GUJIA Recipes with Koya and Coconut Filling for Holi:
Ingredients required for GUJIYA
For the dough:
500 gms maida (flour)
6 tbsps cooking oil
200 ml water
For the filling:
1kg khoya
500 gms sugar
3tbsps raisins
200 gms almonds (cut into thin strips)
Oil for deep frying
Method:
Preparing the dough:
Mix six tablespoons of oil with maida.
Using fingers mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
Now, add water and knead thoroughly.
Keep adding water as required and knead into soft dough.
Set aside and cover with a damp cloth.
Preparing the filling:
Put khoya in a deep-frying pan and fry to a light brown colour.
Add sugar into the khoya and mix well.
Add almonds and raisins to it.
Fry for few minutes and remove from the fire.
Let it cool.
Preparing Gujiya:
Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati.
Now, wet the edges of it with water.
Place khoya mixture on half of the chapatti & then, cover it with the other half of it.
Now, seal it by twisting the edges inwards.
Make sure that the khoya mixture doesn’t come out.
Now, heat the oil in a kadahi.
Once the oil is hot, deep fry these gujjias, a few at a time.
Lower the heat to medium and keep turning them over till they are deep golden brown.
When done, take them out with a sieve ladle, draining the oil completely.
Let them further drain on an absorbent paper, till all the grease is soaked up.
Relish them once they are at the room temperature and store the rest in an airtight glass jar.
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