Holi is the festival full of fun (total masti) with no rules. This is the one festival we celebrate without taking shower and in clothes we don’t want to wear any more!
Holi is the festival to celebrate, victory of good over evil. Days before the festival people start gathering wood at open spaces to make a pyre with a effigy of Holika on top. Holika, sister of King Hiranyakashyapu who tricked Prahalad into the fire,Holika was burnt to death and Prahalad was saved. On choti holi every year this ritual signifies the triumph of good over evil. Loud music, delicious food and most important the spirit of togetherness defines this festival.
Colors is the most important part of holi other than gujiya. Holi is incomplete without Gujiya and colorful gulals.
To me, holi is more about array of food than playing with water and wet colors. Without much thinking about the calories and weight issues I like to celebrate Holi enjoying all delicious delicacies this festival is famous for…Gujiya, Shakarpare, Sev, Chakri, Kanji, Thandai, Dahi Vada, Chaat, Pakodas, just to name a few…
For the dough:
- 2 cups Maida (Refined flour)
- 1/2 cup Ghee (Clarified butter)
- Warm Water to mix
For the filling:
- 1 cup Khoya
- 1/4 cup Sugar
- 1 tsp Green Cardamom Powder
- Almonds, Pistachios, Cashew nut, Chironji nut – finely chopped
- 2 tbsp Roasted Semolina
- 2 tsp Coconut powder
- Ghee/Oil for deep-frying
Rub 1/4 cup ghee into the flour and knead into a stiff dough with warm water.
Leave to rest for at least half an hour.
For the filling:
- Saute khoya in a pan over medium heat till it slightly changes color.
- Keep aside for a while, when it cools, mix in the sugar, cardamom, all chopped nuts, roasted semolina and coconut powder.
- Make balls of the dough and roll out into 1 cm / 1/8 in thick rounds (like small puris).
- Take a round, wet the edges with water and place a piece of filling over one half.
- Fold the other half over and press the edges together to seal.
- Either use gujiya maker or make a design by pinching and twisting all along the sealed edges.
- Make all the gujiyas in this way. Heat ghee/oil in a kadahi. Fry gujiya on medium/low flame till light golden in color.
- Fish out and leave to drain on absorbent paper.
- Serve hot or at room temperature and can be stored in air-tight containers.
- Enjoy gujiyas with your family and friends. Happy Holi.
Linking it to the event : Lets cook with seeds