The colourful festival of Holi is considered incomplete without the mention of quintessential desert by the name of gujiya. It’s a juicy and flavourful slice of heaven, filled with dry fruits and condiments. This divine sweet is a moon shaped deep fried delicacy with a sweet stuffing inside. The shape, taste and even ingredients may slightly vary from one household to another or from one region to another, but the taste is always filled with bliss.
The earliest mention of gujiya dates to the 13th century, when a jaggery honey mixture was covered with wheat-flour and was sun dried. In all likelihood, gujiya originated and spread from the region now called as Uttar Pradesh. It is popularly known as Pedakiya in Bihar, Ghoghara in Gujarat and Karanji in Maharashtra . Gujiya has close cousins down South as well in the name of Karachika, Kajjikayi and Navri.
The method of preparation of a typical gujiya/Pedakiyas is very similar to that of a samosa. Though the samosa is savoury, but our gujiyas are stuffed with a mixture of sweetened koya which is dried and evaporated milk solids (also called mawa) and dry fruits.
There are many variants of gujiya depending upon the festival and season. In some households the fried gujiyas are dipped in sugar syrup while in others the stuffing is made with only semolina or dried coconut instead of khoya. A latest variant is the baked gujiya where the filling is made with milk solids and dry coconuts. They are baked until golden and then dipped in honey.
The most interesting variant if this dessert is undoubtedly the Bhang Gujiya (Gujiya filled with add on ingredient of Cannabis leaves). While cannabis consumption is illegal in India – the law is rarely enforced due to its cultural significance. Holi is the only time where Indians believe that they are allowed to consume cannabis. The wide spread song and dance of the festival does have a little high of Bhang Gujiya in it.
To make a traditional Gujiya all you need is some dough made out of all-purpose flour. To accentuate the taste of the traditional recipe, add some ghee into the dough. For the filling, roast the Khoa till it’s Golden Brown and add sugar and chopped dry fruits of your choice. Now roll out the dough into small flat circles and stuff it with the prepared filling. Seal the flat bread in shape of a semi-circle and fry in ghee till golden brown.
The colours of Holi have a gastronomical dimension to it – and Gujiya is the one which shines the most. So, this Holi create some magic with this dish and don’t just serve happiness – devour it for yourself as well.
