Gujiya Recipe - Another Sweet to Celebrate Holi and Diwali

The festive fervor of Holi and Diwali is not just incomplete without colors but also sweet delights! Every family has their own traditions when it comes to any festival in India but there is one thing that you will find common in Holi and that is the delicious sweet, Gujiya.

Anyone who loves traditional Holi cuisine, would know why Gujiyas are the sweetest thing about this beautiful festival. Gujiya is a sweet, fried, sugar-laden crescent-shaped dumpling filled with nuts, sugar and mawa. The authentic version is laced with Chashni or sugar syrup.

They are typical of Uttar Pradesh, Rajasthan, and Madhya Pradesh, also known as Gughara, Pedakiya, Purukiya, Karanji (popular in Maharashtra, but has a filling of coconut, poppy seeds, sesame seeds and walnuts) Kajjikayalu, Somas and Karjikayi in other regions. The crispy outer layer bursts in the mouth, allowing the sweet filling to take over. Today, there are many versions of gujiyas with different fillings, such as nut gujiyas, mawa gujiyas, and even healthier ones like baked gujiyas, but nothing beats the timeless classic.

For celebrations, Indian homes prepare it in large quantities to offer to anyone who visits at any time of the day.



Preparation Time: 10 mins
Cooking time: 40 mins
Servings: 4 servings
Calories: 197

Ingredients:

250 gm ricotta cheese
2 cups milk
1 cup sugar
3 cup wheat flour
1 tsp cardamom powder
1 cup ghee
10 raisins
10 almonds
1 tbsp poppy seeds
1 cup coconut
Water, as required
Salt to taste

Recipe Method:

In a mixing bowl combine the flour, salt and a tbsp ghee. Gradually add water and knead to form firm dough. Cover with a wet cloth and leave aside.

In a frying pan, add the milk, cheese, coconut, chopped almonds, sugar, cardamom powder, poppy seed and raisins and mix well. Cook still the milk evaporates. Allow the mixture to cool.

Divide the dough into small sections, roll them out into flat round pancakes. Place a spoon of thickened milk mixture at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.

On slow fire, heat ghee in a pan and deep-fry both sides till golden brown. Take out using a sieve and drain the oil properly by removing onto paper towels and allow it to cool.