Holi is an important North Indian spring festival, also known as festival of colors. Holi is generally celebrated on the last full moon day of the lunar month ‘Phalgun’, which usually falls in March or sometimes February. The celebrations start with a Holi bonfire or ‘Chachor’ on the night before Holi where people gather, sing and dance. The next morning is a free-for-all carnival of colors, where participants play, chase and color each other with dry powder and colored water, with some carrying water guns and colored water-filled balloons for their water fight. The festival signifies the arrival of spring, end of winter, and for many a festive day to meet others, play and laugh, forget and forgive, and repair ruptured relationships.
My ‘Mawa Gujiya’ recipe in a North Indian special occasion sweet or dessert. ‘Gujiya’ is nothing but a sweet dumpling made with flour and stuffed with ‘Khoya’ (evaporated milk). When it is Holi time, it was tough for me to decide on the recipe to prepare. Seeing the wide variety of dishes being prepared for Holi, I was completely lost. However this ‘Mawa Gujiya’ seemed interesting to me. I then went hunting for the recipe on the internet. Since I could not find one recipe which appeased me, I took bits and pieces from multiple places and added my customizations wherever needed. You would have probably guessed what I would tell next. Yes, indeed the ‘Mawa Gujiya’ came out exceedingly well and the taste was just amazing, perfect for any celebration. I haven’t coated the ‘Gujiyas’ with sugar syrup …. However you can do that too. I have used some semolina in the filling and for making the dough for adding texture and crispiness in the outer layer. Wish you all Happy and Colouful Holi in advance!
Ingredients (15-16 no of Gujiya)
- Mawa/Khoya – 200gms
- Coconut – 1 cup (Scrapped)
- Semolina/Suji – 3 tsp
- Cardamom Powder – 1 tsp
- Cashew Nut & Almond – ½ cup (chopped)
- Raisins (kishmish) – 25gm
- Caster Sugar – 100gm
- Milk – ½ cup
- All Purpose Flour (Maida) – 300gm
- Semolina – 1-2 tsp
- Milk – 1 cup
- Clarified Butte/Desi Ghee – 2Tbsp
- Oil – For Deep Frying
- Firstly we will knead dough for outer crust of Gujiya. Put Maida (all purpose flour) and semolina in a bowl and add ghee into it, now mix both ingredients. After that add milk into it in intervals and start kneading the dough.
- After this cover the dough with a damp cloth for 10 minutes. It should not be soft dough rather a little on harder side.
- For stuffing of Gujiya firstly roast mawa/khoya in a pan (non stick pan will be better option). After it starts melting add coconut and stir for few minutes.
- Then add sugar. When the sugar gets dissolved and the mixture starts to become little sticky add semolina (suji).
- Add little milk if required. You need to stir the mixture constantly or else it will stick to the bottom of the pan.
- When the mixture starts to release from the pan take it out in a pan and spread it to cool. After it cools down add cardamom powder (elaichi), cashew nut, almonds and raisins. Now mix all ingredients and Gujiya stuffing is ready.
- To stick the sides of Gujiya we have to prepare a thick paste of all purpose flour, by just adding some water to a table spoon of flour. Mix both well and paste is ready.
- Now divide dough in small balls, it should not be so big balls or so small, it would be around 1.5 inch diameter.
- Now flatten each dough ball with roller pin, nor so thin neither so thick. Roll each flattened ball into a 4 inch diameter circle using rolling pin and rolling board. Put 1Tbsp of filling in the middle of the circle. Apply a little maida paste/water around the edges using a brush. Fold it into half circle. Seal the edges by pressing it with finger first and then using a fork to mark the edges.
- If you have a Gujiya mould all this can be done using the same. If you are making Gujiya with the help of mould then flatten it little bigger than mould size. Keep flatten dough on Gujiya mould, now apply maida paste/water on sides of flatten dough and fill a spoon of stuffing mixture in it. Now close the mould and press it tightly, after that remove excess dough outside the mould of Gujiya. Open the mould and your ‘Mawa Gujiya’ is ready to be fried.
- Repeat for all the balls. Keep the shaped Gujiya covered with a damp muslin cloth to avoid drying.
- After that heat up oil or ghee in a frying pan. Now put Gujiya in a hot oil pan and fry them on low flame till Gujiya turn golden brown. In between turn Gujiya while it get cooked from one side. After it get golden brown take Gujiya out in a plate.
- Serve them in room temperature.
- If you wish you can dip them in sugar syrup too.