What's Holi without gujiyas, right? Try these homemade recipes
Holi is just around the corner and no celebration is ever complete without hogging on some delicious gujiyas. While you can easily buy them from the market, cooking them at home levels up all the fun you can have during the festival of colors. With that in mind, check out five delicious gujiya recipes that you should definitely try this time.
Malai gujiya
Cook malai with sugar and coconut (desiccated) until it's dry. Set aside. Now roast some dry fruits in ghee and mix with the dry malai. Knead some flour and then coat it with ghee. Roll the dough, cut it into pieces, fill the mixture in the center, and seal the ends to give it a gujiya shape. Make tiny holes and fry in ghee.
Chocolate gujiya recipe
Make a dough by mixing flour, water, salt, and ghee. Set aside. Separately, cook some condensed milk with sugar until brown, and then add cardamom powder. Cool it and then add chocolate chips. Cut small pieces of the dough, fill in some chocolate chips, and seal the edges. Fry until they are golden brown and then coat them with chocolate syrup.
Dry fruits gujiya
Make the gujiya dough by combining flour, ghee, water, and salt. Knead it well. Now saute some khoya and semolina till they together turn golden. Let it cool. Prepare the filling by adding sugar, almonds, cashews, raisins, and green cardamom to the khoya mixture and mix nicely. Cut small pieces of the dough, place the mixture, and seal the edges. Fry and serve fresh.
Coconut gujiya
Begin by preparing the dough by adding flour, ghee, water, and salt. Knead well to make it soft. Now cook some khoya, mava, sugar, pistachio, and coconut powder. Mix well. Cut small pieces of the dough, place the stuffing, and then seal the edges to give it a gujiya shape. Deep fry until golden brown and then dunk in sugar syrup.
Baked kesari gujiya
Mix water, flour, semolina, and ghee and knead to make dough. To this, add some saffron milk and then knead again. Set aside. Prepare the stuffing by mixing khoya, nuts, cardamom, coconut, and dry fruits in ghee and cook for six-seven minutes. Cut small pieces of the dough, stuff them with the mixture, and then seal their edges. Bake them at 180 degrees Celsius.
