Friday, March 13, 2009

Ghughara/Gujiya with a Twist

Happy Holi to all!!! Finally I am out of my so called vacation mood after coming back from India trip. I wanted to make traditional holi sweet gujiya. I gave the twist to traditional recipe, because of the two reasons. The first one was to make gujiya healthy. The second reason was that I don't get ready made mavo/khoya here. I had some coconut in my freezer, so I make the filling which is normally use in modak. So here you go with the modak filling baked gujiya/ghughara...

For cover
3/4 cup maida/all purpose flour
1 to 2 tsp ghee or melted butter
luke warm water or milk
flour for dusting

For filling
3/4 cup jaggery/gud
1 cup fresh shredded coconut
1 tsp ghee
1 tsp cardamom powder

For cover
Take all the ingredients except milk, in one bowl. Knead the soft pliable dough using luke warm water or milk. Cover it and keep aside for some time.

For filling
Put the pan with ghee on medium flame. First add jaggery and when it is melted, add coconut. Cook till the mixture comes together. Add cardamom powder in the end and keep aside.

Divide the dough into 9 to 10 equal parts. Then roll them into round shape of around 3 to 4 inch diameter. Put the filling mixture on one side and then seal it using your wet fingers. Repeat the procedure with all the parts of the dough.

Preheat the oven to 375 degree F. Arrange all the gujiyas in baking tray. Bake them until both the sides are light brown.

Alternatively, you can fry them also.

There was change in taste because of baking.  If you want authenticate taste, fry them.

Event Submission
This baked  gujiyas are on their way for Purva's Holi event.


Sunshinemom said...

Looks great! I like the modak filling:)

Nisarg said...

welcome back:) ghugharas look so tempting, and I loved the twist...baking seems such a healthier option!!

Purva Desai said...

They look crunchy, and any day a healthy version of Gujjia
Thank you for lovely entry for the event

Anonymous said...

You could also add splenda as i did.