Happy Holi Everyone !!
Usually falling in March, Holi marks the coming of spring and is commonly known as the “Festival of Colors in India. I like everything about Holi….going out with family & friends …..playing with colors & eating sweets . Every Indian festival has its own special sweet associated with it which is kind of synonymous with the festival. Holi & ‘Gujiya’( An Indian sweet) go together & I could never get enough of both !! And I really miss both of them here in U.S.A.
Makes: 12 gujiyas Serving size: 2
Preparation time: 15 minutes Cooking time: 15 minutes
Ready in: 30 minutes Course : Dessert/ Appetizer
Difficulty level: Medium
· Oil for frying
For the filling:
· 1 cup / 225 grams Ricotta Cheese
· 2 tablespoons ghee/ unsalted butter
· 1/3 cup dry milk
· 1/2 cup sugar
· ¼ cup chopped almonds & raisins each
· 1 teaspoon green cardamom powder /elachi powder
For the cover:
· 1 cup APF/ maida
· 2 tablespoons oil
- Mix all the ingredients for the filling in a medium bowl & microwave it for 8 minutes, stirring it every two minutes.
- For the cover, mix APF & oil with your fingers, mix well until it binds to a certain extent.
- Now add some water and knead lightly. Keep adding water as required and knead into a soft but tight dough.
- Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
- Fill half the round with the filling mixture, fold it and seal the round, twisting the edges inwards.
- Take care that the filling does not ooze out.
Using Gujiya Moulds:
- Gujiya moulds can also be used (they are easily available in any Indian store).
- For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tablespoon of filling mixture on one side.
- Moisten the edges of the round and fold one side of the mould over the other.
Remove the excess edges and reuse.(You should get 12-13 gujiyas with the above ratio.)
- Heat oil in a pan and deep fry the gujiyas in batches on a medium flame.
- When golden brown in color, drain and remove.