Introduction

 

Hey there, it's Ajay Chopra welcoming you to my channel! Today, let's dive into the festive delight of Gujiya. Ah, Gujiya – it's not just a sweet treat; it's a tradition, a celebration in itself. For me, Gujiya holds a special place because it reminds me of my mom's magical touch in the kitchen. Her Gujiyas were so heavenly that they would melt in your mouth, leaving you craving for more. Let me take you on a journey of nostalgia and flavor as I share with you the recipe that's close to my heart.

 

Now, let's jump straight into the recipe, but before that, let me give you a glimpse of why Gujiya is more than just a sweet indulgence in my family.

 

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Recipe of Holi Special Gujiya

 

Ingredients:

 

For Stuffing:

• 1 tbsp Ghee
• 2 tbsp Charoli
• 2 tbsp Chopped Cashew Nuts
• 2 tbsp Chopped Almonds
• 2 tbsp Chopped Raisins
• 1/2 cup Desiccated Coconut
• 1 tsp Green Cardamom Powder
• 50-60 g Powdered Sugar
• 300 g Khoya (Mawa)

For Gujiya Dough:

• 200 g Refined Flour (Maida)
• 60-70 g Ghee
• Pinch of Salt
• Water, as required

For Frying:

• Ghee, for deep frying

For Garnish:

• Chopped Pistachios

 

 

Method:

 

Gujiya Stuffing:

1. Prepare the Ingredients:

   • Heat ghee in a pan.
   • Toast charoli until fragrant.
   • Add chopped cashew nuts, almonds, and raisins, and toast until aromatic.
   • Toast desiccated coconut until light golden brown.
   • Remove toasted ingredients onto a plate.

2. Combine the Ingredients:

   • While warm, add powdered sugar and green cardamom powder to the mixture.
   • Mix well to distribute flavors evenly.

3. Prepare the Khoya:

   • Heat another pan and add khoya.
   • Saute on low flame until it releases ghee and becomes aromatic.
   • Remove from heat once khoya is ready.

4. Final Assembly:

   • Combine the prepared mixture with khoya, ensuring thorough mixing.
   • The gujiya stuffing is now ready.

 

Gujiya Dough:

1. Prepare the Dough:
   • In a flat plate, add refined flour.
   • Rub ghee into the flour until it resembles breadcrumbs.
   • Add a pinch of salt and incorporate.
   • Knead with water into a tight, smooth dough.
   • Cover with a damp cloth and let it rest for 10 minutes.

 

Making Gujiya:

1. Rolling the Dough:

   • Take a small portion of dough and roll into a thin sheet.

2. Filling the Gujiya:

   • Place rolled dough over a gujiya mould.
   • Add stuffing into the center of the dough.

3. Sealing the Gujiya:

   • Moisten edges of dough with water.
   • Firmly close the mould, pressing to seal edges.
   • Trim excess dough and demould carefully.

4. Frying the Gujiya:

   • Heat ghee in a pan over medium to low flame.
   • Carefully add gujiyas to hot ghee.
   • Fry on low heat until golden brown and crisp.

5. Garnish and Serve:

   • Remove fried gujiyas from ghee and place on paper towels.
   • Garnish with chopped pistachios.
   • Serve warm or at room temperature. Enjoy the delightful flavors!

 

Now, indulge in the deliciousness of homemade Gujiyas, perfect for festive occasions or any sweet cravings!

 

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About the Recipe

 

Gujiya, a quintessential Indian sweet, holds immense significance during festivals like Holi. It's a deep-fried pastry filled with a mixture of khoya (reduced milk), nuts, and coconut, sweetened with sugar or jaggery. The filling is enveloped in a thin layer of dough, crimped at the edges to create a crescent shape, and then deep-fried to golden perfection. Traditionally made with pure desi ghee, Gujiya boasts a delightful crunch on the outside and a luscious, aromatic filling inside. It's not just a sweet treat; it's a symbol of love, tradition, and togetherness.

 

 

Cooking Tips

 

1. Perfect Dough: Ensure the dough is soft and pliable but not too sticky. Adjust the amount of water accordingly while kneading.
2. Even Filling: Distribute the filling evenly to avoid any air pockets inside the Gujiya.
3. Frying Temperature: Maintain the oil at a medium heat to ensure even cooking and a golden-brown crust.
4. Sealing Technique: Press the edges firmly to seal the Gujiya properly and prevent the filling from leaking during frying.
5. Drain Excess Oil: After frying, place the Gujiyas on a paper towel-lined plate to absorb any excess oil.
6. Serve Warm: Gujiyas taste best when served warm, so reheat them slightly before serving if they cool down.
7. Storage: Store Gujiyas in an airtight container to maintain their crispiness and freshness for a few days.
8. Variations: Get creative with the filling by adding ingredients like cardamom powder, saffron strands, or even chocolate for a unique twist.
9. Garnish: Sprinkle some powdered sugar or chopped nuts on top before serving for an extra touch of indulgence.
10. Pairing: Gujiya pairs perfectly with a hot cup of masala chai or creamy thandai during festive gatherings.

 

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Frequently Asked Questions about Gujiya

 

1. What is Gujiya?
   • Gujiya is a traditional Indian sweet pastry filled with a mixture of khoya, nuts, coconut, and sugar or jaggery, deep-fried to golden perfection.
2. What is the significance of Gujiya during Holi?
   • Gujiya is a must-have delicacy during Holi, symbolizing the joy and sweetness of the festival.
3. Can I use store-bought dough for making Gujiya?
   • While homemade dough yields the best results, you can use store-bought pastry dough as a time-saving alternative.
4. How do I prevent Gujiya from becoming soggy?
   • Ensure that the oil is hot enough before frying and fry the Gujiyas in small batches to maintain the crispiness.
5. Can I bake Gujiya instead of deep-frying?
   • While traditionally deep-fried, you can bake Gujiya at a preheated oven at 350°F (180°C) for about 20-25 minutes or until golden brown.
6. How long does Gujiya stay fresh?
   • When stored in an airtight container, Gujiya remains fresh for up to a week.
7. Can I freeze Gujiya?
   • Yes, you can freeze Gujiya for up to a month. Thaw them at room temperature before reheating.
8. What variations can I try in the filling?
   • Experiment with different fillings like dry fruits, chocolate, or even a mixture of mawa and grated coconut for unique flavors.
9. Is Gujiya vegan-friendly?
   • Traditional Gujiya is not vegan due to the use of khoya (mawa), but you can make a vegan version using dairy-free alternatives.
10. What is the origin of Gujiya?
    • Gujiya traces its roots back to North India, where it is commonly made during festivals like Holi and Diwali as a symbol of joy and prosperity.

 

With these tips and insights, you're all set to embark on your Gujiya-making journey and create sweet memories with your loved ones. Happy cooking and happy Holi!

 

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