Gujiya
When the air begins to fill with the playful spirit of Holi, you know that kitchens across North India are coming alive with the sizzle and sweet aroma of Gujiya. This delightful, crescent-shaped pastry is the undisputed king of Holi sweets, a treat that embodies the festive spirit of joy and indulgence. Each gujiya is a pocket of happiness, with a flaky, crispy outer shell giving way to a rich and fragrant filling.
The traditional filling is a decadent mixture of 'khoya' (milk solids) that has been slow-cooked to a beautiful pink hue, combined with roasted semolina, desiccated coconut, and an assortment of finely chopped nuts like almonds and cashews. A hint of cardamom lends a beautiful aroma, completing this perfect festive package. The process of making gujiyas is often a communal affair, with family members gathering to stuff, pleat, and fry these golden pockets of joy. Whether enjoyed on their own or dipped in sugar syrup for an extra layer of sweetness, Gujiyas are a symbol of togetherness and a taste of pure, unadulterated festive bliss.
Ingredients
For the dough:
- 2 cups All-purpose flour (Maida)
- 1/4 cup Ghee, melted
- Water, as needed
For the filling:
- 200g Khoya (Mawa), crumbled
- 1/2 cup Powdered sugar
- 1/4 cup Semolina (Sooji), roasted
- 1/4 cup chopped Almonds & Cashews
- 2 tbsp desiccated Coconut
- 1/2 tsp Cardamom powder
- Ghee or oil for frying
Instructions
- Prepare the dough: In a bowl, mix flour and melted ghee. Rub with fingertips until it resembles breadcrumbs. Gradually add water and knead a firm dough. Cover and rest for 30 minutes.
- Prepare the filling: Roast the khoya in a pan on low heat until it turns light pink. Let it cool. Mix in sugar, roasted semolina, nuts, coconut, and cardamom powder.
- Assemble the Gujiya: Knead the dough again. Roll out small, thin discs. Place a spoonful of filling on one half of the disc.
- Apply a little water on the edges, fold the other half over and press the edges to seal. You can use a fork to press the edges or pleat them with your fingers. Gujiya moulds can also be used.
- Fry the Gujiya: Heat ghee or oil in a kadai on low-medium heat. Slide in a few gujiyas at a time and fry on a low flame until they are golden and crisp on both sides.
- Drain on an absorbent paper. Let them cool completely before storing. They can also be dipped in sugar syrup if desired.