Gujhia

             
                 It's Holi tomorrow and my mother is making all kinds of sweets and other preparations for Holi. She made Gujhia yesterday, one of my favourite Holi sweets. She is going to make many more things today. I'll also be posting them up on my blog, but till then I'm sharing with you my mom's recipe.


Ingredients:

• Maida (Refined Flour)                      : 2 cups
• Melted Ghee (Clarified Butter)        : 4 Tbsp
• Powdered Sugar                               : 4 Tbsp + 1 Tsp
• Mawa/Khoya                                       : 250gms.
• Cardamom Powder                         :1/2 Tsp.
• Finely chopped Raisins                  : 1 Tsp
• Finely chopped Cashews               : 1 Tsp
• Finely chopped Almonds               : 1 Tsp
• Finely grated dried Coconut           : 1-2 Tsp
• Water                                                  : 1/2 cup

Method:

1. Take maida in a bowl and add 4 tbsp melted ghee. Rub in well with your hands till well incorporated. Add 1 tsp of powdered sugar and mix well again.When you hold the flour in a closed fist and open your hands, the shape of the dough should hold the impression of the fist.
2. Add plain water,a little at a time and knead into a medium soft dough. Apply a few drops of ghee on the dough (so that it doesn't dry) and cover it with a moist cloth. Alternatively,keep it in a airtight container. Keep aside.
3. Take a pan and add the mawa in it.Keep the flame of the gas low.Keep stirring the mawa till it turns lightly golden.Remove from fire and keep aside to cool.

This is how the mawa should look (light golden brown)

     4.When the mawa has almost cooled down, which means that it should be very lightly warm,add 4 Tbsp   of powdered sugar. Mix well. Add the chopped nuts and mix well.Add 1/2 tsp of cardamom powder and mix again.The filling is ready.

    5.Now make equal sized small balls(1-1.5 inch diameter) of the prepared flour dough. Take a ball and roll       out into a small disk of about 4 inch diameter. Apply little water on the entire rim.Take a Tbsp of the filling and put it in the center of the disk.Hold one side of the disk and bring it to the opposite side to form a semi-circle.Press and stick the sides to each other.Now make a pleated (frilled) of your choice on the edges.The procedure for making  two designs (pleats) and the whole 'step 5' have been shown in the video below.

  

      6.Make Gujhias in this way for all the dough balls.Remember to keep them covered with a moist cloth                all the time or else in a air-tight container.
     7.Heat oil in a wok or a deep fryer. Heat it enough so that a bit of dough put in, rises immediately,but                should not turn red. Now put a few gujhias,one by one in the fryer,and fry till light golden.The temperature of the oil should not be very high .Keep it medium to a little low. Remove the Gujhias on    an absorbent paper.Let cool .Store in an air-tight container.These will remain unspoilt,even outside for at least 4-5 days.For longer storage,keep in the refrigerator.