Umm, Holi my favorite festival, and very rightly said in one of the dailies – Life is usually a riot of colors, and with the arrival of Holi – The Festival of Colors, it literally is! A festival where everyone is all set flaunting their colorful sides to celebrate the brighter hues of life with their folks. And we were ready too, my first Holi after marriage, and even more excited as i had not played Holi for the last 2 years. So I was prepared with loads of gulal, and pukka rang, the silvers and the golden to have a nasty holi this time and we did!
I wanted this holi to be special, so planned on experimenting on Gujia, my favorite sweet during holi. Though you get great gujias in those sweet shops think how much fun it would be when you serve gujias made by you to your folks when they drop in to your place for holi. I was all hyper to go for it , and heres my recipe.
Serves: Makes around 20 Gujias.
Peparation Time: 1.5 to 2 hours(for Amateurs)
- 500 gm Khoya
- 250 gm Sugar(upto taste)
- 3 tbsp Raisins, cut into half (kishmish)
- 3 tbsp Almonds, thin flakes(Badam)
- 3 tbsp Cashew nuts, cut into 4 peices (kaju)
- 3 tbsp Pistachios, cut into flakes (pista)
- 1 tbsp cardomom powder (4-5 ilaichis)
- 1 tbsp coconut powder.
- 4-5 tbsp ghee for frying
- 250 gms Maida
- 10-15 tbsp ghee
- Water for kneading the dough
- Oil for deep frying
- Mix 10-15 tbsps of melted ghee with the maida with your fingers till you dont see lumps of maida sticking to the ghee(so that both bind consistently).
- Now add some water and knead lightly. Keep adding water as required and knead into a soft dough(somewhat like the one required for chole bhature).
- Cover with a lightly moistened muslin cloth and set asise for 25-30 mins.
- Put the khoya in a deep-frying pan and fry to a light brown colour. You can use some 3-4 tbsp of ghee so that the khoya doesnt stick to the corners and fries well. Depending on your taste, you can either fry it till it becomes powdery or you can keep it soft.
- Add sugar into the khoya and mix well. Add all the dry fruits and the elaichi powder. Fry for a few minutes and remove from the fire. Let it cool.
- Prepare a small and thick chapati from the kneaded dough. Stuff half of the chapati with the khoya mixture. Fold and draw the edges of chapati inwards to close.
- Heat Oil in a deep frying pan, its ready once it starts letting out heat from the top of the pan, through the oil.
- On medium flame, deep-fry the gujia till golden brown. Take out using a sieve and drain the oil completely. you can also use tissues at this stage.
- Store them in an airtight container.
- Repeat the procedure with remaining dough.