Holis of my childhood were incomplete without my mother’s gujiyas. 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 savoured over the next few days.
Here is my recipe:
- 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
- ½ cup chopped dry fruits (almonds, cashews and raisins; you can use pretty much what you like)
- 3 tbsp. sugar powdered or to taste
- Take the ingredients for a crust and mix.
- Add cold water and knead to a stiff dough.
- Cover with a damp cloth and keep for half an hour.
- Now fry the khoya in ghee for about 10-15 minutes till it is golden. Fry on a low heat.
- Let the mixture cool down completely. Now add the chopped dry fruits and powdered sugar and mix well.
- To make gujiyas, roll out the dough into a circle. Make a fold in the half.
- Put a tablespoon of filling in the center and close each gujiya. You can make a pattern when closing the ends.
- Make all the gujiyas in this manner.
- Now heat oil/ghee and deep fry them on medium flame till they are golden brown.
- Take them off and serve hot or cold. They are delicious.
If you want your gujiyas richer, you can fry them in ghee. If you want them low calorie, you can bake them.
You can also make khoya at home by reducing full-fat milk till all the moisture has dried up.
Step by step Pictures
Take the refined flour and whole wheat flour together with salt.
Add melted ghee to the flours.
Now knead with cold water to form a stiff dough. Keep aside covered with a damp towel.
To make the filling, fry the khoya in ghee till it is pretty and golden.
To the cooled khoya add chopped dry fruits and powdered sugar. 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.
Keep the gujiyas covered by a damp towel before frying.
Heat some vegetable oil/ghee 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.
Let me know how it tasted.