Gujiya is one of those dishes of Holi, without which this festival seems incomplete. This time Holi will be celebrated on 4th March and Gujiya is prepared 1 or 2 days in advance. The upper layer of traditional Gujiya is made of flour, which gives crunch. It has stuffing of Mawa, Rava and dry fruits, hence this Gujiya is soft sweet from inside and crunchy from outside. This time try curd gujiya along with traditional gujiya. Its recipe has been given by Chef Pankaj Bhadauria.
This time on the occasion of Holi, prepare and serve Dahi Gujiya. Everyone from your family members to your guests will praise you a lot. Its soft texture melts in the mouth and the filling inside it is also of mild spicy and nutty flavour, whereas curd works to give it an even richer taste. Let’s see the recipe.
Ingredients of Dahi Gujiya
If you want to make Dahi Gujiya on Holi, then for this you need 1 ½ cups of white urad dal. Soak it in water overnight. Apart from this, take oil for frying. Take 500 grams of curd and some more curd will be required as per requirement. While serving, you will need 1 teaspoon salt, 4 teaspoons sugar, green chutney, sweet tamarind chutney, chaat masala, pomegranate seeds.
Ingredients for Stuffing
½ cup grated fresh coconut, 2 tbsp chopped coriander, 2 tbsp finely chopped ginger, 2 tbsp chopped green chilli, 2 tbsp raisins, 2 tbsp chironji, 2 tbsp chopped cashews. Now know how to make Dahi Gujiya.
Dahi Gujiya Recipe
- First of all, separate the soaked urad dal from water and grind it with some water to make a smooth paste.
- Now mix all the stuffing ingredients like grated coconut, green chillies, raisins, chironji etc. together.
- Now you have to beat the dal well with the help of electric whisk or balloon whisk. If you want, you can beat the dal with your hands also.
- This is the most important step. Keep beating the dal until it starts feeling light i.e. the dal paste should swell. Add some salt to it also.
- Now put oil in a pan and then let it heat on medium flame. Keep enough oil so that the Gujiyas are immersed in it.
- You have to take a clean cloth. Wet it lightly. Muslin cloth is best for this.
- Take lemon sized ground pulses on a wet cloth. You have to spread it a little with the help of your fingers and then place a spoonful of filling in the middle.
- With the help of a wet cloth, fold the dal in the shape of Gujiya and seal it.
- Put it in medium hot oil and then fry it on one side until it becomes golden. After this, turn the other side also and make it golden.
- In the same way, stuff all the Gujiyas one by one and fry them and take them out in a bowl filled with water.
- Gujiya has to be soaked in water for at least 30 minutes. Then while serving, squeeze out the water lightly and take out the Gujiya in a plate.
- Now add curd mixed with a little sugar, chutney of your choice (sweet or green), chaat masala, chopped coriander over it. Garnish with pomegranate seeds and serve.
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How to make perfect Gujiya?
Chef Pankaj Bhadauria has also told the perfect way to make Mawa Gujiya, traditionally made on Holi. Actually, many people complain that when they make Gujiya, it bursts while frying in the pan or it becomes too soft and does not remain crispy. In such a situation, you can follow the tips of Chef Pankaj Bhadauria.
Also read: Softchef Pankaj Bhadauria told the right way to make Gujiya, it will not burst, note the recipe.