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Tuesday, March 6, 2012

Gujia- Holi ki Hardik Shubhkamnayein :)

Holi ki Hardik Shubhkamnayein :)

Indian Festival Sweets Special (Holi)

Gujia is almost like a Soft Indian Flatbread (Maida Puri) filled with Milk Solids (Khoya/Mava), Nuts, Cardamom, Sugar & traditionally fried in Ghee/Vanaspati! 

Different names across the Country but always retains one of the common ingredients of ‘Unity in Diversity’ which reflects so well in our Indian Festivals J!!  
Bihar- Pedakiya, Gujarati- Ghugra, Marathi- Karanji,
Tamil- Karachika, Kannada & Telugu- Kajjikayi, Uttar Pradesh- Gujiya
Well, I thought this Sweet kind of look like the Mediterranean Baklava (Filo pastry filled with Pistachio sweetened with Sugar Syrup), doesn’t it??!!
Makes about 10-12 Pieces

Ingredients:
All Purpose Flour- 1 Cup
For Filling:
Milk Solids (Khoya/Mava)- 250 Grams, Crumbled/Powdered
Semolina (Sooji)- 2 Tbsp., also called Chiroti Rava in Karnataka
Raisins- about 1 Tbsp.
Chironji - about 1 Tbsp.
Green Cardamom- 8 to 10
Ghee- 2 Tbsp.
Sugar- ¾ Cup
Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying (Elders in the family still prefer Ghee though!)

Method:
For Filling:
In a Pan, roast the Crumbled Khoya till it turns light Red in Color on Low Flame
In another Pan, Heat about 1 Tbsp. Ghee, Add Sooji & Roast till Golden on Low Flame as well
Add this Roasted Sooji to the Khoya
In the Same Pan, Heat about 1 Tbsp. Ghee, Add Chironji & Roast till Slightly Golden on Low Flame as well
Add these Chironji Seeds & Raisins to the Khoya-Sooji Mix
Crush the Elaichi, remove its outer Cover & Powder the Seeds
 Add this Freshly Powdered Elaichi, Sugar to the Khoya-Sooji Mix
Combine all with Hands (preferably)
Transfer the contents to a Pan
Sauté on Low Flame for about 5-10 Minutes

For Dough:
In a Bowl, Add Flour, about 2 Tbsp. Oil & slowly add water for a Tight Dough consistency
Cover the Dough with a Wet Cloth & Keep Aside for about 30 Minutes
In another Bowl, Mix little water & 1 Tbsp. Flour to make a Binding Paste to Wet & Seal the unique Gujia Shape (like the alphabet D) in the edge
Make about about 10-12 small Dough Balls
With a Rolling Pin, roll 1Ball into a Poori shape
Fill the Stuffing inside & close the Gujia gently using Binding Flour Paste so that it doesn’t break in the Oil
Use a Special Gujiya D-Shaped Mould or a Special Gujia Spoon/Fork and Press it on the Edges
Heat Ghee/Oil for Deep Frying
Gently slide the Gujias & Deep Fry till they are Golden Brown
Serve along with welcoming the Guests with the Holi Colours!
Best served Fresh when it is Mildly Cooled or at Room Temperature with Holi Colours in the Tray!
We made Chennai's Favorite Chandrakala shaped Gujiya this time 


Tips:
Gujia is made differently in every Home, every City, every State & if course Countries!!
In Delhi, some of the best places (Halwai ki Dukaan) to get Yummy Gujia are Haldirams, Bikanerwala, Kaleva (Gol Market), Evergreen Sweets (Green Park), ChainaRam Sindhi Confectioners (Chandni Chowk)
Peanut Oil is used in many parts of India for Deep Frying
Khoya/Mava is just like the Ricotta Cheese made from whole milk instead of Whey & low in moisture
Avoid discarding the Elaichi Cover/Flakes as they can be thrown in the Black Tea Powder & you are bound to taste a Cardamom Flavoured Indian Tea next time!
Sanjeev Kapoor's interesting Gujia Recipe calls for the addition of Cashewnuts, Dessicated Coconut, Nutmeg Powder (Jaiphal), Raisins & believe it or not Chocolate!!!!
As a Savoury Snack Karanji is also prepared with the same dough & can be stored for few days during Holi!

Feel free to share your views & do let us know how this one turned out :)

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