Celebrate this HOLI with this delicious sweet which is an integral part of any HOLI RECIPE.
NOTE : ( I have used unsweetened Khoa as I have dipped the gujiyas in sugar syrup after frying them. If you do not want to dip the gujiyas in sugar syrup after frying, please use sweetened khoa)
- Roll each dough ball with the help of a rolling pin into disc shapes of approximately 4-5 inches in diameter. Place about 1 tbsp - 1 1/2 tbsp of filling on one side of the disc keeping the edges empty.
- NOTE : Don't over stuff your Gujiyas as they may break open when frying them.
- Now slowly and with a lot of care seal the Gujiya by bringing the edges together. Press the edges well so that the mixture is sealed well inside.
- NOTE : Apply a little water with your finger tip on the edge of the circular discs to seal them properly. Once you bring the edges together, you can also use a fork and press the edges down with it to seal it.
- Alternately like I did place the discs into the Gujiya moulds (available in Indian Stores). Next place the filling and then close the mould to get a perfectly filled parcel with sealed edges. Place on a plate and finish making all the remaining Gujiyas.
NOTE : Never fry your gujiyas in very hot oil as they will form multiple bubbles on the top making them visually unappealing. Also frying the Gujiyas in hot oil results in the Gujiyas becoming soggy minutes after they are fried.
- Gently slide in your Gujiyas with utmost care as you are dealing with hot oil here, 2-3 at a time. Don't overcrowd your Kadai as the Gujiyas may stick to each other. Fry the Gujiyas gently turning them till both the sides turn a lovely golden colour. Drain the Gujiyas into a kitchen paper towel to soak up any excess oil.