Anshu's Food Odyssey

Holi is just around the corner; the perfect time to make and dig into the quintessential mithai or sweets for this amazing colorful festival - yes! you guessed it right, the super yum and irresistible GUJIYAS . A crispy flaky crust stuffed with a sweet filling of assorted nuts, some khoya (dried milk solids), roasted semolina and elaichi (cardamom) powder, trust me they are a heaven in every bite. Now, many people make the gujiyas that are dipped in the sugar syrup after they are fried. Not to mention, those gujiyas are absolutely divine, however, I am more fond of the dried version that is not dipped in the sugar syrup, maybe more so because they are easy to handle as they aren't that sticky as compared to the syrupy ones, play they stay more crisp, flaky and good for a longer time. So, if you too are more of a dried gujiya person and have plans to make these beauties, the coming weekend, do try the recipe out! Rawa Gujiya | Rawa Gujiya Recipe | Holi Special Gujiya Rec...

Gujiya is a traditional Indian sweet dumpling or an empanada filled with a delicious stuffing made of roasted nuts, semolina and mawa (milk solids) that is subtly flavored with some cardamom powder for that beautiful hint of sweet fragrance. It is known with different names across different regions in India: Karanji in Maharashtra, Ghughra in Gujarat, Purukiya in Bihar and Nevri in Goa. Though a perfect-make for any Indian festival , Gujiya finds a special place during the Holi celebrations, when it is made in tonnes and you would find it being sold at any and every sweet shop with another festive favorite, the very delicious and irresistible, Thandai (chilled milk flavored with nuts and cardamom powder). Dry Gujiya with White Chocolate, Nuts and Mawa Stuffing | Indian Sweet Fried Empanadas Coming to the variety of Gujiyas, it generally comes in two versions: dry one and another, which is soaked in sugar syrup. Personally, I like the dry version more as its not o...