Gujiya/ Sweet dumplings/ Uttar Pradesh

Uttar pradesh is actually the north indian state that in a way encompasses the food culture of all the northern states. Although there is a large influence of punjabi style cooking the rustic flavors and rich traditions from the awadh and mughal cuisines are euqally popular.
This is the largest state of the country and more or less drive the political scenario of over a billion populated nation.

Holi is the most popular festival here where traditionally they celebrate with mawa based sweets and the bhaang. 
This holi I made the gujiyas as I got my share of puranpolis from my mother. This was a good twist and went well with the festive spirit






Ingredients
Oil or ghee to deep fry
for outer shell
2 cups Urad dal/ split black gram
salt to taste
for filling
1 cup koya/ mawa
1/2 cup sugar powdered
1 tbsp powdered cashew nut
1 tbsp powdered almonds
1 tspn cashew nuts , chopped
1 tspn raisins
1 tspn cardamom powder
1 tspn chopped pistachios
1 tspn chopped almonds
Method
1) In a nonstick pan, dry roast the mawa until it is soft and pliable and smells aromatic, about 8 to 10 min
2) Let it cool. Mix it with the other ingredients and set aside
3) Soak the urad dal for atleast 4 to  hours. 
4) Grind it to a smooth batter using little or no water if possible
5) Add a pinch of salt to the batter.
6) Now on a wet muslin cloth or plastic paper, drop a ladle of the batter. Flatten it gently.
7) Place a spoonful of the stuffing.
8) Fold the cloth or plastic to seal the edges.
9) Carefully remove the plastic from one end and drop it in hot oil for deep frying
10) Fry each one until they are crisp and golden.

Serve as is or with sweetened curd and chat masala

15 comments:

Nivedhanams Sowmya said...

wow that is delicious... I can eat the filling as is!!

Priya Suresh said...

So crispy and addictive gujiyas, pack me some.. Gujiyas are my recent favourite since i made them for a challenge;especially the filling,very rich Indian empanadas.

vaishali sabnani said...

the filling sounds delicious..I made these for Holi and we all loved them.

Varadas Kitchen said...

I had never heard of these before. Golden brown and crispy your gujiya have turned out great.

Srivalli said...

Oh I was expecting a crispy maida outer layer reading the name..very nice to see Urad dal being used..good one!

Harini-Jaya R said...

The filling in there is to die for, Pradnya. I would love to make this sometime.

Pavani N said...

Love love those mawa filled gujias.

Jayanthi Padmanabhan said...

sounds tricky to make but is a super cool idea. making the usual doughnut shaped vada is difficult enough for me. filling it as well.. I'd screw it for sure. but yours look perfectly done.

Sapana Behl said...

Lovely and tempting gujias ...wonderful!

Nalini's Kitchen said...

Gujjiyas with urad dhal sounds interesting and new to me...delicious one.

Padmajha PJ said...

This one is new to me. I made with maida covering for an event. The filling sounds so rich!

Usha said...

Perfect sweet for holi and the state.

Chef Mireille said...

the filling sounds so food - just perfect to quench my sweet tooth

Archana Potdar said...

Its been ages since I have had ghujjias especially for Holi. Good one Pradnya.

Suma Gandlur said...

Lovely gujiyas. I thought maida is used for outer covering in gujiyas. These urad dal ones remind me of a Andhra dish where chana dal stuffing is used.

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