Last year (2020) Holi was the last festival we celebrated without being conscious about how close we were standing to each other; it was the last celebration where there was no one wearing masks and no one freaked out about it; it was the last time I met all my friends in one room. And although the end (almost) to pandemic seems closer than ever, this last stretch is testing our patience the most!
But let’s not try to worry about things we cannot control! Rather let’s jump into the world of food; it’s there for you when you are in the mood of celebration, it’s there when you are looking for comfort, it’s there when you are happy, it’s there when you are not having one of your best days.
For me festivals are defined by food! Period! I always get excited about celebrating upcoming festivals (not just Indian festivals) and the first thing I would ask Jaimin is ‘So, what should we cook?’
Gujiyas come from the same family as empanadas, samosas, hand pies, calzones, turnover … basically crispy pastry stuffed with sweet or savory filling. The stuffing in this recipe is most common in the northern part of Indian. Back in the west, we Gujaratis make a different version of Gujiyas with coconut filling called Ghughra. Give it a try!
Happy Holi everyone!
Gujiya
Ingredients
For Dough
- 2 cups all purpose flour
- 1/2 cup water
- 2 tbsp ghee
For Stuffing
- 1 tbsp ghee
- 200 grams khoya grated
- 1/3 cup chopped dry fruits I used cashews, pistachio and raisins
- 1/3 cup powdered sugar sifted
- 5 green cardamoms powdered
Instructions
For Dough
- Melt the ghee and pour it in a bowl with all purpose flour.
- Rub the flour and ghee mixture with your fingertips to form a wet sand like a structure.
- Add water in parts as you being kneading. The dough needs to be firm so add water accordingly.
- Cover the dough with wet cloth for 30 minutes.
For Stuffing
- In a medium pan melt ghee on a low flame. Add grated khoya and stir continuously.
- Cook until the khoya comes together like a paste. Remove from the flame and let it cool completely.
- Once khoya has cooled down add sifted powdered sugar, dry fruits and cardamom powder. Mix everything well and keep it aside covered until ready to make gujiyas.
For Gujiya
- Apply ghee on your palm and give the dough one last knead. Roll the dough and divide into 20 equal parts.
- Roll each part between your palms to make balls and place them back in the bowl. Cover the bowl with wet cloth.
- Using a roll pin, roll each ball into a 4 inch (diameter) circle and apply water over the circumference.
- Place about 1 tbsp filling on one side of the circle and carefully bring the edges together and join while gently pressing them. Don't overfill the gujiya otherwise it will hard to shape them and might break out while frying.
- Pleat the edges or else trim the extra edges with sharp knife.
- Placed the prepared gujiyas on a plate and cover with wet cloth while the oil is ready to fry them.
- Once the oil is hot enough (add a small piece of dough and if it comes up gradually, the oil is ready), carefully slid the gujiyas in the oil one at a time.
- Deep fry one side, flip each gujiya carefully to fry the other side. Fry until both sides are golden brown.
- Drain the gujiyas on a paper towel and store them in air tighter container once they are cooled completely.
