Gujiyaगुजिया
The defining Holi sweet across North India — a fried pastry of khoya and dry fruit that households make in batches of a hundred.
About 90 minutes
Ingredients
- 2 cups maida
- 4 tbsp ghee
- Water to knead
- 250 g khoya
- 100 g powdered sugar
- Cardamom, chopped almonds and raisins
- Oil for frying
Method
- Rub ghee into the maida and knead with a little water into a stiff dough. Rest covered for 30 minutes.
- Crumble and roast the khoya on low heat until it darkens slightly, then mix with sugar, cardamom and dry fruit.
- Roll small circles, place a spoon of filling in the centre, fold and press the edges with a gujiya mould or fork.
- Fry on low-medium heat until golden. High heat leaves the filling raw.
- Cool fully before storing — hot gujiyas turn soggy when stacked.