Gujhiya for Holi

Happy Holi to all

Gujhiya is a sweet dish. Usually we make this in our Indian festival Holi. Gujhiya is stuffed with dry nuts and khoya. My mom used to make this and me and my sisters helped her in . In my childhood I wouldn't like to eat it and my mom forced me to eat. Now I am very far away from her and I eat and make Gujhiya because I want to go back to my childhood. Each and every moment I was missing my mom and my sisters.This is her recipe with some change.  She used real and pure khoya and I used instant khoya.

Ingredients:

For the Dough:

500 gms Maida (All purpose flour)

6 tblsp Oil / Ghee (melted)

For the Filling :

500-600 gms Khoya

1/2 -tsp green Cardamom Powder

25 -gms chopped Almonda

25 -gms Raisins (Kishmish)

25 -gms dried Coconut (shredded)

350- gms Sugar (Cheeni) or to taste (powdered)

 Oil to fry

Instruction: 

 

• Sieve the flour.
• Mix the six tablespoons of oil with the maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
• Now add some water and knead lightly. Keep adding water as required and knead into a soft but tight dough. Set aside and cover with a damp cloth. 

• Now mash the khoya and fry it in a deep pan till light brown in color. Add sugar,  almonds, cashews, coconut and raisins.cardamom powder into the khoya and mix well.Fry for 2 minutes and remove from the heat. Allow it to cool. 
• Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.

• Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
• Take care that the filling does not come out.
• Prepare all the gujiyas and spread on a cloth.
• Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame.
• When golden brown in colour, drain and allow to cool. Store for use in an airtight glass jar.

• Tip : Gujiya moulds can also be used (they are easily available in any indian store or American shop like ROSS the name of "Pasta Mold").
• For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side.
• Moisten the edges of the round and fold one side of the mould over the other.
• Remove the excess edges and reuse. 

This recipe is heading to the these event:Holi Aayi Re by Vatsala , hosting the Only Orignal Recipe by Nivedita  and annoncing by Pari. and Walking through the Memory Lane by  Gayatri .