This Holi, ditch the traditional ghee-laden gujiyas and embrace a lighter, healthier alternative – semolina gujiyas! These delightful crescent-shaped treats offer all the deliciousness of classic gujiyas without the heaviness of mawa (khoya). Made with a simple yet flavorful semolina dough and a sweet, spiced filling, these gujiyas are surprisingly easy to make, even for beginners. Forget complicated recipes and lengthy processes; this recipe streamlines the entire process, resulting in crispy, melt-in-your-mouth delights that are perfect for sharing with loved ones.
Prepare to be amazed by how effortlessly you can create these festive treats! This recipe uses readily available ingredients and focuses on achieving that perfect crispy texture without compromising on flavor. From the simple dough preparation to the clever filling technique and the expert tips for achieving that signature golden-brown hue, every step is explained in detail. Ready to embark on this delicious journey? Let’s dive into the step-by-step process to making these irresistible semolina gujiyas.
Tools Needed
- Pan
- Rolling board
- Gujiya mold (optional)
Ingredients
- Ghee (or oil): 1/4 cup
- Almonds
- Cashews
- Raisins
- Semolina: 1 cup
- Sugar: 1 cup (slightly less)
- Water (or milk): 1 cup
- Desiccated coconut: 1/4 cup
- Refined flour: 2 cups
- Salt
- Refined oil: 1/4 cup
Step-by-Step Instructions
Step 1. Prepare the Filling
- Heat ghee (or oil) in a pan. Lightly fry almonds and cashews until lightly browned. Remove immediately.
- Fry raisins until plump. Remove immediately.
- Dry roast semolina in the same pan over low heat, stirring continuously, until golden brown (10-15 minutes).
- Add sugar and stir. Add water (or milk) and stir until the mixture thickens and semolina grains separate. Increase heat and continue stirring until completely dry.
- Add desiccated coconut and mix well. Transfer to a bowl and let it cool.
Step 2. Make the Dough
- Combine refined flour, salt, and oil. Rub the oil into the flour until it resembles breadcrumbs. Gradually add water to form a stiff dough. Let it rest for 10-15 minutes.
- Knead the dough again to make it smooth. Roll out small portions of the dough into thin circles.
Step 3. Assemble the Gujiyas
- Place a spoonful of the semolina filling in the center of each circle. Bring the edges together to form a half-moon shape, pleating or crimping the edges to seal and create a design.
Step 4. Fry and Serve
- Heat oil in a pan. Fry the Gujiyas on low heat, turning occasionally, until golden brown and crispy.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Don't overfry the dry fruits. Remove them as soon as they change color to prevent bitterness.
- The longer you roast the semolina, the better the stuffing will be.
- Use water instead of milk for longer storage.
- Make a stiff dough for extra crispy Gujiyas.
- Press the edges of the Gujiya well to prevent them from opening during frying.
- Fry the Gujiyas on low heat to prevent them from becoming raw inside.
Nutrition
- Calories: approximately 2100-2400
- Fat: 90-110g
- Carbs: 250-300g
- Protein: 20-25g
FAQs
1. Can I use another type of flour instead of semolina?
While semolina gives the gujiyas their signature crispiness, you can experiment with a blend of all-purpose flour and semolina (about a 1:1 ratio). However, the texture might be slightly different.
2. How can I store leftover gujiyas?
Store leftover gujiyas in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze them for up to a month.
3. What can I use as a substitute for the sugar in the filling?
You can substitute granulated sugar with powdered sugar or jaggery for a different flavor profile. Adjust the quantity according to your preference.
These crispy semolina gujiyas offer a delightful twist on a classic Holi treat, perfect for those seeking a lighter yet equally flavorful option. With their simple preparation and irresistible taste, they're sure to become a family favorite. Happy Holi, and enjoy the delicious results of your culinary efforts!