Holi Gujiya: 30-Min Recipe

Warm, flaky gujiyas, that are just mildly sweet, are so Holi. Although they are just as popular at Diwali too. Vidhya Pant presents a step-by-step recipe for your convenience.

Ingredients

• 500 gm maida or all-purpose flour
• 1 kg khoya or mawa or milk solids
• 50 gm chironji seeds or Cuddapah almonds
• 500 gm sugar

Ingredients, continued

• 200 gm sooji or rava or semolina, dry roasted
• 100 gm desiccated coconut, grated
• Warm water

Ingredients, continued

• 2 tbsp ghee
• Little milk for sealing the gujiyas.
• Oil for deep frying

Method

• In a bowl, add the ghee and the maida.
  Mix well with your fingers.
  Gradually add the warm water and knead into a smooth and firm dough.
• Cover it with a damp kitchen towel and let it rest for 20-30 minutes.

Method, continued

• Heat a kadhai and add the mawa.
  Let it warm up for 3-4 minutes over medium heat, stirring continuously, until it softens.

Method, continued

• Then add the sugar, chironji, sooji and coconut to it.
• Cook for a minute or 2 more, until the sugar dissolves.
  Keep aside to cool.

Method, continued

• Divide the maida dough into ¾ inch-diameter balls and roll each into small pooris.
  Add a tbsp of the filling on one side of the poori.
• Dip your fingers in cold milk and moisten the edges before folding the poori to form a half-moon.
  Press the edges together firmly to seal it.
  Repeat the process with all the pooris.

Method, continued

• Heat the oil in a deep kadhai or frying pan over medium heat; the oil should be hot but not smoking.
• Carefully slide the prepared gujiyas into the hot oil.

Method, continued

• Fry in batches, making sure not to overcrowd the pan.
  Fry until golden and crispy, turning them occasionally to ensure even cooking.
• Drain the gujiyas on a paper towel-lined plate to remove excess oil.
• Serve it warm or store it in an air-tight container.

Tips
Allow an extra half an hour to rest the maida dough.
You may consider seasoning the stuffing with a little green elaichi or cardamom and adding a handful of raisins, finely chopped.
You can use a mould to close the gujiyas.