Holi and spring recipes from Chef Neelima Kapoor
-For the Dough
6 cups Maida
2 cups Refined oil
Water for kneading
For 1st Filling
200 gm Suji
200 gm White sesame
100 gm Poppy seeds
400 gm Sugar (coarsely ground)
75 gm Dry Fruits
For 2nd Filling
250 gm Khoya
200 gm Sugar
50 gm Wheat flour lightly roasted
1/4th tsp Small cardamom powder
35 gm Mix dry fruits
Pure ghee for deep frying
Take Maida for dough. Mix oil and knead with water to a smooth dough. Keep aside under a damp cloth to prevent the dough from drying.
Prepare 1st filling. Dry roast suji, poppy seeds and sesame separately and grind them in a powder and mix sugar and dryfruits.
Prepare 2nd filling. Mash the khoya and mix with sugar, wheat flour, small cardamom powder and dry fruits.
Assembling the Dough
Divide the dough into small portions. Roll out one portion, put 1st filling and give the shape of gujiya. You can similarly give the shape of ‘Chandrakala’ and ‘Long Lata’ to your gujiyas. Repeat the process of rolling and and shaping with 2nd filling. Now deep fry in medium-low flame till light golden. Serve in festival time with chilled thandai.
We can give different colour and flavor also to the gujiyas, like we can add pink color and rose flavor in the dough or ad yellow colour and saffron flavor in the dough.
500 ml Milk
3 tbsp Sugar
3 scoops Ice-cream (Vanilla or Strawberry)
Cream for garnishing
Put the milk in freezer for 1 hour. Cut all strawberries (leaving 2 for garnishing) into pieces. Put in a shaker jar. Put sugar and half cup of milk and churn well. Add remaining milk and churn again till frothy. Add Ice-cream and churn again. Pour into glasses, garnish with cream and strawberry pieces. Serve chilled.