Holi Special: Treat Your Sweet Tooth With Delicious Gujjiya, Recipe Inside

New Delhi:  Gujiya is popularly made on the occasion of Holi, Teej, Karwa Chauth, and Diwali. This North Indian dessert is truly delicious and can be made with some easily available ingredients like – Khoya, sugar, almonds, green cardamom, semolina and flour. Let’s take a look at the process in detail.

Ingredients of Gujiya

• 3 cups all-purpose flour

For Filling

• 300 gm khoya
• 1 tablespoon powdered green cardamom
• 1/4 cup semolina
• 1 1/2 cup sugar
• 2 tablespoons finely chopped almonds

For Dough

• 1 1/2 cup ghee
• 1 1/2 cup water

Instructions

Step 1 Mix together all-purpose flour and water

This popular Gujiya recipe can be prepared by following some simple steps given below. Take a bowl, and add all-purpose flour and water to make a soft dough. To accentuate the taste of this traditional recipe, add some ghee to the dough.

Step 2 Knead a soft dough

To make the dough soft, knead well by sprinkling some water. Once the dough attains the perfect consistency, keep it aside for an hour. In the meantime, take a deep-fry pan then saute khoya and semolina till it turns golden and keep it aside to cool.

Step 3 Prepare the filling for Gujiya

Add sugar, green cardamom and soaked almonds to the cooled khoya and mix well. To make this stuffing even more delicious, add some dry roasted nuts and raisins, this will add a nice crunch to the Gujiya recipe. Moving on to the next step, take two drops of ghee or refined oil and spread it well on your palms.

Step 4 Prepare puris and fill them with the stuffing

Then make small round balls from the dough and make a cup-like space in the balls to fill the sumptuous stuffing. After adding the filling seal corners in such a way that it secures the stuffing while frying the Gujiya. Roll the sides as per your choice of pattern.

Step 5 Deep fry the Gujiya and enjoy

Heat ghee in a pan over medium flame. Fry the Gujiyas till golden brown from all sides and serve it with some Thandai and spicy pakoras. Garnish it with some saffron strands and crushed pistachios. You can also serve it with some Rabri.