Holi is just round the corner waiting with filled water balloons and water guns in tow. And while we are prepping up our holi clothes and skin care routines, lets brush up our cooking skills a little as well.
Gujiya is a vital part of the Holi feast and makes for the best ever evening munchies when your day has been doused in bhang and colours. This rendition of the gujiya is dipped, stuffed and loaded with oodles of chocolate and is bound be the showstopper this Holi. Follow the recipe and make yourself some!
For preparing the covering, sift refined flour and rub in the ghee and salt. Add cold water and knead into a dough. Cover it with a damp cloth and set aside.
Roast the khoya slightly till it turns pink. Remove from heat and allow it to cool.
Add desiccated coconut, cashew nuts, almonds, raisins, and green cardamom powder to khoya and mix well.
Add powdered sugar and grated chocolate and mix properly.
With oiled hands divide dough into small balls.
Roll out dough balls into small flat circles, put it on the mould. Place the stuffing in the center and apply a little water on the edges, fold the circle into half and press the edges firmly to seal the gujjiya.
Keep gujiyas covered with a damp cloth.
Similarly use up all the dough and stuffing.
Heat sufficient oil in a kadai (wok) and deep-fry gujiyas on medium heat till golden brown.
Drain and place on an absorbent paper.
Let them cool slightly before serving, as the stuffing inside may be very hot.
Make a healthier version by placing the gujjiyas on a greased baking tray. Brush them with a little ghee and bake at 180°C for twenty to twenty five minutes instead of frying