Tasty Recipe of Holi Gujiya – Easy & Simple to Make

Holi is a grand Indian festival of happiness. This festival is celebrated together with family, friends and loved ones in colorful mood. Holi festival is celebrated during late winters and onset of spring in India. This colorful festival transcends above caste, creed and social status.

This year Holi will be celebrated on 23rd of March 2016. People exchange warm greetings of Holi. They play Holi with colourful abirs. Holi sweets and gifts are exchanged among family, neighborhood and friends. Those who are unable to visit their family on Holi can send online Holi gifts for loved ones.

Celebrate this festival with delightful sweets rich in Indian flavours. Make delicious Gujiya for Holi at home to give a mouthwatering treat to your family, friends and guests. Check out the simple recipe of Gujiya.

Ingredients for Outer covering

• Refined flour – 1 cup
• Water – ¼ cup + 1 tablespoon
• Pure Ghee 1 tablespoon For kniding the dough
• Salt – a pinch

For Stuffing

• Khoya - ½ cup
• 4 Chopped Cashew nuts
• 4 Chopped Almonds
• 12-15 Raisins
• 1 tablespoon of Grated coconut 
• ¼ teaspoon of Cardamom powder
• A pinch of grated nutmeg
• 3 tablespoon of sugar in powdered form
• 500 grams of Ghee or refined oil for frying

Recipe instructions

• Start with making the stuffing of Gujiya. Heat Khoya in a pan on medium flames.
• Continue to stir till it gets melted without sticking on the bottom of the pan 
• Cook stuffing till it becomes light brown in colour.
• Remove it to a cooling bowl. So that the Khoya gets cool down faster.
• Make the Gujiya dough while Khoya is cooling
• Mix refine flour with pinch of salt. Put ghee and gently rub it into flour using fingertips. It will become like breadcrumb in texture. Start adding water as required at a time. 
• Knead it into stiff but soft dough. Cover it and keep aside for 15 minutes. 
• Now khoya has become warm. Add sugar, nutmeg, cashews, almonds, cardamom powder and raisins.
• Mix it well on the fingertips and smoothen out all the lumps. 
• Start making Gujiya balls by making one flatten disc at a time. Roll into four inches of diameter circle using rolling pin and broad. 
• Put a tablespoon of Khoya stuffing around the center.
• Apply little water around the edges of the disc using your finger.
• Fold it into half circle and seal the edges by pressing. You can also use gujiya mould for shaping gujiya. 
• Make all the gujiya one by one and cover them with kitchen towel to prevent from drying out.
• Heat the oil or ghee in deep bottom pan on medium heat for frying.
• Once the oil is hot enough, then fry a few at a time, flip in between for even golden browning colour.
• Take out the gujiya once it is golden brown and crispy from all sides
• keep it on the paper towel and lined plate for soaking extra oil
• Let all the gujiya get cool completely before serving. Outer layer will become nice and crispy.

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