Holi is about to arrive and the preparation for the festival starts well in advance. The festival of colours is known as the most enthusiastically celebrated festival not only do the people play with colours, waters but it is also a great time for all the food lovers. There are certain Holi delicacies that make the festival worth the wait.
When we talk about sweets, the most popular one is Gujia and without it Holi is incomplete. Some of the other traditional food includes Malpuas, Gajar Kanji, Dahi Bhalla etc.
Gujia is a sweet snack with a crispy outer layer and filing of khoya inside and also suji.
Here’s an easy recipe of making Gujia at home
Plain Flour – 2 cups ( 250 gms)
Ghee- 1/4 cup ( 60 gms)
Mawa – 1/2 cup ( 125 gms)
Semolina – 1/3 cup ( 60 gms)
Boora – 3/4 cup ( 150 gms)
Almonds – 10 to 12 (finely chopped )
Cashew nuts – 10 to 12 (finely chopped)
Grated Dry coconut – 1/3 cup
Raisins – 1 tbsp
Green Cardamoms – 6 to 7
Black pepper – 10 to 11 (coarsely grounded)
Nutmeg – 1/2
Ghee – For frying
Steps to make Sooji Mawa Gujia:
- Take Plain flour in a mixing bowl, make a hollow pit in it, add ghee to it, mix well with hands. Add lukewarm water in small portions and knead a stiff dough. Cover and keep it aside for 20 to 25 minutes to set.
- For stuffing, heat pan, add 2 tbsp ghee to it as ghee melts add semolina to it, Stir and roast it, until golden brown. Keep the flame medium.
- Take the mix in a bowl, take out semolina, pour over the sugar. Roast dry fruits, such as cashews, almonds for a few minutes. Keep in the same bowl as sugar.
- Slightly roast grated coconut, in a hot pan for half a minute. Keep in the same bowl.
- Crumble and add mawa to the pan, stir and roast, till it changes colour. Keep the flame medium.
- Add raisins to the bowl, take cardamoms coarsely grind them and add, grind black pepper as well, add and grate nutmeg over it. Mix all ingredients well.
- Meanwhile, the dough is ready, knead it a bit. Divide dough into 2 parts, make a log, break lumps.
- Lift dough lump, press and make a round dough ball, like a peda/ slightly flattened. Roll it out thin from the edges with 3 to 4 inch in diameter.
- Take the gujiya mould, keep the poori over the mould so that, the lower part of it comes above.
- Put stuffing in the poori, grease edges of poori with water. Close the mould. Press well on the edges. Remove extra dough.
- Open the mould, take out gujiya keep in a plate. Likewise roll out, stuff and prepare all gujiyas. Keep in a plate.
- Heat ghee to fry the gujiyas, keep it medium hot. Put one gujiya to fry and check, when frying reduce the flame.
- Put as many gujiyas as they fit. Once roasted from beneath, flip them. Stir and fry until golden brown from both sides, Keep flame medium low.
- Lift the gujiya in the ladle. Take out from the wok, keep in the plate, Fry all Gujia likewise.