40mins active 60 mins in total makes 1 serving
Gujiya, the traditional sweet during Holi is lovingly prepared nationwide in India. Every region has its variation. We bring you a nut free version.
- Fine sweet boondi (avalable in indian stores)
- 2 cup all-purpose flour
- 3 tbsp regular unsalted butter 1 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄3 tsp salt
- 1⁄3 to 1⁄2 cup cold water
- Oil to deep fry
- Chopped mixed nuts (optional)
- 1 Tbsp Milk
- Bowl Non-stick pan Baking tray
- Rolling pin Spatula
- Start by preparing the stuffing. Separte the Boondi clumps with hands (if any).
- Warm the Boondi up in the non stick pan. If using then add chopped up nuts to this mixture. Set aside.
- In a deep bowl, sieve the all purpose flour with salt, baking powder and baking soda. Repeat this process twice.
Melt the butter. Add butter to the flour mixture and gently rub with your hands. The mixture should look crumbly.
Don’t over work the pastry at this stage. Add water in small quantities, slowly bringing the dough together.
Knead well, cover to rest for 30mins.
Once rested, divide it in two equal parts. Cover one part with a damp kitchen towel.
Start by making equal sized balls. We are aiming for small ping pong ball size.
Take one dough ball, start rolling it in a disc shape. The circular shape should be roughly 3mm thick.
Once you have your circular disc, place two spoonfuls of the sweet boondi mixture in the middle of the disc.
Make a solution of water and flour. brush this along the edges of disc to seal and then fold disc in half. Pinch the edges to seal the gujiya tightly. Make all the gujiyas.
In a shallow pan, heat the oil. Test by dropping a dime sized flour disc.
If the disk rises up to the top, then the oil is ready. Fry all the gujiyas until golden brown, Gujiyas will keep for a week in an airtight container.