Category: indian sweets

GUJIYA – A traditional sweet dish wherein outer shell is prepared with refined flour and subsequently stuffed with mawa/khoya. Sometimes, semolina is used along with refined flour for making crispy outer shell. Also, filling sometimes includes the combination of desiccated coconut and dry fruits along with khoya/mawa.

Gujiyas are traditionally deep-fried but I am sharing the baked version as it takes very less oil/ghee to bake them. I assure you that you will forget about deep-fried gujiyas once you have tasted these scrumptious and crispy baked goodies.

So, get baking quickly.

HAPPY HOLI !!! 

INGREDIENTS

For Outer Shell

• 1 Cup Refined Flour
• 2 Tbsp Semolina (Sooji/Rava)
• 1/4 Cup Milk
• 1 1/4 Tbsp Ghee

For Filling

• 250 Gms Mawa/Khoya
• 20 Almonds (Chopped)
• 30 Raisins (Chopped)
• 30 Pistachios (Chopped)
• 2 Tbsp desiccated Coconut
• 5 Tbsp Powdered Sugar
• 1 Tsp Cardamom Powder
• 3/4 Tbsp Ghee

For Assembling

• 1/2 Tbsp Oil/Ghee (For Baking)

METHOD

For Outer Shell

1. Transfer refined flour and semolina to a big bowl. Pour ghee over them and rub well with fingers such that their texture resembles bread-crumbs.
2. Add milk, one tablespoon at a time and knead a firm dough. Quantity of milk might vary depending on the quality of flour.
3. Cover dough with a wet kitchen towel and allow it to rest for 30 minutes.

For Filling

1. Heat ghee in a frying pan and add mawa/khoya.
2. Stir it continuously for 5 minutes at low flame and add desiccated coconut.
3. Cook for 2-3 minutes more and turn off the heat.
4. Once it has been cooled down, add remaining ingredients and mix well.

For Assembling

1. Divide dough into equal portions.
2. Roll one portion thin and place it on gujiya mould.
3. Stuff it with filling and brush sides of mould with water.
4. Close the mould tight.
5. Open it and remove extra dough. Do not throw it as this dough can be used in making more gujiyas.
6. Release gujiya from the mould by tapping the mould on your palm.
7. Seal the edges well by pressing with fingers. Finally, seal it by pressing fork on the edges.
8. Brush both sides with oil and place it on a baking tray (loned with parchment paper).
9. Repeat with other portions.
10. Transfer baking tray to a preheated oven and bake at 180°C for 25-30 mins.

 

Gajar Ka Halwa – Rich Indian dessert made with carrots, milk , sugar, aromatic cardamom powder and loaded with dry fruits.

I have not added khoya to this recipe. Instead I have allowed milk to boil along with carrots itself and convert into milk solids. I have used toned milk but you can use full fat milk as well. I have used an assortment of soaked almonds, raisins and pistachio. You can choose any combination of dry fruits.

INGREDIENTS

• 700 Gms. Carrot (Grated)
• 1 Cup Toned Milk
• 1/2 Cup Condensed Milk
• 5-6 Tbsp Sugar
• 1/4 Cup Assorted Dry Fruits
• 1 1/2 Tsp Cardamom Powder
• 2 Tbsp Ghee

METHOD

1. Heat ghee in a big kadai and add grated carrots.
2. Mix well and cook for a few minutes.
3. Add milk and condensed milk to kadai.
4. Cover kadai with a lid. Let carrots cook in milk at a low flame.
5. After 45 minutes, add sugar and cook till mixture turns dry.
6. Add cardamom powder and dry fruits.
7. Cook for 2-3 minutes and turn off the heat.
8. Transfer to a dessert bowl and serve it hot.