Gujhiya – The taste of Holi!

Holi is knocking at our doors, and I am more than ready to embrace it! I’m back with my gujhiya post, as promised.

It’s very easy yet not easy. If you think of it, it’s just creating the filling, stuffing and frying. However, there are quite a few steps involved and it might get overwhelming if you’re doing it all alone.

Hence, I advise you to take it in stages, and not try to start and finish everything on the same day. Or better still, involve everyone! Used to be good fun and bonding in my childhood 🙂
Now, let’s get started!

Ingredients:

  • White Flour (Maida) – 500 g
  • Sugar
  • Oil
  • Water
  • Dessicated coconut
  • Unsalted Nuts – Almonds/Pistachios/Raisins/Cashews
  • Condensed Milk/Peda/Khoya
  • Whoe wheat flour (Atta)/Semolina (Sooji) – Roasted
  • Green Cardamom (Chhoti Elaichi)

Advance Preparation:

  • Cut all nuts except raisins into thin slices. You can use any sharp knife and a cutting board.
    I use a nutcracker like betelnut cutter that belonged to my grandmother. Looks something like this:

    IMG_20170310_190637434

  • Grate coconut (if whole).
  • Roast your atta and sooji.
  • Powder sugar.
  • Peel and grind Green Cardamoms (Elaichi) with sugar – cardamoms become sticky if ground without sugar.

Procedure:

Crust:

  1. Take Maida in a big pan and add a little oil to it.
  2. Mix it very well, rubbing fistfuls of maida between your palms, until oil is evenly distributed. This step is called Moyan.
  3. The test for Moyan being done to the right level is to take a fistful of flour, make a tight ball of it in your fist and drop it back. If it doesn’t break, it is done. If not, repeat steps 1 and 2.
  4. Knead maida with water, keeping it harder than you would for pooris.
    • Tip – As soon as it is consolidated in one lump, stop adding more water.
  5. Mix some maida with some water in a small bowl. This will act as glue to hold the edges together at the time of stuffing.

For the filing, traditionally it used to be made in “khoya” which is thickened milk, into a dough-like lump. You can do this at home, but it takes a lot of time and constant attention.

The short-cut to it is to use commercially available Condensed Milk, or Peda, which is basically a sweet made of khoya and sugar. I will tell you how to make fillings with both.

Filling with Condensed Milk: (Enough for 500g maida)

  1. Take about 400g of condensed milk in a large pot. I used Milkmaid, the smallest can available is of 400g.
  2. Add almost equal amount of grated coconut by volume.
  3. Add about two fistfuls of sliced nuts and mix well.
  4. Start adding dry roasted wheat flour (atta) little by little and keep mixing well.
  5. Stop when slightly wet bread crumb consistency is achieved.
  6. Taste and add powdered sugar, if needed. Sugar makes the mixture a little soggy, so add more roasted flour, if needed.

IMG_20170309_215341653

Filling with Peda: (Enough for 500g maida)

  1. Take 300g of Peda, break them into crumbs.
  2. Add almost equal amount of grated coconut by volume.
  3. Add about two fistfuls of sliced nuts and mix well.IMG_20170310_185734622
  4. Taste and add powdered sugar, if needed. Sugar makes the mixture a little soggy, so add roasted semolina (sooji), if needed.
  5. Stop when slightly wet bread crumb consistency is achieved.
  6. Repeat steps 5 and 6 until the taste and consistency are exactly to your liking. The test is again the same as that of the Moyan, the ball you make should hold if you drop it.
    • Tip – If more moisture is needed, add Ghee or Milk.

Stuffing and Frying:

  1. Fill a pan with oil for deep frying, leave it on the lowest flame to gradually heat up.
  2. Take poori sized balls out of the Maida dough and roll out pooris. Make sure they’re not too thin or they’ll split while frying and all the filling will spill out. The diameter of my pooris is about 6-8 cm.IMG_20170309_220748698
  3. Add about a teaspoonful of your filling and put it on the poori you just rolled out.
  4. Fold the poori in half, apply the glue you prepared earlier on half of its circumference, and seal the ends together. It should look like this:IMG_20170309_221044777Roll out about 8-10 pooris in one go and keep them covered with a damp cotton cloth. Now you can stuff them.
  5. Fold the ends inwards in a braid-like pattern, starting at one end and continuing till the other:
    • Tip – You can use ready-made moulds for this. You can also use leave your ends as they are once you’ve sealed them. Or, use a fork to make designs like on a pie crust. If you’re using any of these methods, make sure you’ve completely sealed the ends.
  6. Stuff all your pooris and keep them on and covered with a damp cotton cloth.IMG_20170311_004300803
  7. Fry them in your hot oil, keeping the flame low. Turn over once one side is golden brown.IMG_20170310_205706650
  8. Take them out once both sides are golden brown, drain the oil. Repeat the above steps until all done.
  9. Let them cool down and serve.
    • Store in an airtight container.

IMG_20170311_113811570

You can use either peda or condensed milk for your filling, although peda is somewhat easier, if available to you.

Some people coat them in sugar syrup too, but if you ask me, it’s not needed at all. They taste better than sin as they are! So go ahead, get cracking and enjoy the sinfully good rustic authentic taste of Holi!

 

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