Gujiya
A classic sweet for the festival of Holi, Gujiya are crescent-shaped fried pastries filled with a sweet mixture of khoya (milk solids), nuts, and coconut.
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.