Holi is know as festival of colors in India. It is the happiest and colorful religious festival of the Hindu.
Holi is celebrated throughout the Country. The Holi celebrations begin on the last day of Phalgun. People collect sticks and straws lying in streets at a place. At night they gather at that place and set fire to the huge pile of sticks and straws. They sing songs to the accompaniment of drums. They are mad with joy.
The main celebration follows the next day. People are in a happy mood. They sprinkle colored water on another. They smear their faces with colored powders. They sing, dance, and jump, They beat drums and sing loudly in a chorus.
"Reasons for celebrating holi. Long ago there was a king named Hiranyakashyapu, he had a son, Prahlad - a holy spirit and highly devoted to God Visnu. But Prahlad's devotion enraged Hiranyakashyapu and he planned to kill his own son. He asked her sister Holika, who was immune to fire, to sit in fire taking Prahlad in her lap. Fortunately Prahlad, who was blessed by Lord, was saved and Holika was burnt to ashes. This gave birth to the festival of holi."
In holi people makes various types of sweets and snacks. One of my favarate sweet is we call "Gujhiyaa" mean sweet patties, which is sweet mixture made of Khoya, semolina, sugar/jaggry and dryfruits are stuffed in refind-flour dough, shaped and deep-fried.
Their are lots of other food like veg-pakoda, dahi bhalle, tortillas , churros, nachos etc. are prepared.
So i would like to share my mum recipe of Gujhiyaa.
1/2 kg Refined flour
Oil to deep fry
2 tbsp Ghee/Butter
Stuffing
200 gm Khoya
100 gm Semolina
30 gm Almonds
30 gm Cashew-nuts
30 gm Rasins
30 gm Walnuts
150 gm Castor sugar
2tsp Cardamom pwd
* You can use Grated dark chocolate/jaggary in place of khoya, but exempt sugar.
* You can also exempt semolina if u want. adjust quantity of other ingredients accordingly.
Holi is celebrated throughout the Country. The Holi celebrations begin on the last day of Phalgun. People collect sticks and straws lying in streets at a place. At night they gather at that place and set fire to the huge pile of sticks and straws. They sing songs to the accompaniment of drums. They are mad with joy.
The main celebration follows the next day. People are in a happy mood. They sprinkle colored water on another. They smear their faces with colored powders. They sing, dance, and jump, They beat drums and sing loudly in a chorus.
"Reasons for celebrating holi. Long ago there was a king named Hiranyakashyapu, he had a son, Prahlad - a holy spirit and highly devoted to God Visnu. But Prahlad's devotion enraged Hiranyakashyapu and he planned to kill his own son. He asked her sister Holika, who was immune to fire, to sit in fire taking Prahlad in her lap. Fortunately Prahlad, who was blessed by Lord, was saved and Holika was burnt to ashes. This gave birth to the festival of holi."
In holi people makes various types of sweets and snacks. One of my favarate sweet is we call "Gujhiyaa" mean sweet patties, which is sweet mixture made of Khoya, semolina, sugar/jaggry and dryfruits are stuffed in refind-flour dough, shaped and deep-fried.
Their are lots of other food like veg-pakoda, dahi bhalle, tortillas , churros, nachos etc. are prepared.
So i would like to share my mum recipe of Gujhiyaa.
Ingredient for making 14-15 Gujhiyaas
1/2 kg Refined flourOil to deep fry
2 tbsp Ghee/Butter
Stuffing
200 gm Khoya
100 gm Semolina
30 gm Almonds
30 gm Cashew-nuts
30 gm Rasins
30 gm Walnuts
150 gm Castor sugar
2tsp Cardamom pwd
Method
- Take the all purpose flour, whole wheat flour and salt in a bowl.
- Heat ghee in a small pan or bowl. Pour the ghee on the flours.
- Rub the ghee with the flours, with your fingertips to form a bread crumb like texture.
- Then add water in parts and begin to knead. the amount of water needed will depend on the quality and texture of the flour.
- Knead the dough till firm. Cover the dough with a moist cloth and keep aside for 30 minutes.
- Now Roast semolina and khoya separately on low heat. Keep aside and roast the nuts and chopped them.
- Take all the ingredient under stuffing in a bowl. mix everything well and keep the stuffing aside. check the taste and add more sugar if you prefer.
- Make a balls from dough and roll it to make 4-5 inch circle now place 1.5tbps of mixture in one-side of circle carefully, bring together both the edges and join. gently press the edges. make sure that edges are completely closed otherwise they will break when we fry them.
- (You can use designing cutters for the shape of gujhiyaas)
- Repeat same for reaming, after all gujhiyaas are ready, deep-fry it for nice golden color.
- Serve after cooling down.
* You can use Grated dark chocolate/jaggary in place of khoya, but exempt sugar.
* You can also exempt semolina if u want. adjust quantity of other ingredients accordingly.
Baking method for gujhiyaa:
- Preheat the oven to 200 degrees Celsius/390 degree Fahrenheit. brush oil or melted ghee n the gujiya evenly all over.
- Place them in a baking tray.
- Bake the gujhiyaa for 20 to 30 minutes at 200 degrees Celsius/390 degree Fahrenheit, till they are golden. oven temperatures vary, so do keep a check while baking the gujhiyaas. place them on a wire rack for cooling. once cooled, store the baked gujhiyaas in an air-tight jar or box.
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