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Gujiya, a popular and traditional North Indian dessert made of a crisp, flaky pastry filled with a sweet khoya and dried fruit stuffing, is the first treat that springs to mind when we think about Holi. Indian Ghugra which are popularly called as gujiyas are fried pastries filled with ground nuts and warm spices. During the holidays of Diwali and Holi, gujiya is a well-liked delight. Any Indian cuisine cannot be prepared in a particular "traditional" manner. From area to region, traditions differ greatly. Sooji, ground almonds, sometimes ground pistachio,sugar, and spices are all ingredients in this recipe for gujiya.
The Ghugra or Gujiya is thought to be a native of our country's Bundelkhand region. But it has undoubtedly gone far farther than that! The moon-shaped, sweet-stuffed, deep-fried dessert is made from dried fruit and flours. It may have its origins in the Baklava of Turkey, which is wrapped in flour and filled with fruit. As a result, the gujiya traveled widely through space and time to become wholly Indian. Naturally, the name changed as it traveled through each state individually. It is known as Karanji in Maharashtra, Ghughra in Gujarat, and Pedakiya in Bihar. Consequently, the stuffing was modified to reflect what was more in demand locally. In the same way that North Indian gujiyas are filled with mawa, South Indian gujiyas may be overflowing with coconut. But as long as there are enough of these sweets, there won't be any disputes over their provenance.
Prep time: 1 hour
Cook time: 30 minutes
Servings :
Ingredients:
For the filling:
- 1 cup melted Ghee, clarified butter
- ¼ teaspoon Saffron
- 3 cups Sooji, very fine
- 2 cups Almond Flour
- 1 teaspoon cardamom
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 2 cups Sugar, additive free powdered
For the dough:
- 2 cups All Purpose Flour (Maida)
- ¾ cup Corn Starch
- ¼ cup Melted Ghee
- ⅜ cup Sooji
- ½ cup Confectioners Sugar
- ½ cup Water
Method:
- For the filling, cook the ghee in a large pot on high before lowering the heat.
- Stir on low until golden, fragrant, and clumpy. Add saffron and sooji. It could require stirring continuously for at least ten minutes. You don't want any of it to become brown in any way.
- Transfer into a different container to let it cool and cease cooking.
- Now combine the almond flour and spices. Mix in the sugar last.
- By combining a spoonful of the filling in your fist, form clumps of the filling.
- For dough, combine flour, corn starch, ghee, sooji, and sugar in a bowl. Add water slowly and knead a smooth dough.
- Now, create tiny balls , flatten them and place the filling and make a half circle. As with a pie crust, fold over the edge to provide a decorative finish.
- Before cooking, let the ghugra dry out overnight. It should no longer have a sticky exterior and be much simpler to handle without deforming. If you deep fry it before it dries, it will strangely bubble up and it will remain soft.
- Over a medium heat, deep fry each one in ghee. Ensure that the decorative side of each one goes down first before putting it in the oil. Once both sides are a rosy golden hue, turn them.
Refrigerate and keep in an airtight container.
So, indulge in delectable gujiyas with your family and loved ones to sweeten up the festival of colors. Merry festivals!
