Frozen grapes are the best snack ever. Especially in the summer. They’re super refreshing, incredibly healthy, low-calorie, and super easy. I mean you actually don’t have to do anything except putting them in the freezer. And they kind of taste like frozen candy. It’s just delicious.
There are many different varieties of grapes, and they are usually available. You can use almost any type of grape for this sweet snack.You can use grapes red or black or green grapes. There are lots of nutritional benefits to eating grapes, including the fact that they are low glycemic and full of antioxidants. Besides just eating them out of hand, grapes can be added to smoothies or sliced and served in a salad. One of the most fun ways to use grapes is to make frozen grapes that are a sweet treat on a hot summer day.
Best of all, the natural sugars in the grapes taste even sweeter when they are frozen. This is because the freezing process reduces the water in the fruit and makes the natural sugary taste more concentrated.
Grapes – red or black or green (Your choice )
Gently pull grapes from the stem.
Put the grapes in a colander and rinse them with cold water for about 30 seconds. Gently rub them as you rinse them.
Let it sit in a colander for 30 minutes.
Then put all grapes in a airtight container and keep in a freezer for overnight.
The five-day-long festivities of Diwali is celebrated with much pomp. The auspicious occasion of Bhai Dooj is also a part of these celebrations and is observed by Hindus after Narak Chaturdashi/Chhoti Diwali, Diwali and Govardhan Puja. It falls two days after Diwali and is also known as Bhau-Beej, Bhai Tika or Bhai Phonta. This festival celebrates the bond shared between brothers and sisters and is quite similar to Raksha Bandhan.
The sibling bond is so precious – something we often realise only when we cannot meet our siblings everyday. A beautiful account of what Bhai Dooj means to this sister who lives away from her siblings.
To celebrate this day, sisters put a tilak on their brother’s forehead and pray for their safety, good health, and well-being. Brothers also pamper their sisters by giving them gifts.Bhai Dooj is the celebration of the brother-sister relationship. This auspicious day is celebrated all over India with great enthusiasm. Food is an important part of Bhai Dooj celebrations and adds to the excitement of the festival.
Carrot Burfi is a fusion twist to the traditional burfi recipe. Prepared with the goodness of fresh carrots, this makes for a perfect festive recipe. Carrot Burfi or Gajar Ki Barfi is a quick and easy-to-make, soft and melt-in-mouth Indian sweet or mithai recipe.
The recipe of carrot barfi is similar to the way gajar halwa is made. Here I have used milk powder and milk in the burfi. So obviously the recipe does not have condensed milk or khoya. Though you can use any recipe of gajar halwa and make the barfi. You just need to cook more than what we cook for gajar halwa, so that the sugar cooks more and the barfi sets after cooling.
Ingredients Carrots – 4 medium size Ghee – 5 tbsp Full Fat Milk – 2 cups Sugar – 1/2 cup Milk powder – 3/4 cup Sliced pistachios and almonds for garnishing Green cardamom powder – 1/2 tsp A pinch of Salt
Line a baking paper in a tray or greased ait with little oil or ghee.
Wash, peel carrot and make coarse by using food processor. It yields up to 4 cups of coarse carrots.
Heat ghee in a deep pan and add coarse carrots. Saute on medium heat for 5-8 minutes.
Then add milk and cook on medium heat until the milk evaporates completely.
Add milk powder, sugar with salt and cardamom powder. Simmer until it thickens. It takes about 10 minutes.
Pour the mixture into a greased tray and garnish with sliced pistachios and almonds.
Let it rest for 3 hours in a refrigerator before slicing.
With Diwali around the corner, the festivities are in full swing with people buying gifts, clothes, home decor items and what not. No festival is complete without sweets so how can the biggest Indian festival be celebrated without a lot of mithai.
Ditch buying sweets from the market and add a homemade touch to your Diwali party by making mithai yourself. Many Indian desserts are served as both a religious offering and celebratory dessert. Like any festive holiday, celebrating Diwali also means having friends and family over and indulging in food, glorious food.
I personally like giving some of my much loved Indian flavors a twist, like making kalakand with tofu. This Diwali I made kalakand with tofu but with little twist.
Kalakand is a traditional Indian milk cake with a slightly grainy texture that simply melts in your mouth. This recipe for Gulabi Tofu Kalakand is super quick and easy. This is a very simple recipe and it is so close to the traditional Kalakand, the only difference is I replaced paneer with tofu. Indian desserts tend to be very sweet traditionally and I am sticking to the traditional flavor. You can reduce the sugar if you wish. This kalakand also has a specific traditional flavor of rose because of Roohafza.
Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. This time I wanted to try beetroot with kalakand and it came out very well.
Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes. Make a puree (1/4 cup ) without adding water.
Line a tray with butter paper and keep it aside.
Boil milk in a non stick pan and boiled till it for 5 minutes. Keep on stirring the milk with a spoon at short intervals so it doesn’t stick at the bottom of the pan.
Now add crumbled tofu to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa.
Add milk powder and stir the mixture. Mix well and cook for 5 minutes on low heat.
Then add sugar, beetroot puree, roohafza and cook it till the mixture reaches the consistency of making a burfee. At last add cardamom powder with a pinch of salt and mix it well.
Pour the mixture into a greased tray and let it set.
Garnish chopped pistachios and let it rest for 2 hours in a refrigerator before slicing.
People across India celebrates Dussehra today (on October 15, 2021). Also called Vijayadashami, it calls an end to the nine-day-long Navratri celebrations. While North India celebrates Dussehra with Ravan Dahan, Bengalis mark this day with visarjan of the idol of Goddess Durga. While the mode of Dussehra celebration remains unique to each region of the country, what remains common for all food.
No festival seems complete without some sweets to indulge in. Festive season calls for dessert and sweets to keep the holiday mood going. This fudge is an easy to make Indian sweet with a twist of pumpkin that makes it unique. Palate is immediately curious about the source of distinct essence and flavor in this burfi or fudge. This fudge can be stored for up to 2 weeks in the refrigerator.
Veggies like pumpkin and bottle gourd can make wonderful sweets. Pumpkin, sweet potato, zucchini and bottle gourd are cooked to make wonderful sweets like halwa or burfi. These sweets need less sugar and are unique too. These are root vegetables and also allowed during fasting. So if you are bored of making curry try this sweet recipe.
For this recipe you will need only few basic ingredients that are easily available in most household kitchens or can be easily found in local grocery store. Enjoy the pleasure of making and sharing your own homemade dessert with pride.
Ingredients : Pumpkin – 300 gms (deseeded, peeled and cubed) Milk – 3/4 cup Full fat milk powder – 1/2 cup Desiccated coconut powder – 1/2 cup Sugar – 1/4 cup Chopped pistachios & toasted coconut slices for garnishing – 2 tbsp each Ghee – 3 tbsp Cardamom powder – 1/2 tsp A pinch of Himalayan pink salt
Cut the pumpkin, remove the peel and the inner seeds and cut into small pieces.
Place the pumpkin pieces in a steamer basket in a pot. Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 15 minutes. During the steaming, add more water to the pot if necessary.
Now mashed steam pumpkin with the help of fork or potato masher. You should have 1 cup pumpkin puree.
Line a tray with butter paper and keep it aside.
Heat ghee (2 tbsp) in a nonstick deep pan and add mashed steam pumpkin. Cook till on a low flame for 5-8 minutes.
Then add full-fat milk bring the whole mixture to a boil and then lower the flame.
Cook the mixture on a low flame and keep on stirring in between. When the milk reduced to 75% then add milk powder, dessicated coconut, and sugar.
Mix well and stir continuously. Cook it till the mixture reaches the consistency of making a burfi. Add a pinch of salt, cardamom powder and little ghee(1 tbsp).
Pour the mixture into a greased tray and garnish with sliced pistachios and sliced coconut flakes.
Let it rest for 2 hours in a refrigerator before slicing. Now cut burfi into desired shape.
Ganesh Chaturthi, also known as Vinayaka Chaturthi, is celebrated every year to mark the birth of Lord Ganesha. Ganesh Chaturthi takes place in the month of Bhadra, according to the Hindu calendar. Lord Ganesha is supposed to be a symbol of wisdom, luck, and good fortune. Vinayaka Chaturthi is celebrated for 10 days and involves bringing an idol of Lord Ganesha home. On the tenth day, the idol is immersed into the water and the ritual is known as Visarjan.
Bhagwan Ganesha loves sweets. Modak and Ladoo are the favorite sweets of Ganesha and often served as bhog. Besan Ladoo is an all-time favorite ladoo variety for any special occasion. It is very easy to prepare and requires just a handful of ingredients. Nothing beats a homemade mithai, especially one made with love. I made these ladoos for Ganesh Chaturthi Festival.
When you cook sweets, or any other food at home, it gives you complete control over what you are going to put in it. In this recipe, roasting Besan or Chickpea flour is the first and essential step that gives you the correct result. You have to saute till chickpea flour is aromatic and golden brown. If you do not saute the flour properly, the flour’s rawness will spoil the laddu’s taste, and if overdone, the laddus will have a burnt taste.
Ingredients : Besan – 2 cups Powdered sugar – 1 cup Ghee – 3/4 cup + 2 tbsp Milk – 2 tbsp Black cardamom (powdered) – 1 Few sliced almonds
Add gram flour (besan) in a food processor(with chopper blade) add milk and 2 tbsp of ghee. Mix all ingredients in a food processor for 3- 4 minutes. The flour should resemble very fine breadcrumbs.
Heat ghee in a pan over low flame. Mix gram flour and ghee over a low heat in a pan and constantly keep stirring to avoid lumps. Stir well for 10 to 20 minutes.
When the flour turns light brown. Sprinkle some water drops and cook for 2 minutes.
Then take off from heat and transfer into a plate.
Once cool enough to handle. Add sugar, black cardamom powder and mix well.
Keep prepared mixture covered for 40 minutes.
Make small/medium laddus and garnish with sliced almonds.
Store them in an airtight container. Serve as needed.
Ganesh Chaturthi is just around the corner and preparations are at full swing to welcome Lord Ganesha – the God of wisdom, prosperity and good fortune. Ganesh chaturthi also referred as Vinayaka Chaturthi, it is a 10-day celebration. During this festival, sweets and savory dishes are made and offered to Ganpati as a prasad (bhog). Then distributed amongst the devotees.
Dates Cranberries Burfi – No Sugar Sweet is a healthy and delicious sweet without any form of processed sugar. All sweetness come from Dates and Dried Red Cranberries and sweets is loaded with nuts.
When you need toasted nuts for a recipe generally we do – Skillet toasting. Skillet toasting great for producing small batches of toasted nuts, but the results are uneven and you can burn them if you get distracted. Here’s a quick and cool way to toast nuts and seeds – Microwave Method. It’s so easy and only takes a few minutes.
Just spread nuts and seeds on a microwave-safe plate and in an even layer. The trick also works for coconut powder, sesame seeds, or another seeds of your choice. Then cooks the nuts on full power for three minutes. Every minute, pauses the process to mix up the nuts so that they toast evenly.
It is a simple and easy sweet recipe made with dates, coconut powder, sesame seeds, flax seeds and lots of dry fruits. It’s a NO SUGAR treat. The sweetness comes from dates and dried red cranberries. This burfi is best for any festivals or special occasion.
Ingredients: Dates, Seedless – 2 cups Dried red cranberries – 1 cup Almonds – 1/4 cup Cashews – 1/4 cup Pistachios – 1/4 cup Pecans – 1/4 cup Coconut powder – 1/4 cup Sesame Seeds – 1/4 cup Flax seeds – 2 tbsp Green cardamom powder – 1 tsp A pinch of salt
Spread them (Almonds, Cashews, Pistachios, Pecans, Coconut powder, Sesame Seeds, Flax seeds) onto a microwave-safe plate in an even layer.
Microwave them on high power for 7 minutes. Check them every 60 seconds to make sure that they don’t get burned.
Then allow roasted nuts and seeds to cool down completely then transfer to a dry grinder along with dates and dried red cranberries.
Take out the grounded dates nuts mixture and roll it out into a cylindrical shape by pressing with both the hands.
Now take an aluminum foil sheet or cling film and place a rolled burfi on it. Spread some sprinkles on foil and wrap up nicely. Place it in a refrigerator for 2 hours.
After 2 hours, unwrap the rolled burfi and cut them into ½ cm thick burfi. Keep in an airtight container.
The Indian festival of “HOLI” is all about eating good food and playing with bright colors. Holi is a spring festival. It is also known as the festival of LOVE, festival of Happiness A Holi without sweet is incomplete When it comes to food coloring, I’ll happily take the natural route whenever possible. There are so many beautiful hues in food, so why not use them? Sources for natural colorings can be found all over the place, and many may already be in your pantry or fridge. This colourful plate is my way to celebrate Holi.
Creamy, delicious & thick pudding made with tapioca pearls, milk, sweetener & cardamoms. Sabudana is the hindi name for tapioca pearls & KHEER refers to an Indian pudding. Sabudana is often used in Indian cooking to make various dishes like porridge, kheer, khichdi & vada.
Yellow – Mango Custard Red – Beetroot Roohafza Purple – Blueberry Green – Zucchini White – With Cardamon
Kheer : Sabudana – 2 cups Milk – 2 litres
Yellow – Mango Custard (2 tbsp of vanilla custard powder, 1/2 cup + 2 tbsp of milk, One big mango , 1/4 cup of sugar)
Rose Flavoured Sweet – Beetroot Roohafza (One small beetroot, 1/4 cup of sugar, 1 tbsp of Roohafza)
GreenPista Zucchini Sweet ( 1/4 cup of grated zucchini, 1/4 cup of sugar, 1/4 cup of milk, 1/4 cup of chopped pistachios, 1/4 tsp of fennel powder)
Black Currant Blueberry ( 1/2 cup fresh blueberries, 1/3 cup sugar, 1/4 cup milk)
Vanilla Cardamom Kheer (1/4 cup milk, sugar as per taste, cardamom powder – 1/4 tsp)
For Sago Kheer :
Wash sabudana thrice and soak with 4 cups of water (overnight). Drain almost extra water, and keep covered for 1 hour or until sabudana is soft.
Add 1 & 1/2 litre milk in a large pan and let it boil.
Cook for 15 minutes on low flame.
Sunshine Sweet – Mango Custard :
Add 1/2 cup of milk in pan and let it boil. Mix custard powder and 2 tbsp of milk.
Add custard powder paste into boiling milk with 1/4 cup of sugar.
Cook for 3 minutes. Now add prepared 2 cups of cooked sago kheer.
Slice mango and make purée. Add in a custard kheer. Cook for 5 minutes and it’s done.
Rose Flavoured Sweet – Beetroot Roohafza
Peel, chop and grind beetroot in a mixer. Add grated beetroot in a pan with 1/4 cup of sugar. Cook it thicken then add 2 cups of prepared sago kheer with milk.
Cook for 5 minutes and then add roohafza. Mix well and it’s done.
GreenPista Zucchini Sweet
Mix grated zucchini, sugar and milk in an pan. Cook on low flame until thicken and then add 1 cup of prepared sago kheer.
Mix well and add fennel powder.
Garnish with chopped pistachios.
Black Currant Blueberry
Grind blueberry and add in a pan with sugar.
Cook till it thicken. Add 2 cups of prepared sago kheer with 1/4 cup of milk.
Cook for 5 minutes and it’s done.
Vanilla Cardamom Kheer
Just add little milk (1/4 cup ), sugar and cardamom powder in a remaining kheer. Cook for 5 minutes and it’s done.
DIY Homemade Holi Colors
Here are some easy and quick way to prepare chemical-free Holi colours with zero side effects, at the ease of your home. One easy way of creating Holi Colours is mixing cornstarch, few drops of essential oil, talcum with natural food colors. I used Turmeric ( Yellow Color), Spinach (Green Color), Beetroot (Pink Color) and Carrots (light peach color). This may look like a time-consuming process initially, but it is all you will need to make this Holi safe and special. Mix the cornstarch, few drop of essential oil, little talcum with squeeze veggies juice in a large bowl until it forms a thick paste (mix with hands). Pour liquid on a paper plate and let it dry overnight.
Use a coffee grinder or mixer to crumble the disc back into powder. Again spread powdered colors in a plate and let it dry overnight ( or under sunlight for 4 hours). Then sieve them and its ready 😊😊 Don’t worry I didn’t throw veggies after squeezing. I just add squeezed veggies with Rava batter and made Rava Chilla 😊😊😊. Warning : This recipe gets messy 😊😊 so prepare for cleaning 🧹
The festival of Ghughuti, called “Ghughutiya tyar” in the local dialect is celebrated in the Kumaun region of the hilly state of Uttarakhand on the eve of Makar Sankranti (January 14th). Ghughutiya, which is also known as “kale kauwa” (Black crow) is celebrated by preparing the sweet delicacy “Ghughute”. Ghughute is prepared by kneading wheat flour into dough mixing it with jaggery.
Then the dough is then used to make different small shapes and then deep-fried in ghee/oil till beautiful golden brown. Then Ghughugte shapes are then strung into a thread to form a garland which also includes orange, popcorns and worn by young children. The next day, early morning children go on their roofs and offer ghughute to crows. As they offer, they also chant: “Kale kauwa kale, ghughuti mala khale” (O black crow, eat this garland made of ghughute). I still remember my Naniji used to make ghughute mala for me and Rahul (my younger brother).
To make this festival more interesting. I made a small Pichora. Pichoda is traditional attire for every woman in Uttarakhand (mostly in Kumaon), from the first time on her marriage, then on every auspicious occasion like pooja, namkaran, or marriages in the family; the married women wear Pichora.
Ghughutiya Tyar | Fest of Kumaon | Love My Culture | Ghughuti Recipe | Makar Sankranti Ghughuti
There is an interesting story behind this practice of offering ghughutas to crows. Once upon a time, there was a king who had a minister named Ghughutiya. This minister planned to kill the king and usurp his kingdom. However, a crow warned the king of his minister’s intentions, thus saving the king’s life. The king then punished his minister and ordered everyone in his kingdom to prepare sweets and delicacies and offer them to the crow.
Whole Wheat Flour – 2 cups Water – 1 cup Grated jaggery – 1 &1/2 cups Sesame seeds – 1/4 cup Fennel seeds – 2 tbsp Little crushed black pepper Little Himalayan pink salt Oil or ghee – 1 tbsp
Oil for frying
Heat water in a pan and add grated jaggery or gur.
Add crushed black pepper and himalayan pink salt. Cook till jaggery melts.
Then filter jaggery water an allow to cool down completely.
I used food processor to knead a dough. Add 2 cups of Whole wheat flour into a food processor.
Add sesame seeds and fennel seeds. Mix it.
Then add prepared jaggery water slowly and knead a dough.
At last add little oil and mix it well.
Now take a small portion of dough. Sprinkle some sesame seeds and roll dough. Make different shapes (as shown in picture below).
Lohri is a popular Punjabi winter folk festival celebrated primarily in the Punjab region. The significance and legends about the Lohri festival are many and these link the festival to the Punjab region. Lohri festival has a special significance for the agriculturists as it marks the beginning of a new financial year. On this day they clear up the division of the products of land between themselves and the tillers.
The festival of Lohri is celebrated in the evening. Peanuts, jaggery, sesame and gajak are eaten on this festival. In the evening, all the people of the house burn Lohri outside the house. They put peanuts, gajak, sesame and maize in the bonfire and revolve around it and pray for a happy future. Along with this, family members sing folk songs revolving around bonfire.
Til chikki or Sesame seeds Brittle is very popular treat made during Lohri and Makar Sankranti Festival. Chikki is a brittle made with unrefined sugar and nuts. The most common type is made with peanuts. I always use Jaggery instead of sugar to make chikki.
Happy Lohri | Healthy Seeds Chikki or Brittle Recipe
This Lohri I tried chikki with Healthy Seeds like Pumpkin Seeds,Flax Seeds, Sesame Seeds, Melon Seeds and some chopped almonds , coconut. I also used Quinoa puffs. Quinoa is a highly balanced “grain.” The protein content in quinoa is higher than in most grains. Kind of a seed, king of a grain. Quinoa will “pop” or “puff” much like popcorn will, just with a little less show. They do not quadruple in size like a kernel of corn, but they do pop out of your pan and expand in size a little.
Grated jaggery – 2 cups Roasted peanuts – 1/2 cup ( I used readymade ) Melon seeds – 1/4 cup Sesame seeds – 1/4 cup Flax seeds – 1/8 cup Quinoa puff – 1/4 cup Pumpkin seeds – 1/4 cup Oil or ghee – 1 tbsp
For Topping :
Sliced almonds – 1/2 cup Slice dry coconut – 1/4 cup Fennel seeds – 2 tbsp Little crushed black pepper Himalayan pink salt
Lightly roast sesame seeds, flax seeds, melon seeds on low flame for 2- 4 minutes and keep them aside.
Cook jaggery (heavy bottom non stick pan) till a thick syrup is formed. To test that the syrup is ready put a drop in cold water. If it forms a firm ball the syrup is ready.
Now add peanuts , roasted seeds along with pumpkin seeds, quinoa puff and mix it well (Flame off).
Grease butter paper with oil.
Now sprinkle roasted sliced almonds and coconut, fennel seeds, crushed black pepper and himalayan pink salt.
Immediately spread prepared chikki mixturer on the greased plate. Again repeat topping on it.
Place another butter paper on it. Now level up mixture with rolling pin and gently spread mixture.
Let it cool slightly before cutting into desired shapes.
Enjoy this Two Ingredients – frozen healthy, vitamin C rich treat on a day when you’re looking for something cool that’s made with natural and nutritious ingredients. I really liked making these fruit popsicles because they are super easy and healthy. It is as simple as cutting up your favorite fresh fruits and arranging them in the popsicle mold.
The added bonus is these popsicles are made of fresh fruits, NO SUGAR added. In this popsicles, I used freshly squeezed orange juice, kiwi to fill out the molds and they turned out super delicious.
Kiwi green flesh is sweet and tangy. It’s also full of nutrients like vitamin C, vitamin K, vitamin E, folate, and potassium. They also have a lot of antioxidants and are a good source of fiber. Whereas, Oranges are well known for their vitamin C content. It boosts your immune system and improves your skin; they also aid with heart health, cholesterol levels.
Ingredients: Ripe Kiwi – 4 Fresh Orange Juice – 2 cups ( Juice of 6 Oranges)
Peel and slice the kiwi fruit and place in a blender or food processor with the orange juice (with dough chopper ).
Pulse until smooth. Pour into a popsicle mould.
Now tap the moulds. Freeze them for 6 hours.
For Demold Popsicles – Run under warm water until popsicles slide out of the mould.
Don’t grind kiwi in the blender else kiwi seeds will grind along with the pulp.
One of an easy way to cool off during summer is eating frozen fruit, so I decided to make my own raw fruit popsicles. Most popsicles you buy in stores a full of artificial additives, colors, flavors with lots of sugar. Making popsicles at home is very easy and it tastes better than store one – Yea, Its SUGAR FREE (NO SUGAR). All you need for these delicious fruit popsicles are popsicle moulds, a blender, and ripe fruits.
These super refreshing mango kiwi popsicles are really healthy and perfect for a hot summer day. It’s a perfect summer treat for kids. Besides their sweet, delicious taste mangoes also have many advantages and health benefits.
Mangoes are a very good source of fiber. Mangoes also contain many minerals in them; most notably potassium and magnesium. These minerals are necessary for muscles’ growth, contraction of muscles, relaxation of muscles and producing proteins in your body. Kiwi green flesh is sweet and tangy. It’s also full of nutrients like vitamin C, vitamin K, vitamin E, folate, and potassium. They also have a lot of antioxidants and are a good source of fiber.
Ingredients : Mango – 1 Big Kiwi – 1 ( thinly sliced ) Cherries – 1/2 cup Ice Moulds
Blend the mangoes pulp in a blender to make a smooth puree.
Press 2-3 kiwi slices on the inside of each popsicle moulds so that they line the sides.
Pour in the mango mixture and add few chopped cherries. Then pour the remaining mango puree on it
Now tap the moulds. Freeze them for 6 hours.
For Demold Popsicles – Run under warm water until popsicles slide out of the mould.
Indian Festival is simply incomplete without sweets delicacies and one such traditional sweet is Gujiya. Gujiya is a sweet dumpling made with Maida flour and stuffed with Mawa dry fruits filling. The filling is extremely easy to make with Homemade Mawa combined with coconut, rava, and lots of fruits.
This Holi Festival – Try Gujiya with No Sugar Gujiya filling, I already uploaded a recipe on my blog. To make Gujiya crispy, add ghee with powdered sugar in the flour and fry on the medium-low heat. Adding sugar helps in turning the Gujiya into a nice golden color. Also, it enhances the taste. I have learned this recipe from my sister in law, Anita Karki.
Gujiya – Holi Special Sweet
Maida – 2 cups
Lukewarm Water – 1/4 tsp + 4 tbsp
Ghee – 5 tbsp
Powdered Sugar – 2 tbsp
Salt to taste
Heat a non-stick saucepan and add prepared Gujiya filling with 1/4 cup of milk. Mix until everything is well blended. The mixture should be moist and if the mixture looks dry add few tbsp of more milk. Take out the prepared mixture in a bowl and keep aside.
Mix maida, ghee in a mixing bowl. Rub well till all maida is coated with ghee. Add a little water at a time and form a stiff dough. It needs to be stiffer than Chapati dough. Rub a little Oil/Ghee on the dough ball, cover and allow to rest for an hour.
For Sealing: Mix maida with water and make a smooth paste.
For Making Gujiya:
Again knead a dough for a minute.
Divide dough into small balls.
Apply a little oil on the rolling surface and then take one ball. Roll it into round shape. It should not be too thin or too thick. Cover the other dough balls to prevent from drying.
Place rolled round shape dough on Gujiya mold and put 2 tbsp of prepared stuffing and seal with little Maida Water mixture. Press the mold tightly. Remove the excess dough.
Make all of them and keep them covered with a kitchen towel to prevent it from drying out.
Now put oil in a deep pan and fry these Gujiyas on the medium-low flame until they are roasted from both the sides.
Allow to cool down and store in an airtight container.
For perfect Gujiya dough, flour and ghee proportion should be right that is called “Moyan”. To check, if you try making a ball in your hand, it binds.
Oil should be the right temperature. Check by dropping a small piece of dough, if it comes on top steadily that means its ready.
Don’t overstuff Gujiyas otherwise, it will break up while frying.
Stick the edges well with Maida Water mixture.
If Gujiyas splatter or breaks while frying. Keep them aside and fry in the end after frying all Gujiyas. Seal them with extra dough before frying.
Make Gujiya dough in a Food Processor as it kneads it to perfection.