Gujiya pockets- No mawa!
Hello friends.. Namaste and yeah Happy Holi .. So when we celebrate holi, there is always place for snacks and sweets.. ( ie) festive feelings. One thing that always comes in my mind is that when it comes to holi, Gujiya is evergreen. And youtube is filled with gujiya recipes.. But this time I tried no mawa/ khoya and I made pockets. Lets begin the recipe.
History of gujiya:
1.Gujiya is the sweet deep fried dumplings made of either semolina or all purpose flour which is stuffed with a mixture of khoya( milk solids) and dry fruits.
2.In hindi it is called gujiya, in marathi: karanji and in gujrati: ghughra.
3.The earliest Gujiya was made in 13th century when jaggery and honey mixture was covered with wheat flour and dried in sun.
4.Its made like samosa but the shape is like half- moon and with the help of the mould.
5.Its mainly made on Holi, Teej and Chhath pooja In India.
Ingredients we need:
For dough
1.Maida/ All-purpose flour-2 cups
2.Ghee-1/4 cup
3.Water as reqd( knead a stiff dough)
Stuffing:
1.Semolina/ sooji-1/2 cup
2.Sugar -1/2 cup
3.Water-1/2 cup
4.Dry fruits: 2 tsps each. Cashews,raisins,almonds, pista and grated coconut-4 tsps.
5.Ghee-2 tsps
6.Malai-2-3 tsps
Oil/ Ghee for frying
Preparation:( 1-1 and half hour)- serves-3-4 persons
1.First lets prepare the dough, take 2 cups maida into a bowl, add 1/4 cup ghee and mix it well. While mixing check whetherthe dough joins and becomes like ladoo when you try to mix it. When it forms a laddoo means its right but when it doesn't add more ghee and mix it well.
2.Add water gradually knead the dough. The dough should not be soft like chapati. It should be stiff.
3.Rest the dough for 1/2 an hour.
For stuffing:
1.Now take a non- stick pan add 1/2 cup sooji and 1/2 cup ghee(2 tsps less than half cup) and start roasting it.
2.Roast it on a low flame. Yes it will take 20 mins. Roast it till you get a good blonde color.
3. Now take the roasted sooji in another plate and add 1/2 cup sugar and 1/2 cup water and let it melt. Boil it well and then add roasted sooji.
4.When you add sooji, it will slighly become thick, just keep cooking and then add dry fruits and grated coconut. Add malai 2-3 tsps.Add elaichi powder.Keep mixing it till dry fruits are seen seperated.
5.And keep it aside to cool it down.
6.Now check the dough and again knead it to make it smooth.
7.Now take the dough balls and start rolling them.
8.The stuffing should be completely cooled down.
9.Take a dough ball and roll it like a big poori. Take 1-1 and half tsp stuffing and keep in between and roll it half like half moon and with the help of water seal it down.
10.Take a fork and press it from the sides and it will be sealed properly.
11.Now add ghee/ oil as per your wish in kadai and start adding gujiyas. Keep the flame low. Don't fry it on high flame.
12.Our gujias are ready to be served.
Happy holi to all my readers. Hope you enjoy the recipe.
Note:
1.The stuffing should be completely cooled off before filling otherwise the gujias won't taste good.
2.Fill the gujias well and seal them well.
3.Don't fry them on high flame. It should be low or low- medium.
 festive feeli...){kind=link}
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