Gujiya - Holi Special

Gujiya is a cuisine of North India particularly Uttar Pradesh, Bihar, Madhya Pradesh and Rajasthan is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya.

The packaging of a gujhia is very much like that of a samosa, however the gujiya has a very distinct shape. The gujiya is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture, a little suji (coarse ground wheat flour).


Ingredients

For the dough:

2 cups refined flour
1 cup clarified butter
Water to mix

For the filling:

1 cup khoya
1 cup sugar
1 tsp green cardamom - powdered
1 Tbsp almonds - finely chopped
Ghee for deep-frying

For the syrup:

1 cup sugar
1 cup water

Method

1. Rub 1/4 cup ghee into the flour and knead into a stiff dough with water.
2. Leave to rest for at least half an hour.


For the filling:

1. Saute the khoya over medium heat till it looks slightly fried.

2. Take off the heat and when it cools, mix in the sugar, cardamom and almonds.

3. Shape the filling into round puris and put another puri on it and seal them.

4. Take a round, wet the edges with water and place a piece of filling over.

5. Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.

6. Make all the Gujiya as in this way. Heat ghee in a kadahi. To check if the ghee is hot enough put a piece of dough in it. If it comes up at once, add as many gujiyas as fit in comfortably.

7. Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.

8. Make sugar syrup by cooking water and sugar together, till one thread consistency

9. Dip the gujiyas in it, lift and let dry on a plate.

10. Fry the rest, increasing the heat for a few seconds before adding the next lot.


Can be eaten hot or at room temperature and can be stored in air-tight containers.


Happy Holi to All My friends!!!