Gorge on Home Made Gujjiyas This Holi!

As Holi approaches, there is an innocent mischief that hangs in the air. The boisterous activity of chasing people with colour and cheer makes the merrymakers quite hungry and it is the quintessential sweet of the season- the good old gujjiya that people crave for. What is sure to make the heavenly gujjiyas taste even better is if they are home made. Here’s a recipe to help you-

To make a batch of 30 gujjiyas, you will need:
• 2 Cups – Plain Flour/Maida
• 4 tbsp – Ghee
• Oil – To Deep Fry
• 1 Cup – Sooji
• 3/4 Cup – Mawa
• 2 Cups – Powdered Sugar
• 1/2 tsp – Cardamom Powder
• 1/2 Cup – Grated Dry Coconut
• 2 tbsp – Raisins
• 4 tbsp – Chopped Cashew nuts

1.Knead the flour and ghee into a stiff dough, cover it with a damp cloth and keep it aside to set as you prep for the filling.

2.Cook the mawa on a slow flame for about 3 minutes and transfer it into a big mixing bowl

3.Dry roast the sooji until its light brown, add powdered sugar and cardamom seeds. Add this to the cooked mawa along with cashew nuts, raisins and grated coconut.

4.Knead the dough again for 4-5 minutes to make it soft. Roll out circles of the size you desire.

5.Place an appropriate quantity of filling on to each circle and close the package to make a half moon shape. You can also use the gujjiya moulds that are easily available in the market to make gujjiyas of a consistent shape. Grease the mould with some oil before you lay the circle of dough in it.

6.Heat enough oil for deep frying, drop 3-4 gujjiyas at a time and fry in medium to slow flame until both sides are golden brown. Turn the gujjiyas around three times so they cook well on both sides.

7.Use butter paper or kitchen tissues to absorb excess oil.

Your batch of delicious gujjiyas is ready to be gorged!

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