Holi Special

Make a dough of maida, ghee, and water to make the outer layer of gujiya. Cover and rest the dough.

[{"selector":"#anim-e6048225-c1e3-428b-ac69-a795c4f204e5","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-729cdb95-3a2b-4978-9850-5490769a2104","keyframes":{"transform":["translate3d(-121.03004%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-972aba96-e468-4b77-9ae1-c70f9355507c","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-62bbe06d-77ab-45a9-937b-c01739e97062","keyframes":{"transform":["translate3d(-118.27242%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Next, prepare the sweet filling of khoya (mawa), dry fruits, coconut, saffron, and sugar.

[{"selector":"#anim-75c20bf2-e762-46c9-b22a-1f01f96095f9","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-be2f4b84-c14d-4597-982d-1d94c7275504","keyframes":{"transform":["translate3d(-120.17168%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-11f4e0e0-df60-4acd-9ced-66c1a2add574","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bcc7ef1a-2087-4cee-b971-ae4ebab7328d","keyframes":{"transform":["translate3d(-116.01307%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Shape all the ghujia using a casting mold and arrange them in the platter in a single layer.

[{"selector":"#anim-fa2c8517-99b3-461b-b7d6-51bcec4d2e56","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-de425542-e899-4739-941f-c7409aee2071","keyframes":{"transform":["translate3d(-120.60087%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9c252647-36ee-4209-a029-8335cc6b9c06","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a445b025-c5a7-4128-b299-bbb5b221146d","keyframes":{"transform":["translate3d(-115.14196%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Deep fry the ghujia in small batches in the hot oil until crisp and lightly golden.

[{"selector":"#anim-eff1d3b2-83f8-4089-a482-13ac31a7e587","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-285f2893-dda8-46c9-b3d2-882bab0b211e","keyframes":{"transform":["translate3d(-121.03004%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-359c0b52-ef5d-48dd-b68a-a4a61504c6b6","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f2a52948-a1e7-490a-ba6f-e4f34c50ca19","keyframes":{"transform":["translate3d(-116.01307%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Allow Gujiya to cool down at room temperature before storing or packing.

[{"selector":"#anim-bab7e415-dc85-41fc-aa0b-2a7e906ebae8","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7bef5d12-5049-4b93-97b6-b951388a698c","keyframes":{"transform":["translate3d(-121.03004%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a5a507c6-e729-4540-b69e-6f76886f3f85","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d1eb1797-deed-45d9-8715-58998a5d0dd7","keyframes":{"transform":["translate3d(-117.32027%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Store Gujiya for 1 - 2 weeks.

Get Full Recipe www.funfoodfrolic.com

[{"selector":"#anim-ab6080d5-8afd-409e-a7d2-2eee360d3424","keyframes":{"opacity":[0,1]},"delay":600,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8825ed2b-cb2d-49c1-9365-e7aac3bffe01","keyframes":{"transform":["translate3d(-105.97827%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":600,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get Recipe

Holi Special

Gujiya Recipe

Make a dough of maida, ghee, and water to make the outer layer of gujiya. Cover and rest the dough.

Step 1

Next, prepare the sweet filling of khoya (mawa), dry fruits, coconut, saffron, and sugar.

Step 2

Shape all the ghujia using a casting mold and arrange them in the platter in a single layer.

Step 3

Deep fry the ghujia in small batches in the hot oil until crisp and lightly golden.

Step 4

Allow Gujiya to cool down at room temperature before storing or packing.

EXPERT TIP

Store Gujiya for 1 - 2 weeks.

Get Full Recipe www.funfoodfrolic.com