)
- 125 ml ghee (unsalted butter)
- Oil for frying
- 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.
- Grate khoya and mix all other ingredients in it.
- 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.
Thank you for visiting my blog...perfect sweet dish for holiReplyDelete
gujiya looks crisp and yummy. nice clicks.ReplyDelete
These are gorgeous!! I love it!ReplyDelete
These look and sound soooooooooooooo GOOD SadhnaReplyDelete
I so wish I could eat a few
Thanks for your nice comment Winnie.Delete
These look so good and the filling sounds amazing! Thanks for sharing at What'd You Do This Weekend? I hope you will join us again tomorrow :)ReplyDelete
Thanks Joy, yes I will join this week again.Delete
yummy, thanks for visiting my blog :)ReplyDelete
My pleasure, that is how we share our ideas and recipes.Delete
Ahhh Holi! I remember Holi-day when I was spending time with some friends who celebrated. It was a wonderful day, and this sounds like my kinda thing as it is sweet! Thanks so much for linking up with us :)ReplyDelete
Hi Tina, thanks for the nice comment, you know a lot about Indian food and festivals.Delete
wow yummy! Those would be a great treat over here. Thanks for linking up for Meatless Monday todayReplyDelete
Thanks Deborah for the nice comment.Delete
Thank you for sharing with See Ya in the Gumbo this week. I enjoyed learning about the holi festival and traditions!ReplyDelete
Thanks Michelle for visiting my blog and reading the post.Delete
Wow even I love ghujias,,nice picsReplyDelete
Yummy Gujiya's ...sounds do delicious!!!ReplyDelete
What a beautiful tradition to welcome friends and family by painting colours on their forehead and cheeks. I sometime wish I could be fortunate enough to experience the beautiful soulness that lives on and in IndiaReplyDelete
Thanks very much dear for all the appreciation and love and yes, for your comment as well.Delete