Try Delicious Dry Mawa Gujiya this Holi! -
Try Delicious Dry Mawa Gujiya this Holi!
Posted 02 Mar 2020 04:30 PM

Source: lifeberrys

As spring nears, every Indian household gears up to celebrate the most colorful festival of the year – Holi! Holi also associated as Basant Utsav (Spring Festival) is the festival of colors which is celebrated across India with great cheer and happiness.

With festivities in full swing, you can feel the energy and enthusiasm in the air. Back home, every street vendors and dessert shops would be selling festival favorites. This is what I miss the most here. To make it feel like a festival, I have to make an extra effort. Decorate the house and cook delicacies.

This Dry mawa gujiya has many names. It is known as:
* Karanji (in Maharashtra),
* Ghughra (in Gujarat),
* Nevri ( in Goa) and
* Purukiya (in Bihar). Whatever the name be, they all taste equally delicious and yum!

Begin the recipe by making the dough for the outer crust. Knead a soft, pliable dough, cover and let it rest for 30 minutes. While the dough is resting, let’s prepare the filling. This filling is-
* Protein-packed
* Delicious
* Yummy
* Nutty and
* Extremely versatile.

How to make Gujiya
Dry roast mawa and coconut together. When it turns light brown, take it off the flame and set it aside. In a separate pan, toast the nuts. Toasting nuts release their essential oils and bring out their fullest flavor. It maximizes their taste and is later ground to the ideal consistency and texture. This powdered mix is then added to the mawa-coconut mix. Mix well to combine.

The sweet filling is ready. Tuck this filing in the dough, shape it like a gujiya and deep-fried until golden. After the gujiyas are cooked and cooled, soak them in chasni/sugar syrup. Soaking will not make them too sweet because the outer crust (the dough) has no sugar added to it. But again it’s optional. You can enjoy them as is without any sugar coating. They taste equally good.

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