I adore Gujiya. I used to wait for Holi just just because that was the only time my mother would make Gujiya. It’s a painful process, it’s a painful process time consuming and you never make a few Gujiya. You have to make at least 6 dozen for the effort to be justified.
They are crisp and filled with mildly sweetened coconut mawa filling and dry fruits. Chironji is used especially in these. They’re also made by the mithai shops and halwais. But before they are sold, the Gujiya are always dunked in a sticky sugar syrup.
The home made ones are rolled out thin and not filled with that much mawa. The mithai shops go for an overkill. It’s an overkill of taste and calories.
And I try to bake them every year. So just before you begin to Wonder What to make for Holi this year, ta daaaaaa
I finally managed to take beautiful pictures and retain the yum taste while making the Gujiya easier (being the operative word) to make and less dense in calories.
If you are in a place like Mumbai and you have access to Samosa Patti that makes your job just so easy. Otherwise pilo pastry will do as well. Even very thinly rolled out puff pastry or a simple do that you will need to make and roll out can be used to make these Gujiya.
I have used mawa that is very easily available in India and at sweets shops abroad. If you do not have access to mawa you can get by with a simple shortcut.
Place one cup milk powder in a large bowl. Add to it, melted ghee or strained brown butter and mix till you get paste like consistency.
You will need approximately less than half cup of ghee or brown butter. To make brown butter simply place unsalted butter in a saucepan and heat Heat over low until it starts to foam. Store and allow the milk solids to darken and settle at the bottom. You need to allow the butter to cool before you strain the ghee out .
There’s a certain nuttiness and gorgeousness to the aromas of butter Browning and ghee making.
After you strain out the brown milk solids ,you can pop the solids back into the sauce pan with a spoonful of whole wheat flour and roast on a very low flame till the flour roasts and acquires it’s own awesome Flavor. Turn off the heat and add a spoon of sugar to this and allow the sugar to melt into this. Cool and eat. We call this panjiri in the North India. . It’s mad very often, as often as ghee is prepared.
It’s absolutely yum and rustic… You can breathe it out through your nose, it coats your clothes ,it tickles your taste buds and is remniscient of childhood memories.
Allow it to cool before you use it.
These Gujiya have a shelf life of 6 to 7 days. So you can make them well before Holi or as a sweet treat.
If you need to knead the dough,you’ll need 1 cup all purpose flour, 1 tbsp oil and Less than half cup water. The dough must be well rested and stiff. You’ll also need to cover the dough it the pastry sheets with a damp cloth while making the Gujiya
Baked Gujiya Made Guilt Free_Baketitude
10 samosa Patti(you can split them in the centre to make double) or 4-5 sheets filo pastry sheets cut into rectangles
1 tbsp Desi ghee or brown butter
2 tbsp semolina
1/4 cup dessicated coconut powder
125 GM’s mawa
1/4 tsp cardamom powder or elaichi powder
2-3 tbsp brown sugar/jaggery powder or raw sugar-I used coconut sugar
1/4 cup chopped dry fruit -include raisins
1 tbsp all purpose flour mixed with water into a thick slurry.
Heat two thirds of the ghee in a sauce pan.
Add the semolina and oast on low heat till it’s lost it raw smell and takes a light golden colour. I had run out of semolina so I used oat flour….the same amount.
Add the mawa and cardamom powder and keep stirring on low heat till the mix is cooked. It will first soak up all the oil and be difficult to stir. As it cooks it will release the ghee and become soft and pliable.
Add the dessicated coconut powder now and toast along with the mix.
Remove from heat.
Add in the chopped nuts. Ideally you must roast the nuts in a saucepan first. I used the urbanplatter rich trail mix because it has a mix of nuts and the nuts are beautifully toasted.
Now add in the sugar. Mix well and allow the sugar to melt within.
Spread out on a plate and allow to cool.
Keep the slurry ready.
Remove the Patti or filo pastry. Make a cone from one end Iike I’ve made. Fill a spoon full of filling and fold over.
Brush the remainder of the Patti with the slurry and fold over to seal.
My first few triangles were unwieldy and shapeless. After a few errors I finally got the right way to fold the pastry sheet. Be prepared to make a few mistakes of your own. But it’s alright the filling wont over fry or burn because your baking it.
The samosa Patti can be peeled off to give two patti strips which are easier to shape without tearing.
You must be gentle while shaping the cone. The slurry must be applied to the last part of the strip.
Place seam side down on a parchment paper lined baking sheet .
Preheat the oven to 180C.
Brush the triangles with the remaining ghee. You can sprinkle some sugar over if you want to.
Now bake in the oven for 20-25 minutes. Flip over once and remove once crisp innanoin a 10 minutes.
You can make enough to make 3-4 trays in one go. My mother used my make a filling with 500 gns to 1kg mawa or khoya. All if us used to sit in the kitchen and shape those Gujiya to fry. And within the space of a few days the gujiya would disappear.
The colors of Holi may fade,the excitement may ebb ,but the taste of these Gujiya will linger. And because they are relatively easier on your tummy,you need not wait for Holi to make them.
Make these today, and share them with your friends and family. That’s what festival are all about.
I make lassi or chachch too. Just because playing with colour makes you really thirsty. What better than a rose lassi to go with this…
Happy Holi to you and yours. It’s the celebration that counts. Remember to gather your memories.