Holi and gujiyas go hand in hand. The festival of colours is incomplete without gujiyas. For the uninitiated, gujiyas are sweet dumplings filled with khoya and are fried in ghee. It is a popular dish in North Indian states and is made during Holi. Today, these gujiyas are available with a twist where the traditional fillings are replaced by chocolates or dry fruits. This Holi, add a zing to your celebrations with some amazing melt in your mouth gujiyas. Three chefs share their favourite gujiya recipes for you to enjoy with your loved ones.
Prunes and apricot baked gujiyas with rabadi sauce by Chef Ajay Chopra, White Charcoal, The Empresa Hotel
For Filling –
- Prunes – 50 grams
- Apricot – 50 grams
- Khoya – 100 grams
- Soft mozzarella – 50 grams
- Cardamom powder – 10 grams
- Brown sugar – 50 grams
- Finely chopped almonds – 1 teaspoon
- Rabadi – 50 grams
- Khus and Rose syrup – 1teaspoon each
- Saffron – 2 spring
For Shell –
Phyllo sheets – 4
- Mix sugar, cardamom powder, and chopped nuts. Grate khoya and mix well.
- Chop prunes and apricots and mix with above ingredients.
- Spread phyllo sheet cut in square. Arrange stuffing and close it.
- Bake this at 160 C for 6 to 8 minutes
- Flavour Rabadi with each ingredient like saffron, rose syrup and khus syrup.
- Serve three different flavoured rabadi sauces with gujiyas.
Jaggery dates Gujiya Executive Chef, Gopal Jha, Grand Mercure Bangalore
For the dough –
- Wheat flour – 500 grams
- Ghee – 150 grams (Melted cold)
For the filing –
- Almond flour – 50 grams
- Finely chopped dates
- Sesame seeds – 10 grams
- Honey – 15 ml
- Cardamom powder – 2 teaspoon
For Syrup to dip –
- Jaggery – 200 grams
- Water – 150 ml
- Mix melted ghee with wheat flour.
- Knead a soft dough using water.
- Cover and keep aside.
- For the filling, mix all ingredient to a soft mix and fill to the dough equally.
- Keep in the fridge till it gets firm.
- Deep fry in ghee under slow temperature till golden brown colour.
- Make a thick jaggery syrup and soak for some time. Strain and sprinkle roasted sesame seeds and mix nut flakes.
Gujiya by Chef Anup Kumar Maity, ibis and Novotel Bengaluru Outer Ring Road
Servings: 20 portion
- Refined Flour -1 kg
- Ghee – 200 ml
- Water – 400 ml
- Cooking soda – 1 teaspoon
- Khova – 250 grams
- Cashewnut – 50 grams
- Cardamom powder – 5 grams
- Sugar – 2 kg
- Pistachio – 50 grams
- Silver leaves – 2 grams
- Knead the dough with refined flour, ghee, cooking soda and water and allow it to rest for 20 minutes.
- Make a stuffing with Khova, chopped cashewnut, and cardamom powder.
- Stuff the Gujiya with the fillings and fold it on the sides.
- Make sugar syrup and allow it to cool down.
- Fry the Gujiya in oil and soak it in sugar syrup.
- Garnish the gujiyas with silver leaves and chopped pistachio.