Preparation for making Gujiya
Holi festival is near, and preparations are going on in homes for this occasion. Some people are making chips and namkeen, while others are busy making gujiyas. Gujiya is the best option to enhance the sweetness of this festival of colors. If you also want to make crispy Gujiya, but also want to take care of your health, then this time use jaggery and coconut instead of sugar. In this article we will tell you how to make an excellent jaggery and coconut gujiya.
Ingredients required for Gujiya
To make the dough:
– Flour – 2 cups
– Desi Ghee (for Moyan) – 1/4 cup
– Water – to knead the dough
For stuffing:
– Dry grated coconut – 1 cup
– Finely ground jaggery – 3/4 cup
– Khoya – 1 cup
– Finely chopped nuts (cashews, almonds, pistachios) – 2 to 3 tablespoons
– Raisins – 1 tablespoon
– Cardamom powder – 1 teaspoon
For frying – desi ghee or refined oil
How to make Gujiya
Put flour in a big vessel and add melted ghee to it. Rub it well so that the flour and ghee mix well. When the flour starts clumping in your fist, understand that Moyan is right. Now add water little by little and knead a stiff dough, cover it with a wet cloth and keep it for 20-30 minutes.
Put khoya in a pan on low flame and fry till it becomes light brown. When the khoya is roasted, take it out in a vessel and cool it. Then add grated coconut, dry fruits, raisins and cardamom powder to it. Finally add jaggery, but take care that the khoya is not hot.
Make small balls of the kneaded dough. Take a ball and roll it. After rolling, place it on the gujiya mold and put 1-2 spoons of filling in the middle. Apply light water on the edges and close the mold tightly.
Heat ghee or refined oil in a pan on medium flame. Keep in mind that the oil should not be too hot. Then add 4-5 Gujiyas in it and fry on low flame till they become golden and crispy. Take out the prepared Gujiya on a paper napkin.
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