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.
- 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
- Dry roast the dry fruits in a pan for 5-7 minutes.Keep it aside and let it cool.
- Grind them into a coarse mixture.
- Heat oil in a pan.
- Add the shredded coconut.
- 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)
- Add semolina with 2 tbsp water.
- Cook this mixture for 5 minutes on low flame and allow it to cool.
- Knead the dough with flour, 2 tbsp oil ,semolina, water and salt.
- Add extra flour as needed to keep from sticking to hands and board.
- Place the dough in a greased vessel.
- Cover with a cloth/plastic wrap for 15 minutes.
- 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)
- Add filling in the rolled pastry.
- Seal the edges with flour and water mix.
- Brush the gujiya with oil and bake for 10 minutes@160 degree Centigrade.
- Heat oil in a small & deep kadai.
- Once the oil is hot, add half-baked gujiya to it.
- Cook on low flame for 10 minutes or until golden brown. (or skip #15-17 and deep fry the traditional way)