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
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 almondsMethod
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
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