Holi without gujiya is a big missing, and mawa gujiya tops this list. However, if you don't have access to mawa or if it's hard to get easily at your place, do you wish to celebrate a Holi without gujiya?? No !! This is an answer to all those who are looking for a quick gujiya that tastes almost similar to mawa gujiya and can be stored for longer days than mawa gujiya. Suji guijiya almost matches the mawa gujiya and I love the filling in these gujiya as it's very tasty in itself. The cover is crisp, flaky and delicious. Try these out and enjoy for this Holi.
Preparation time ~ 10 minutes
Resting time ~ 20–25 minutes
Cooking time ~ 20 minutes
Serves ~13-14
Author ~ Julie
Ingredients
for making cover
all-purpose flour(maida) 1.5 cups
ghee 3 tbsp
salt a pinch
water 1/3 cup(approx.)
for making filling
*suji (rava) 1/2 cup
dessicated coconut 1/3 cup
*granulated sugar 1/4 cup
almonds chopped 2 tbsp
cashews chopped 2 tbsp
raisins halved 2 tbsp
*cardamom pods 4-5
Watch on YouTube-
Method
MAKE COVER-
- Sift the flour with a pinch of salt, I missed the video clip of adding salt. To this, add ghee and mix the flour like bread crumbs. Hold the flour together by pressing and check if the ghee is moistened the flour. Then add water little by little to make a stiff dough, use very little water each time. I used about -6 tbsp or 1/3 cup. Knead the dough another 5 minutes to make the dough pliable, cover and restore 20–25 minutes.
MAKE FILLING-
- In a blender jar, add granulated sugar along with cardamom seeds and powder fine.Keep aside.
- In another pan, heat ghee. To this add fine rava(suji). Roast the suji for about 5 minutes on low flame. Add the dessicated coconut then and give a quick mix. Continue to roast another 5 minutes until the suji looks nicely roasted and browned. The coconut gives out a nutty flavour. At this point, switch off the flame and add the chopped almonds and cashews. Add the cut raisins, to give a nice mix. Transfer to a bowl and cool. Then add the powdered sugar along with cardamom. Combine well.
- Now, knead the dough another minute and pinch out small balls (around 12-14) of the prepared dough. Smoothen the ball and roll using a rolling pan in a 3' circle, no need to dust flour wile rolling.
- Place 2tbsp of the prepared filling in the center. Moisten the sides using water and stick the edges by folding in semicircle. Then make designs of your choice by folding the edges or by pressing using a fork.
- Place the prepared gujiya on a plate lined with clean cloth and cover with a clean cloth too. Prepare the rest of the gujiya similarly.
- Heat oil in a wok and when the oil is hot, slide in the prepared gujiya one by one. Don't overcrowd the wok. Wait for a minute for the gujiya to puff up and float on the surface of the oil.
- Then flip and fry all sides till golden frying. Similarly fry all gujiyas till done, its better not to place on paper towels as they lose crunch.
- Cool completely and store in airtight containers. Enjoy with tea or as a sweet !!
NOTES
* You can use oil instead of ghee when making cover but ghee adds the flakiness.
* It's better to use fine suji for making gujiya than the coarse. If you don't have fine, then powder the coarse rava in mixer and use. I had fine rava with me so used that.
* Use 1/2 cup powdered sugar or powder 1/4 cup granulated sugar to get 1/2 cup powdered.
* I have powdered cardamom pods with sugar but you may use 1/2 tsp cardamom powder.
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These would disappear in our house in no time! They look very crispy and inviting.
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