Last month when I was hosting SWC- UP I wanted to publish this post and send as an entry for the event.
Due to lack of time I was unable to publish it in time and so I am publishing it now. As anyone from UP, Bihar would know Gujhiyas are sweet delicacies which are made speacially on Holi . In some households they are also made on the occassion of Diwali . In my house , gujhiyas are made once in a year on holi and that is what made them special and more desirable.
Somehow , holi never seems complete without gujhiyas and hence I always try to make atleast a few that time of the year . My mother would make 100's of gujhiyas and they would all vanish within a couple of days ..... in our household gujhiya making was always a group acitivity with each member of the family having a specific part . Me and my brother moved up the value chain from making small rounds of the pastry to be rolled out to actually rolling it into small circles , then stuffing and folding them . My dad would be the one to fry these beauties ..and I remember all of us happily eating the first two - three lots while "tasting" them . There is nothing to beat a hot gujhiya...fresh from the fryer :-) . When we were teenagers ....my mom even involved all of our friends , we would all sit on the floor working in total synchrony , till date our friends remember the gujhiya making project ..especially those who were from different parts of the country and hence didnot make gujhiyas at home.
Someday I also hope to have a small gujhiya making assembly line at my home and carry forward this tradition :-) . I hope some of you would try this recipe and enjoy this experience as much as we did ...
The recipe is as follows -
For the pastry -
Maida / all purpose flour - 1.5 cups
Dalda/ Shortening - 4-5 tb sp.
Water - as required
Mix the dalda with the flour and rub it with your fingers , till the flour becomes a little oily and stays firm & retains its shape when you squeeze it between your palms . Then add water ( cold water ) and make a semi - soft dough . Keep it covered with a wet cloth.
For the stuffing -
Khoya/ Mava - 1 cup
Semolina / sooji - 1/2 cup
Dry coconut powder - 1/3 -1/2 cup
Powdered sugar - 1 cup ( as per taste )
Cardamom powder - 1 t sp
Dry fruits - pistachios, almonds, raisins, etc etc
Oil - to deep fry
You can check out the method for preparing khoya/ mava here.
Dry roast the semolina till it becomes fragrant. Keep it aside . Then dry roast the coconut powder till all moisture dries out . Then mix all the ingredients together in a dry pan and keep it aside . You can check the sugar levels as per your taste , as the pastry sheet is bland you will need to have a little more sugar in the mixture , hence adjust accordingly.
Once, the filling is ready , make small balls of the dough and roll them into small rounds "pooris" 10 - 12 cm diameter. Always keep the remaining dough covered to avoid it from becoming dry.
Filling the gujhiya can be the tricky part , as one needs to be careful to close it well . You can use curry puff makers , special gujhiya moulds are also available in India .... they make the task quite easy and also ensure that all gujhiyas are of the same size.
If you are using a mould then keep the poori in the centre of the mould such that the edges are evenly covered from all the side . Put one tablespoon of filling in the centre of the poori. Then apply a paste made by dissolving 1 tsp all purpose flour in 3-4 tb sp of water along the edges . This step ensures that both the sides stick to each other properly. Once the edges are properly covered with this paste , fold the mould and the result would be half moon shaped puffs .
If you are not using the mould then you need to keep the poori on your left hand palm, then put the filling in the centre , apply the paste on the edges and fold one half over the other to make a half moon . You can then leave it like that and press the edges tightly together or you can make a serrated design like I did .
Once you have 9 - 10 ready pieces , deep fry them over medium heat till golden in colour. If you intend to fry all of them at one go then cover these ready to fry gujhiyas covered with a wet cloth.
You can eat them immediately and also store them for upto a week in an airtight container.