Phaguni Gujiya

 

The combination of Phaag and Phagun never fails to create magic and stir up long forgotten memories. I am quite sure the aroma of those coloured powders are quite present in the air. Or is it just nostalgia driving me bonkers?

Do not not be fooled into thinking, that I am lover of colours. I am the kind who will hibernate in the peace and quitness of their own room. But past has hidden stories in its kitty of me being violently smeared in colours. Golden memories. A friend who hailed form Jharkhand, coupled with his Kolkata wife, did gift us a string of memorable holi celebrations. Like always, such memories are treasures.

Getting back to what I came here to do: speak about Phaag food. Let me talk about a dessert,very popular, almost synonimous with the festival: Gujiya. Also because it happens tp be the easiest tp conjure up. I made this last year, quite a few batches, few times and it was well received. So this time from my kitchen to yours.... let's walk towards the sweet happier beginings and have a look at the ingredients before we get cooking.

1. To make dough: in a bowl add Flour 3.5 cups + 1/2 cup ghee. Mix it together till it resembles sand grains, just how we do with butter in case of pastry. Now add about 1/2 cup cold water and make a soft dough. Once it begins to come together, take it out on the work surfave and knead it lightly. Be wary of over kneading it. Rest the dough for 15 mins max. Simple.

2. Roast 1 cup mawa or khoya kheer on a medium low flame in a nonstick pan till it changes colour to a nutty toasty brown. Be careful to not burn it. Remove from heat and cool it.

3. Chop up the nuts: about 1 cup. I used a mixture of almond, cashew pistachio and walnuts. 

4. In a medium size bowl add all the ingredients of the filling: roasted khoa+ chopped nuts + 3tbsp dessicated coconut + 3 tbsp caster sugar+ a pinch of cardamom + 1/8th tsp nutmeg (grated) + 1/8th tsp mace power. Give all of it a good mix. 

5. Roll out the dough in the next stage. We are looking at about 1/4" thinckness all around. With the help of a 8" cookie cutter cut out circles.

6. Next place about 1/2 tbsp (heaped) of filling in the centre of each circle. Fold it over like a half moon. To be more cautious press the edges with a fork. 

7.Place all these crescent babies on a grease proof paper to prevent them from sticking. 

8. Heat about 1 cup flavourless vegetable oil in a pan. Once it starts to warm up, start frying the gujiya. We are aiming at a crunchy golden exterior. Do not burn it. It is advisable to stay near the pan while doing it. And yes, please do it in batches.

9. Take them out on absorbent paper before decorating them on your serving bowl. Sprinkle some toasted dessicated coconut and rose petals as garnish while serving.

10. Store them in an airtight container for about 2 weeks, if it lasts that long.

Ever thought the intimidating gujiya could be such a cakewalk!! Well know you know the secret of allmost no work. Kitchen activities like this can be used as a way to bonding, and to catch up on thoae secret snippets of gossip. While you mjat be contemplating when to prepare it, here are some pro tips for you to memorise:

A. The amount of water required in a dough will vary on the absorbency of the flour. 

B. Taste the filling and adjust the sweetness accordingly. You can be experimental with the filling and include all sorts of crazy ideas.

C. Yes, you will feel bad when the first few gujiyas will turn dark. But then that's normal. I call it the cooks treat. Control the flame.

D. Frying these crescent babies in batches is important because we want them crispy, not soggy and oily.

E. Making them ahead and storing them is the best way to feed people alongside enjoying the festival with them. Or to ease your anguish one can always make the filling and dough separetly and store them neatly wrapped in cling film.

Now that you have all the secrets at your finger tip, plan a weekend session of kneading and frying with your boy-gang or kitty friends before the colours reach your home. Happineaa is certainly emjoying a home made feast with your closest near and dear ones. 

Stay safe this holi. Stay away from poisonous colours. Post a picture if you happen to make it!

P:S: Dear friend Covid is around the corner, do not forget him!