Holis of my childhood were incomplete without my mother’s gujhiyas. I really looked forward to them. Normally, I don’t find time to make them for Holi. But this year, I planned ahead and finally got a batch done last evening. The kids loved them hot off the kadhai. There are more to be savored over the next few days. Here is my recipe:
For 15 medium sized gujhiyas
For the crust:
2 cups maida/all-purpose flour (I used one cup wholewheat flour and 1 cup maida)
2 tbsp. ghee/clarified butter 1 pinch salt
Some cold water to knead the dough
For the filling:
200 gm. khoya (unsweetened) (I bought but you can make your own by reducing full-fat milk)
2 tsp. ghee
1/2 cup chopped dry fruits (almonds, cashews and raisins; you can use pretty much what you like)
3 tbsp. sugar powdered or to taste
Recipe: For the filling: This is your filling. Now make small balls from the dough. Roll each out in a circle. Put one tbsp. filling in the center of the rolled out circle. Seal the edges by applying a bit of water. Now, tuck the edges in to form a curly pattern.
Don’t fill too much filling or the gujhiya may break while frying. Once all the gujhiyas are ready in this manner, keep them covered by damp towel. Heat some vegetable oil in a kadhai/wok. Fry a few gujhiyas at a time till they are golden brown on both sides and well cooked. Take them out. Cool and store in an airtight container. They will easily last a week or two if they last that long. Enjoy this sweet treat whenever you like and especially this Holi.