Gujiya is not merely a Holi treat but a year-round affair and it is the same dish with a different name as "Chandrappuli '' and different stuffing (kheer or coconut jaggery stuffing) during Makar Sankranthi. our moms used to give a very professional shape to these traditional gujiya / chandrapuli.
- Gluten free Baking flour
- Two cups Ghee
- Half cup Lukewarm water
- As required For the stuffing: Mawa / Khoya
- One cup Desiccated coconut
- Half cup Chopped nuts
- One tsp Raisin
- One tsp Sugar
- Half cup (or as per taste) Cardamom powder
- Half tsp Oil / Ghee - for frying Edible silver vark and saffron (optional)
- Take flour and ghee in a bowl, rub and mix the ghee with the flours, with your fingertips to form a bread crumb like texture.
- Add half a cup of water in parts and begin to knead. Knead the dough until it is firm and tight. Cover and set aside for 30 minutes.
- Add khoya in a frying pan. Stir the khoya continuously on a low heat and cook until it begins to gather around itself. Add coconut, chopped nuts and raisins, give a good mix. Switch off the heat and add powdered sugar and cardamom powder.
- Divide the dough into small parts and roll each part in your palms to form a ball. Roll each ball with the rolling pin to a small circle as shown in the recipe reel
- Place 1 tsp of the prepared khoya filling inside, keeping the edges empty. And give the share on the edges as shown in the reel.
- Heat oil for deep frying in a kadai and gently slide the gujia in oil. Turn them over carefully and fry the other side. Deep fry them till they have become golden, turning over as needed.
- Once they are cooled completely, garnish with silver vark, few saffron strands. You can dip these gujiya in sugar syrup also.