Snack Recipes

Tri – Color Khoya or Mawa Gujiya

Happy Holi  – Tri-Color Khoya or Mawa Gujiya

Gujiyas are sweet dumplings made of maida and stuffed with a tasty Khoya, sooji or rava and dry fruits mixture. It is made during the festival of Holi.

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Tri Color Gujiya

This Holi I added natural colors to my cooking. I made Marble Sooji Dhokla, Tri-color Namakpare, and tri-color gujiya too. It came out really well and by adding sugar syrup in kneading dough will make gujiya tastier. I have learned this recipe from my sister in law (Jaitani), Anita Karki.

Ingredients :

For White Dough:
Maida – 1 cup
Water* – 1 /4 cup
Ghee – 2 tbsp
Salt to taste

For Pink Dough:
Maida – 1 cup
Boiled Beetroot Puree* – 1/4 cup
Ghee -2 tbsp
Salt to taste

For Green Dough:
Maida – 1 cup
Boiled Palak Puree* – 1/4 cup
Ghee – 2 tbsp
Salt to taste

For Filling:

Homemade Khoya or mawa  – 1 cup
Roasted rava – 1/4 cup
Coconut powder – 1/4 cup
Powdered sugar – 1/2 cup
Chopped dry fruits – 1/2 cup
Cardamom powder – 1 tbsp
Fennel powder – 1 tbsp
A pinch of salt

Oil for deep frying

Method :

For Stuffing:

  1. Heat a little ghee in a nonstick pan and add crumbled khoya or mawa. Cook until it dry. It takes 5 – 6 minutes on medium flame.
  2. Then remove roasted khoya into a bowl, then add roasted sooji and mix well.
  3. Finally roast coconut powder for 1-2 minutes. Add roasted coconut powder into the same bowl and allow to cool down.
  4. Then add rest of ingredients under filling and mix well. Stuffing for gujiya is ready.
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Tri-color dough

For Outer Cover:
1. Mix the flour, salt, ghee.
2. Add ghee and rub well till all the flour is coated with ghee.
4. Add a little water at a time and form a stiff dough. It needs to be stiffer than chapati dough.
5. Rub a little Oil/Ghee on the dough ball, cover and allow to rest for an hour.
Make all white, green, pink dough with the same procedure.

Tip for Dough:

White Dough: Add 1 tsp of sugar with 1/4 cup of water and boil it for 1 minute. Then allow it to cool then knead a white Color dough.

Pink Dough: Add 1 tsp of sugar & 1 tbsp of water with 1/4 cup of beetroot puree and boil for 1 minute. Allow it to cool. Then knead a pink Dough.

Green Dough: Add 1 tsp of sugar & 1 tbsp of water with 1/4 cup of spinach puree and boil for 1 minute. Allow it to cool. Then knead a pink Dough.

How to make marble dough?

Now make long 2 inch thick rolls of each of color. Make a braid then just lightly roll them so the dough sticks to each other.

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Make a braid then just lightly roll them so the dough sticks to each other.

Now cut it into small pieces. Grease the rolling surface and the rolling pin. Now roll the dough into round shape. It should be thin.

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Now roll the dough into round shape.

Place rolled round shape dough on gujiya mould and put 2 tsp of prepared stuffing and seal with little water. Press the mould tightly. Remove the excess dough.

Make all of them and keep them covered with a kitchen towel to prevent it from drying out.
Now put oil in a deep pan and fry these gujiyas on medium flame until they are roasted from both the sides.

Allow to cool down and store in an airtight container.

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Store in an air tight container.

Tip :
* Boiled 1 medium size Beetroot. Chopped it and boiled with 1/2 cup of water. Grind it and used Puree to knead a pink Dough. No need to add water.
* Boiled Palak and after boiling immediately add boiled palak into cold water. It helps to retain its bright green Color. Grind it and use palak Puree to make the green dough. No need to add water.
* Oil should be at right temperature. Check by dropping a little piece of dough, if it comes on top steadily then it is ready. If it comes on top too slowly or too fast then it is not good to fry.
* By adding sugar in kneading dough will make gujiya tastier.

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