### Gujiya Recipe ~ Special Dishes for Holi
Gujiya is a classic Indian dessert that occupies a significant role during the Holi festival. Acclaimed by different names in various regions, it is known as Ghugra in North India, Karanji in Maharashtra, Pedakiya in Bihar, and Nevries in Goa. This scrumptious delicacy is essential for the festivities. In Andhra Pradesh, it’s called Kajikayalu, which follows a similar preparation style and recipe.
#### Ingredients
**For the Dough:**
– 2 cups all-purpose flour (maida)
– 2 tablespoons ghee (clarified butter)
– A pinch of salt
– Water (as required for kneading)
**For the Filling:**
– 1 cup unsweetened khoya (mawa)
– ½ cup grated dry coconut
– ¼ cup mixed nuts (cashews, almonds, pistachios), chopped
– ½ cup powdered sugar
– ½ teaspoon cardamom powder
**For Frying:**
– Ghee or oil (for deep frying)
#### Instructions
**Step 1: Prepare the Dough**
1. In a mixing bowl, blend all-purpose flour, ghee, and salt together.
2. Slowly incorporate water while kneading to achieve a smooth and firm dough.
3. Cover the dough with a damp cloth and allow it to rest for approximately 30 minutes.
**Step 2: Prepare the Filling**
1. In a pan, gently roast the grated dry coconut until it acquires a golden hue. Set aside to cool.
2. In the same pan, crumble the khoya and cook it for several minutes until it softens.
3. Combine the roasted coconut, chopped nuts, powdered sugar, and cardamom powder into the khoya, ensuring an even mixture, and set aside.
**Step 3: Shape the Gujiya**
1. Split the dough into smaller balls (roughly the size of a golf ball).
2. Roll each ball into a small circle (about 4-5 inches in diameter).
3. Position a spoonful of the filling mixture at the center of the circle.
4. Fold the circle over to create a semi-circle and seal the edges by pressing them together. You may use a fork to make decorative patterns along the edges.
**Step 4: Fry the Gujiya**
1. Heat ghee or oil in a deep frying pan over medium heat.
2. Once it’s hot, gently add the prepared gujiyas in batches, frying until they achieve a golden brown and crispy texture.
3. Take them out from the oil and drain on paper towels to eliminate excess oil.
**Step 5: Serve**
– Let the gujiyas cool before serving. They can be kept at room temperature for up to two weeks, making them an ideal treat to savor during the festive season.
#### Conclusion
Gujiya is mildly sweet, featuring a crunchy, flaky outer shell with a tasty filling that includes cardamom. This Holi, try your hand at Mawa Gujiya, which incorporates unsweetened khoya for a rich flavor. Relish this festive delight with loved ones, and elevate your Holi festivities!