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Almost every Indian festival has that one signature delicacy without which the festivities are a tad lacklustre. You can dress up all you want for Diwali, decorate your house with all the lovely lights, but until you get a load of your favourite Kaju Katli, something will continue to feel amiss. Similarly, Holi in North India is quite as incomplete without Gujiyas and Chaat, and if there is a dish one dish that brings together the best of both worlds, it has to be the Dahi Ki Gujiya. That’s right. For the unversed, Gujiya is a dumpling is that is filled with a sweet mixture of mawa, desiccated nuts and/or nuts and raisins. It is deep-fried and decorated with beautiful silver varq. This is the most popular version of Gujiya, there are of course multiple kinds of gujiyas that you may have not heard about. For instance, have you ever heard of ‘Pani Ki Gujiya’, no this is not a Gujiya stuffed with water, but a gujiya that is steamed instead of being deep-fried. Another gujiya with a rather interesting name is Dahi ki Gujiya, Dahi is a Hindi word for yogurt just by the way and aren't you so intrigued now?
What Is Dahi Ki Gujiya? How Is It Made?
Dahi ki Gujiya is said to have its origins in Rajasthan, but it is also savoured in parts of Uttar Pradesh and Delhi on the occasion of Holi. So, what is Dahi Ki Gujiya after all? It looks a lot like Dahi bada. An Urad dal batter is stuffed with green chillies, raisins and ginger, which is deep fried. Immediately drop these gujiyas in saltwater so that the gujiyas come out soft and spongy. Once done, serve these gujiyas with a dash of whisked yogurt, sweet and sour chutneys, chaat masala and any topping of your choice.
Here is the recipe of Dahi Ki Gujiya, try making it at home and let us know how you liked it.
