“What’s travel without food and Holi without Gujiya”??
Holi is my favorite among all the festivals, very close to my heart indeed; it’s originated in Northern India but people in other parts also play with the same zeal and enthusiasm. It’s a festival of colors, love, happiness, friends and family. People forget their hatred and even enemies turn friends in this particular festival to enjoy this massive social event. It’s normally celebrated when winter ends and marks the coming of spring. People play outdoors with colors, water guns; balloons filled with water, oh what bliss!!!! I own many memories of those golden days. Down in the memory lane,as I look back, I remember getting up early in the morning every year to store water, that was to fill up balloons and more storage of water for playing. I must say, we played the worst Holi that was played with paint and strong wet colors that would take at least 10-15 days to come out of our hair. Also for face we even used petrol to get rid of rigid paint, in the evening we would show our burnt faces to friends, showing how rough Holi we had played.
Holi is the biggest celebrated festival after Diwali in India. Holi celebrations start with Holika bonfire on the night before Holi where people gather, sing and dance. The next morning is a free-for-all carnival of colors, where participants play, chase and color each other with dry powder and colored water, with some carrying water guns and colored water-filled balloons for their water fight. Anyone and everyone is fair game, friend or stranger, rich or poor, man or woman, children and elders. The frolic and fight with colors occurs in the open streets, open parks, outside temples and buildings. Groups carry drums and musical instruments, go from place to place, sing and dance. People visit family, friends and foes to throw colors on each other; laugh and chit-chat, then share Holi delicacies, food and drinks. Some drinks are intoxicating. For example, Bhang, an intoxicating ingredient made from cannabis leaves, is mixed into drinks and sweets and consumed by many. In the evening, after sobering up, people dress up, visit friends and family.
Every family has different tradition of making sweets, treats, savories and snacks for Holi but there is one thing which you would find in each and every house in India and that’s delicious sweet treat, “Gujiya”. I remember my whole family sitting together after dinner each year and making gujiya, I even remember counting them till 300, OMG those were days!!!! Whoever comes home is offered the sweet delight and we also send them to our relatives and friends house as a token of love and festivities.
In Canada, it doesn’t feel like Holi as it arrives. It’s normally celebrated in India when winter ends and we welcome spring. But Canada has long winters and the charm of playing Holi outdoors will always be a daydream. Temples in around Toronto organize functions with lunch and color playing; some people arrange house parties to celebrate with loved ones. There are different organizations in North America and Asia who got inspired by this Hindu festival of South Asia and started their own color run events where they dress up and play with wonderful colors, they hold event here in Toronto as well in summer.
Since last 12 years, I’ve been making Gujiya all alone; well I can hardly make around 55 of them now. It’s so delicious that your taste buds will not resist trying another one; it’s very rich but still healthy and sumptuous. My family never liked buying gujiya from the restaurant as its too sweet, dipped in sugar syrup and the taste isn’t good as well.
We lived in Kenya and Tanzania for many years where it was difficult to get Concentrated Milk Solid(khoya),it made me create my own recipe with dry fruits.
You can also try this recipe at home, to make Gujiya you will need:-
White Flour (Maida)- 500 gms
Cashews- 200gms (Cashews give a very nice and creamy taste)
Almonds- 100 gms
Raisins- 50 gms
Clarified butter (ghee)-200 gms
Semolina- 100 gms
Milk and oil/ ghee- to mix with the flour
Step 1. Grind dry fruits together to make a powder.
Step 2. Put some clarified butter in the pot, add semolina, stir till light golden brown, mix dry fruit powder , add sugar(Clarified butter should always be more than semolina). Mix everything together properly, remove it from the flame and add some little lukewarm milk to make a bit moist and then let it cool down.
Knead tight dough, mix with melted clarified butter or cooking oil and some hot milk, no water used. Cover it with a cotton cloth to keep it moist.
- Make small balls out of the dough you made, size should be like small walnut I would say, when you roll it, it should look transparent, no dry flour used, use oil if needed.
- Place it in your hand, add a table spoon of filling and fold it.
- Dip your fingers in some cold water and apply on the edges, make sure to seal it properly.
- Fold it from one side to other (or put in Gujiya mould and take extra out).
- Repeat the process to make more Gujiyas.
- Once all of them are done, deep fry them in oil or alternatively bake them in oven (this is very good idea in modern age).
And your delicious, relishing, mouth-watering Gujiyas are ready; you will love them, as well as your kids. Save them in the airtight jar and they can stay in room temperature for even 10 days.