When it comes to celebrating festivals like Holi or Diwali sweets are something you can’t miss on. The flavors of sweets make your fest happier. Gujiya gains considerable popularity during the celebration of colors. There are numerous types of gujiya you will find, and each one is special in its own way. From sugar-free to jaggery to baked to chocolate gujiyas, the list goes on. Here we have the different kinds of gujiya to indulge in this Holi season. Try out one as per your taste and health and enjoy this Holi utmost.

Traditional Gujia- with sugar/without sugar/with jaggery

• 3 cup all-purpose flour

For Filling

• 300 gm khoya
• 1 tablespoon powdered green cardamom.
• 1/4 cup semolina
• 1 1/2 cup sugar
• 2 tablespoons finely chopped almonds.

For Dough

• 1 1/2 cup ghee
• 1 1/2 cup water

Step 1 Mix together all-purpose flour and water

The popular traditional Gujiya can be prepared by following some simple steps given below. First you need to take a bowl, add all-purpose flour and water to make a soft dough. To accentuate the taste of this traditional recipe, add some ghee into the dough.

Step 2 Knead a soft dough.

To make the dough soft, knead well by sprinkling some water. Once the dough attains the perfect consistency, keep it aside for an hour. In the meantime, take a deep-fry pan then saute khoya and semolina till it turns golden and keep it aside to cool.

Step 3 Prepare the filling for Gujiya

Add sugar/ no sugar if you want to make sugar free (If you want health with taste then add jaggery powder instead of sugar) green cardamom and soaked almonds to the cooled khoya and mix well. To make this filling even more delicious, add some dry roasted dry fruits and raisins, this will add a nice crunch to the Gujiya recipe. Moving on to the next step, take two drops of ghee or refined oil and spread it well on your palms.

Step 4 Prepare puris and fill them with the stuffing.

Then make small round-shaped balls from the dough and make a cup-like-space in the balls to fill the scrumptious stuffing. After adding the filling seal corners with waster such a way that it secures the stuffing while frying the Gujiya. Roll the sides as per your choice of pattern.

Step 5 Deep fry/Bake the Gujiya and enjoy.

Heat ghee in a pan over medium flame. Fry the Gujiyas till golden brown from all the sides or airfry gujia and serve it with some Thandai and spicy pakoras. Garnish it with some saffron strands and crushed pistachios. You can also serve it with some Rabri.

Tips to must do.

• The dough plays great significance in making Gujiyas. Just make a stiff dough and let it rest for 30-minutes and roll the puris for making the Gujiya.
• One of the key points of making Gujiya is frying them at the right temperature. So, make sure that you always fry the Gujiyas on medium heat and give them some time to cook.
• Never overfill the Gujiyas as they will break open on frying.
• Last, but not least, always fry the Gujiyas once filled as that will help you frying them and would not even soak that much oil or ghee.
• You can also use powdered sugar/jaggery for the filling of these delicious gujiyas.

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