Gujiyas for Holi

Gujiyas for Holi

Gujiya is a gujarati sweet dish that is synonymous with Holi and Diwali. It is like a sweet samosa. It keeps well, and hence can be made a couple of days ahead of time. We present to you a healthier version of the dish, without stepping too far from tradition. Enjoy, and wish you a very happy and colourful holi.

Ingredients:

  • 1-1/2 cup dry fruits(almond,cashew,walnut)
  • 1 cup desiccated coconut
  • ⅓ cup jaggery
  • ⅓ cup dates
  • ½ tbsp poppy seeds
  • 1 tbsp sooji or semolina
  • 1 tsp elaichi or cardamom
  • 2 tbsp water
  • 2 cup atta
  • ¼ cup sooji or semolina
  • A pinch of salt
  • 2 tbsp oil
  • Warm water for kneading
  • 1 tbsp aata with 1 tbsp water, for sealing
  • Oil for frying

Instructions:

  1. Dry roast the dry fruits in a pan for 5-7 minutes.Keep it aside and let it cool.
  2. Grind them into a coarse mixture.
  3. Heat oil in a pan.
  4. Add the shredded coconut.
  5. Saute for 5 minutes on low flame and add the roughly chopped dates, jaggery and dry fruits. (Add some cashewnut paste to this if you want a deep rich taste)
  6. Add semolina with 2 tbsp water.
  7. Cook this mixture for 5 minutes on low flame and allow it to cool.
  8. Knead the dough with flour, 2 tbsp oil ,semolina, water and salt.
  9. Add extra flour as needed to keep from sticking to hands and board.
  10. Place the dough in a greased vessel.
  11. Cover with a cloth/plastic wrap for 15 minutes.
  12. Take a small portion and roll it into small round ball. Roll it out and lay it on the inside of a gujiya mould (Grease the mould to make sure that the rolled dough doesn’t stick to it)
  13. Add filling in the rolled pastry.
  14. Seal the edges with flour and water mix.
  15. Brush the gujiya with oil and bake for 10 minutes@160 degree Centigrade.
  16. Heat oil in a small & deep kadai.
  17. Once the oil is hot, add half-baked gujiya to it.
  18. Cook on low flame for 10 minutes or until golden brown. (or skip #15-17 and deep fry the traditional way)

 

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