Gujiya
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Half-moon pastries stuffed with roasted khoya, dry fruit and coconut, fried in ghee; the sweet of Holi in Braj and across UP.
Region: Braj and across Uttar PradeshOccasion: HoliTime: 1 hour 30 minServes: About 20 piecesVegetarian
Ingredients
- 2 cups maida, ¼ cup ghee, a pinch of salt
- Filling: 1 cup khoya, ½ cup powdered sugar, 2 tbsp desiccated coconut, 2 tbsp chopped almonds and cashews, 1 tbsp chironji, 1 tbsp raisins, ½ tsp cardamom powder
- Ghee or oil for frying
Method
- Rub ghee into the flour and salt until it holds together when pressed. Knead into a stiff dough with water and rest 30 minutes.
- Roast the khoya on low heat until light golden. Cool, then mix in the sugar, coconut, nuts and cardamom.
- Roll small thin rounds. Put a spoon of filling on one half, wet the edge and fold into a half-moon.
- Seal and crimp the edge by hand or trim with a gujiya mould.
- Fry on low heat until crisp and lightly golden. Cool fully before storing.
History
Gujiya has been made for Holi in North India for generations; families in Braj start frying batches days before the festival.
Significance
No Holi in UP is complete without gujiya, offered to guests along with thandai and namkeen.