Few sweets are intrinsically linked to a festival as gujiya with Holi. Generations have enjoyed this sweet made from maida stuffed with khoya, almonds, raisins, and cardamom during the spring festival.
Gujiya is deep fried(preferably in desi ghee) and often dipped in sugar syrup.The growing popularity of health food notwithstanding , the sweet has lost little of its lure. Visit the shops of old delhi a day before the festival, there's no doubt that gujiya is no1 sweet of the day.
Now lets prepare some gujiyas...
INGREDIENTS
- 500 gm - maida(flour)
- 1 kg - khoya( condensed milk)
- 3 tbsp - kishmish(raisins)
- 200 gm - almonds(cut into thin strips)
- 6 tbsp - cooking oil
- 200 ml - water
- 500 gm - sugar
- mix 6 tbsp of oil with maida well , using fingers. knead it lightly, adding water as required, into a soft dough. set aside and cover with a damp cloth.
- fry khoya in a deep frying pan to a light brown colour.
- add sugar, almonds and raisins into the khoya and mix well.
- fry for few minutes.
- let it cool.
- roll out the kneaded dough into a thick and small chapati.
- fill the half chapatti with the khoya mixture.
- fold the chapati and twist the edges inwards.
- deep fry these gujhias to a deep golden brown colour on a slow fire.
- take them out using the sieve type ladle to drain the oil completely.
- store for use in an airtight glass jar.
- makes about 40 gujiyas.
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