The festival of colors is just around the corner and we cannot wait to binge on the delicious Holi desserts. It doesn’t feel like Holi until you have a table covered with festive delicacies. Gujiya is a traditional North Indian dessert which comes with various flavours and fillings and is customarily prepared on this occasion. So, we bring you yet another gujiya recipe with the flavour of sweet gulkand which will make you go wow. Gulkand Shahi Gujiya is a dessert recipe exclusively curated for Holi. The ingredients used to make this dessert are maida, ghee, khoya, gulkand, almonds, sugar, green cardamom powder, almonds and raisins. It has a crispy texture and khoya filling mixed with gulkand that will melt in your mouth.
500 ml ghee
100 ml refined oil
5 gm powdered green cardamom
15 gm raisins
200 gm sugar
1 silver vark
1 cup all purpose flour
300 gm khoya
15 gm chopped almonds
15 gm grated coconut
15 gm gulkand
To prepare this delicious dish, sieve the all- purpose flour (maida). Add the oil to it and mix them well.
Now, add some water to the mixture and knead lightly. Keep adding water as required and knead into a dough. Cover it and set aside.
Next, take a bowl with khoya in it and mash it gently. Heat a kadhai over medium flame to fry it. Fry till the khoya turns light brown in color.
Add sugar and cardamom powder into the khoya and mix well. Then, add chopped almonds, grated coconut, and raisins. Fry for 2 more minutes. Turn off the flame and allow it to cool down.
Next, take the dough and divide it into small balls and roll each ball out on a flat surface into a small round.
Fill half the round with the khoya mixture and with rose petal sweetened (gulkand).
Fold it and seal the round properly and twist its edges inwards. Make sure that the khoya filling doesn’t come out of the gujiya.
Heat ghee in a pan over medium flame and deep fry the gujiyas.
When they turn golden brown in color, remove them from the kadhai. Drain the excess ghee using the clean paper towels.
Arrange the gujiyas on a serving platter and garnish them with silver vark and pistachios. Serve.