Holi, the festival of colours, falls on the full moon day in the month of Phalgun - March of every year. Holi heralds the arrival of spring - the season of hope and new beginnings. It is a glorious spectacle, a riot of colours - crimson, red, pink, orange, purple, yellow and green. On this day people throw coloured powder gulal or coloured water on each other.

Recipe Servings: 10
Prep Time: 10 Minutes
Cook Time: 1 Hour
Native to Rajasthan, gujiyas are sweet dumplings made of maida or flour and filled with a delightful khoya and dry fruits mixture. Deep fried in ghee and dipped in a sugary syrup, this Indian dessert is commonly made during the festival of Holi around the country.
Ingredients
For the dough:
2 cups refined flour
1 cup clarified butter
Water to mix
For the filling:
1 cup khoya
1 cup sugar
1 tsp green cardamom - powdered
1 Tbsp almonds - finely chopped
Ghee for deep-frying
For the syrup:
1 cup sugar
1 cup water
Method
Rub 1/4 cup ghee into the flour and knead into a stiff dough with water.
Leave to rest for at least half an hour.
For the filling:
- Saute the khoya over medium heat till it looks slightly fried.
- Take off the heat and when it cools, mix in the sugar, cardamom and almonds.
- Shape the filling into ovals about 21 cm length and 1 cm thickness.
- Make balls of the dough and roll out into 1 cm / 1/8 in thick rounds.
- Take a round, wet the edges with water and place a piece of filling over one half.
- Fold the other half over and press the edges together to seal.
- Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.
- Make all the gujiyas in this way. Heat ghee in a kadahi. To check if the ghee is hot enough put a piece of dough in it. If it comes up at once, add as many gujiyas as fit in comfortably.
- Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.
- Make sugar syrup by cooking water an sugar together, till one thread consistency
- Dip the gujiyas in it, lift and let dry on a plate.
- Fry the rest, increasing the heat for a few seconds before adding the next lot.
- Can be eaten hot or at room temperature and can be stored in air-tight containers.
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