Holi is incomplete without its traditional sweet delights from gujiya, malpua to rasmalai. Talking about gujiya, the fried dumplings with khoya and dry fruits stuffing is prepared in many parts of the country to mark Holi festivities. Ghughra in Gujarat, Karanji in Maharashtra, Somas in Tamil Nadu, Garijalu in Telangana, Kajjikayalu in Andhra Pradesh and, Karjikayi or Karigadubu in Karnataka, the many names and avatars of gujiyas are the proof of its popularity across India. (Also read: Recipe: Why wait for Diwali when you can have Kesari Gujiya on Dussehra itself)

There are endless variations of gujias out there and even a slight tweak in its filling can bring out distinct taste. In her latest YouTube video, Masterchef Pankaj Bhadouria tells us how to prepare three types of gujiyas – chocolate gujiya, gulkand gujiya and kesar gujiya.

Chocolate, Gulkand, Kesar Gujiya

Recipe by MasterChef Pankaj Bhadouria

Ingredients

Cardamom powder

White pepper powder

Saffron

Powdered sugar

Mixed dry fruits

Chironji

Cinnamon powder

Multi-coloured saunf or fennel seeds

Gulkand

Coconut

Khoya

Dark chocolate

Sugar

Ghee

All purpose flour

Method

DOUGH

(For all gujiyas)

* Take out 2 cups of maida in a mixing bowl and add 4 tbsp desi ghee to it. Mix properly. Take out 1/3rd of this mixture for chocolate gujiya and keep it in a separate bowl.

* Add water to prepare the dough and leave it to rest for 20 minutes.

(For chocolate gujiya)

* Add 1 tbsp cocoa powder to the mixture and add a bit of water and knead it. Set aside for 20 minutes.

FILLING

(For all gujiyas)

* Heat a wok and roast 2 cups khoya. Keep stirring it till it’s light pink and its moisture dries out. After cooling it down, add sugar as per taste.

* Divide the khoya in three parts – separate for kesari, gulkand and chocolate gujiya.

(For kesar or saffron gujiya)

* Mix powdered sugar, chironji and kishmish, along with a spoon of soaked saffron.

(For chocolate gujiya)

* Add grated chocolate, dried fruits like almonds, cashews, pistachios and nuts to the khoya and mix properly.

(For gulkand gujiya)

* Add 1/2 cup gulkand to 1/2 cup khoya and quarter-cup desiccated coconut, chironji, kishmish, sweet sauf and nariyal lachcha.

FRYING

* Knead your dough one final time to make it smooth.

* Divide the dough in small balls. Roll these balls in a size that fits gujiya maker.

* Take quarter cup maida or all-purpose flour in a bowl and add a little water to prepare a slurry to seal gujias.

* Fill different kinds of stuffing to make chocolate, kesar and gulkand gujia.

* Fry the gujias in medium hot oil.

Store it and enjoy it on Holi.