https://www.youtube.com/watch?v=VKFh0DDOZDk
Let’s play holi, this year in the most beautiful way ever, with colours of love, blossoms from spring, and amazing feast from our own traditional kitchens…
With the passing by winters and the onset of mild summers, and Annual Exams around , the memories of mumma and maamiji (aunt) sitting together for whole day, helping each other to make gujiya, and thandai and other snacks for the festival day, brings back that tenderness in my thoughts and feels like a child when I look at my plate of gujiyas. Only participation we had as kids was, sneaking into the kitchen to grab whatever we could from the door of the kitchen itself. Mom had a very simple way of doing things and efficiency with which she would make them , 
comes after years of work, which I am yet to achieve. I still have the recipe written by her, with all her do’s and don’ts in my book, which is like a script and the worn out pages make me nostalgic at the sight of it. Have tried to share all with you, and believe me Lists not difficult to get some of them ready at home… . I relive these memories by preparing all what mom does, and my kids lending me a hand , relishing homemade stuff.
| Prep Time | 30-45 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes |
| Servings |
Pieces
|
- 250 grams Maida
- 50-60 grams Ghee( clarified butter) melted
- 75-80 ml Water
- 250 Grams Khoya Mawa ( Dairy product)
- 2 Tbsp Sooji Semolina
- 200 Grams Boora Powdered Sugar
- 2 Tsp Powdered Cardamom Powder
- 25 Raisins Chopped
- 25 Almonds Chopped
- 50 Grams Dessicated Coconut
Ingredients
Filling
|
|
- Take maida , and spread ghee all over the maida.
- With the help of your fingers and palms , rub in the ghee into maida, so as to have crumb consistency, and make sure each every bit of maida is completely coated with the fat.
- At this stage, the perfect way to check if the quantity of ghee added is enough or no, is that this mixture should be able to hold when pressed in hand and form a ball.
- Now add water in batches in two goes, and form a tight firm dough.
- Now allow the dough to rest for at least 30 min- 45 min, covered with a damp cloth.
- .Meanwhile work on the filling.
- Roast sooji for about two to three minutes, to take away moisture, if any..
- Take a pan and add, coarsely grated Khoya, cook in on a low, till slightly brown
- Add Sooji and Khoya and add Dessicated coconut
- Mix well allow to cool
- Once cooled, mix in the sugar and nuts, and the cardamom powder.
- Now take out the dough and knead back for a minute into a smooth dough.
- Take small portion at a time and roll out a thin circle.
- Place it on the mould and fill the khoya mixture in the centre towards the straight edge of the mould.
- Now apply a little water/milk on the curved edge and close the mould. Press for 10 seconds and remove excess dough
- Prepare some more gujiyas and allow them to rest for 15-20 min, Keep covered with a wet cloth( squeeze extra water from the cloth)
- Meanwhile heat sufficient oil in a kadhai Fry the gujiyas on a medium to low flame till brown.
- You can place the gujiyas on a baking tray covered with butter paper, brush with milk and bake for 15-20 min each side till crisp @ 180 Degree C on a middle shelf of the oven.
- Cool and store in an air tight container
Adding two tablespoons of semolina to the filling keeps it dry, which can be omitted if u like gooey filling.
Adding two tbsp of semolina to the dough makes it crisp.
Store once cool