Holi Special Recipes

Ingredients

• 2 cups Granulated Sugar (for sugar syrup)
• 2 cups Water (for sugar syrup)
• 4 pieces Green Cardamom Pods (optional, for aroma)
• 350 g Khoya (Mawa) (fresh, unsalted, roasted before use)
• 2.5 cups Grated Coconut (fresh or desiccated, lightly toasted)
• 2 tablespoons Charoli (Chironji) (roasted)
• 2 tablespoons Almonds (chopped)
• 2 tablespoons Honey (for sweetness and moisture)
• 2 tablespoons Raisins (seedless)
• 1 teaspoon Cardamom Powder (ground)
• 1 kg All‑Purpose Flour (sifted)
• 0.5 cup Desi Ghee (melted and cooled)
• 1 cup Cold Water (ice‑cold, for dough)
• 1 pinch Salt

Instructions

1. Prepare Sugar Syrup

   Combine 2 cups granulated sugar and 2 cups water in a large saucepan. Add 4 green cardamom pods. Bring to a rolling boil, then simmer for 2 minutes. Turn off the heat and let the syrup cool slightly.

   Time: PT10M

   Temperature: 100°C

2. Roast Khoya

   Heat a heavy skillet over medium flame. Add 350 g khoya and stir continuously until it turns light golden brown and releases a nutty aroma (about 8‑10 minutes). Remove from heat and let cool.

   Time: PT10M

   Temperature: 150°C

3. Make the Sweet Filling

   In a mixing bowl combine the roasted khoya, 2.5 cups grated coconut, 2 Tbsp charoli, 2 Tbsp chopped almonds, 2 Tbsp honey, 2 Tbsp raisins and 1 tsp cardamom powder. Mix until a uniform, slightly sticky mixture forms.

   Time: PT10M

4. Prepare the Dough

   Sift 1 kg all‑purpose flour into a bowl, add a pinch of salt and 0.5 cup melted ghee. Rub the ghee into the flour until the mixture resembles coarse crumbs. Gradually add 1 cup ice‑cold water, kneading into a stiff, non‑sticky dough. Cover with a damp cloth and let rest for 20 minutes.

   Time: PT35M

5. Shape the Gujiyas

   Divide the rested dough into 8‑10 equal balls. On a lightly floured surface roll each ball into a 3‑4 inch circle. Place about 1 Tbsp of filling in the centre, fold the circle into a half‑moon and press the edges with fingertips, pleating them to seal tightly.

   Time: PT25M

6. Heat Oil for Frying

   In a deep pan, heat enough oil (for deep frying) to 170 °C. Test by dropping a small piece of dough; it should rise slowly and turn golden in about 10‑12 seconds.

   Time: PT5M

   Temperature: 170°C

7. Fry the Gujiyas

   Gently slide a few gujiyas into the hot oil. Fry on medium heat, turning once, until both sides are golden‑brown and crisp (about 3‑4 minutes per side). Remove with a slotted spoon and drain on paper towels.

   Time: PT20M

   Temperature: 170°C

8. Soak in Sugar Syrup

   Immediately transfer the fried gujiyas into the warm syrup for 1 minute, ensuring each piece is fully coated. Remove and place on a cooling rack to set.

   Time: PT5M

   Temperature: Warm (around 60°C)

9. Cool and Serve

   Allow the gujiyas to cool completely (about 10 minutes). Serve at room temperature or store as per storage instructions.

   Time: PT10M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Granulated Sugar: jaggery, honey (adjust water)
• Instead of Green Cardamom Pods: cardamom powder (1/2 tsp)
• Instead of Khoya (Mawa): paneer (crumbled)
• Instead of Grated Coconut: shredded coconut
• Instead of Charoli (Chironji): almonds
• Instead of Almonds: cashews
• Instead of Honey: maple syrup
• Instead of Raisins: dried cranberries
• Instead of Cardamom Powder: ground cardamom
• Instead of All‑Purpose Flour: whole wheat flour (will change texture)
• Instead of Desi Ghee: unsalted butter

Equipment Needed

• Large Saucepan
• Heavy Skillet or Kadhai
• Mixing Bowls
• Rolling Pin
• Round Cutter
• Slotted Spoon
• Cooling Rack
• Kitchen Scale (optional)
• Fine Mesh Sieve (optional)
• Thermometer (optional)
• Plastic Wrap or Damp Cloth
• Paper Towels

Critical Steps — Do Not Skip

• Achieving the correct thin sugar syrup consistency (not sticky).
• Roasting khoya until light brown without burning.
• Sealing the gujiyas tightly to prevent oil absorption.
• Maintaining oil temperature around 170 °C during frying.

Chef Tips from the Video

• Use ice‑cold water for the dough – it creates layers that stay flaky after frying.
• Roast khoya on low to medium flame; a light golden colour gives the filling a nutty depth.
• For extra shine, brush the fried gujiyas with a little melted ghee before dipping in syrup.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Re‑heat briefly before serving.

Freezer: Freeze in a single layer, then transfer to a zip‑lock bag. Lasts up to 1 month; re‑heat and dip in syrup after thawing.

Room temperature: Not recommended beyond 4 hours as they may become soggy.

Make-Ahead Tips

• The dough can be prepared a day ahead and refrigerated, covered with plastic wrap.
• Filling stays fresh for up to 3 days in the fridge; keep sealed.
• Fried gujiyas can be stored and later soaked in fresh syrup before serving.

Frequently Asked Questions