Let's Make Traditional Sweet Gujiya on the Festival of Colors Holi

Namaste to all vegan #chefs and #foodies.🙏

First of all, best wishes to all of you on this beautiful festival of colours. May the blessings of Lord Krishna and the sweetness of Gujiyas brighten up your life this Holi.😊

Just a few days ago, I wrote my first blog in this community in which I told you the small story after which I became a permanent part-time cook from an occasional cook.
Since today is Holi and Gujiya is traditionally made in our homes on this festival, I thought why not become a part of this (Plant Power Vegan) family with a sweet made on this auspicious day.

Part 1 - Making Khoya and dry fruits mix.

Ingredients:

Milk - 1 kg.
Saffron threads - 12 pieces.
Cardamom - 2 pieces.
Sugar powder - 150 grams.
Coconut Powder - 50 grams.
Roasted dry fruits (Almonds, Cashews, Raisins, etc.)

Process:

Pour milk into a large thick-bottomed pan, bring milk to a gentle boil on low to medium heat,

then lower the heat add saffron threads and cardamom and simmer the milk. Stir at intervals whilst the milk is simmering. By simmering the milk on low flame, you will find that the milk will gradually thicken.

You will see bubbles bursting in the reduced and condensed milk, which signifies the presence of moisture in the milk. keep stirring and simmer till you see no bubbles in the milk solids. When you see no bubbles bursting, turn off the heat, collect the 'khoya' in a bowl and let it cool itself at room temperature.

Once it cools off, add coconut powder, sugar powder, chopped roasted nuts, raisins and ½ teaspoon cardamom powder

Mix everything well. And here your Gujiya stuffing is ready.

Part 2 - Making Gujiya Dough.

Ingredients:

All-purpose flour 250 grams.
50-70 gram Desi Ghee (clarified butter)
Pinch of salt

Process:

First of all, take flour in a bowl, add a pinch of salt to it.

Now pour the warm ghee on the flour.

Now mix it with a spoon then slowly start rubbing and mixing the ghee with the flour. Add water in parts and begin to knead until it is firm and tight.

Finally Making Gujhiya.

Divide the dough into parts, make logs of each part and slice or portion it into small equal parts and make balls of it.

Now roll each ball with the rolling pin to a small circle of 4 to 5 inches in diameter.

Now take a Gujhiya mould which looks something like this.

And place that dough circle of 4 to 5 inches in diameter on the mould like this.

Now place about 1.5 tablespoons of the prepared khoya stuffing on the centre of the circle, keep the edges clean and slightly wet with the fingertip,

Now close the Gujiya mould, press it gently and completely remove the extra dough that has come out of the mould. Then open the mould gently take out the Gujiya and collect it in one big plate.

Now, heat desi ghee (clarified butter) in a pan on low flame and after it gets heated for 5 to 7 minutes, start sliding the Gujiyas gently into the ghee one by one and fry them.

Keep turning them carefully and cook evenly from both sides. It takes about 3 minutes to cook Gujiya on low flame. If you usually like it more cooked then you can fry it till it turns golden brown but do not fry it for longer than that otherwise the khoya mix inside it will burn.

Now take them out with the help of a strainer and that's it.
Your sweet crispy flaky and healthy Gujiya is ready.😋

Thank you for visiting my blog and reading it. Generally, I keep writing blogs on financial markets, nature, gardening, food and travel. If you like any of these topics then you can also follow me. I deeply appreciate your comments and votes. 🙏

Note:

English is not my first language. So sometimes I use 'Google Translate'. Please don't think that anything I have written in this blog has been copied from somewhere or is AI-generated.
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