Holi is one of the biggest festival in India. Celebrated in the month of March it is called the festival of colors. Adults and kids come out to play with water and colors, the scents of gulal fill the air and there is masti every where. Like any other festivals, this is also the time of enjoying with family and friends and when there is a get together, the food is definitely on high priority. Like I shared thandai in one of the past recipes, Gujia is one other festive dish which is served on Holi. Since my childhood, we have always made Gujia at home filled with loads of mava, it can be kept for 2-3 weeks in an air tight container. Nowadays lot of people prefer to get it from the local halwai shops, but you can still make a few of them at home. Let’s see this Gujia recipe and enjoy the festival to the fullest! Happy Holi!
All you need is (makes about 15 – 18 Gujia’s)
Maida – 2 cup + 1 tbsp
Desi ghee – 1/2 cup
For Mava Filling
Khova – 100 gms
Pista – 16 to 20 (crushed)
Badam – 16 to 20 (crushed)
Chironji – 2 tsp
Kishmish – 28 to 30
Saffron – few strands
Sugar powder – 100 gms
Cardamom powder – 1 tsp
Coconut – 2 tbsp
Desi ghee for frying
Preparation time: 10 min.
Cooking time: 40 min.
Dissolve 1 tbsp of maida with 1 tbsp water and keep aside as a sealant.
Use 2 cup maida, mix 1/2 cup desi ghee and knead a soft dough using water as necessary. Cover and keep aside
For Mava Filling
Fry the khova till it changes the color to light pink.
Mix with all other filling ingredients and keep aside.
Use the dough to make 15-18 balls and roll them in about 4 inch discs.
Keep the discs in a Gujia mold and keep about 2 tsp filling inside.
Apply sealant on the corners and press the mold to form Gujia.
Heat Desi Ghee in a kadhai and deep fry Gujia till light brown.
Cool and serve.
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