Holi special Gujiya Recipe

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Gujiya Recipe

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  • Recipe Servings: 10
  • Prep Time: 10 mins
  • Cook Time: 1 hr 10 mins
  • Total Cook Time: 1 hr 20 mins
  • Difficulty Level: Easy

 How to make gujiya?

Gujiyas are the sweet dumplings made of maida or flour and filled with the stuffing of delightful khoya and dry fruits mixture. Gujiyas are popular among Uttar Pradesh, Rajasthan and Madhya Pradesh. Deep fried in ghee and dipped in sugary syrup, gujiyas are commonly made during the holi festival. The crisp crust of outer layer cracks in the mouth for the sweet filling to take on your senses. Nowadays, there are varied varieties of gujiyas are available with different fillings such as dry fruit gujiya, mawa gujiya and even healthier ones.

  • Step 1

This popular Gujiya recipe can be prepared by following some simple steps given below: Take a bowl, add flour and water to make a soft dough. To accentuate the taste of this traditional recipe add some ghee.

 

 

  • Step 2

To make the dough soft, knead well by sprinkling some water. Once the dough attains a perfect consistency, keep it aside for 60 minutes. In the meantime, take a deep fry pan then saute khoya and semolina till it turns golden and keep it aside to cool.

  • Step 3

Add sugar, green cardamom and soaked almonds to the cooled khoya and mix well. To make this stuffing even more delicious add some dry roasted nuts and raisins, this will add a nice crunch to the Gujiya recipe. Moving on to the next step, take two drops of ghee or refined oil and spread it well on your palms.

  • Step 4

Then make small round balls from the dough and make a cup-like-space in the balls to fill the sumptuous stuffing. After adding the filling seal corners in such a way that it secures the stuffing, while frying the Gujiya. Roll the sides as per your choice of pattern.

  • Step 5

Heat ghee in a pan over medium flame. Fry the Gujiyas till golden brown from all the sides and serve it with some Thandai and spicy pakoras. Garnish it with some saffron strands and crushed pistachios. You can also serve it with some Rabri.