Namaste to all vegan #chefs and #foodies.๐
First of all, best wishes to all of you on this beautiful festival of colours. May the blessings of Lord Krishna and the sweetness of Gujiyas brighten up your life this Holi.๐
Just a few days ago, I wrote my first blog in this community in which I told you the small story after which I became a permanent part-time cook from an occasional cook.
Since today is Holi and Gujiya is traditionally made in our homes on this festival, I thought why not become a part of this (Plant Power Vegan) family with a sweet made on this auspicious day.
Part 1 - Making Khoya and dry fruits mix.
Ingredients:
- Milk - 1 kg.
- Saffron threads - 12 pieces.
- Cardamom - 2 pieces.
- Sugar powder - 150 grams.
- Coconut Powder - 50 grams.
- Roasted dry fruits (Almonds, Cashews, Raisins, etc.)
Process:
Pour milk into a large thick-bottomed pan, bring milk to a gentle boil on low to medium heat,
then lower the heat add saffron threads and cardamom and simmer the milk. Stir at intervals whilst the milk is simmering. By simmering the milk on low flame, you will find that the milk will gradually thicken.
You will see bubbles bursting in the reduced and condensed milk, which signifies the presence of moisture in the milk. keep stirring and simmer till you see no bubbles in the milk solids. When you see no bubbles bursting, turn off the heat, collect the 'khoya' in a bowl and let it cool itself at room temperature.
Once it cools off, add coconut powder, sugar powder, chopped roasted nuts, raisins and ยฝ teaspoon cardamom powder
Mix everything well. And here your Gujiya stuffing is ready.
Part 2 - Making Gujiya Dough.
Ingredients:
- All-purpose flour 250 grams.
- 50-70 gram Desi Ghee (clarified butter)
- Pinch of salt
Process:
First of all, take flour in a bowl, add a pinch of salt to it.
Now pour the warm ghee on the flour.
Now mix it with a spoon then slowly start rubbing and mixing the ghee with the flour. Add water in parts and begin to knead until it is firm and tight.
Finally Making Gujhiya.
Divide the dough into parts, make logs of each part and slice or portion it into small equal parts and make balls of it.
Now roll each ball with the rolling pin to a small circle of 4 to 5 inches in diameter.
Now take a Gujhiya mould which looks something like this.
And place that dough circle of 4 to 5 inches in diameter on the mould like this.
Now place about 1.5 tablespoons of the prepared khoya stuffing on the centre of the circle, keep the edges clean and slightly wet with the fingertip,
Now close the Gujiya mould, press it gently and completely remove the extra dough that has come out of the mould. Then open the mould gently take out the Gujiya and collect it in one big plate.
Now, heat desi ghee (clarified butter) in a pan on low flame and after it gets heated for 5 to 7 minutes, start sliding the Gujiyas gently into the ghee one by one and fry them.
Keep turning them carefully and cook evenly from both sides. It takes about 3 minutes to cook Gujiya on low flame. If you usually like it more cooked then you can fry it till it turns golden brown but do not fry it for longer than that otherwise the khoya mix inside it will burn.
Now take them out with the help of a strainer and that's it.
Your sweet crispy flaky and healthy Gujiya is ready.๐
Thank you for visiting my blog and reading it. Generally, I keep writing blogs on financial markets, nature, gardening, food and travel.
If you like any of these topics then you can also follow me. I deeply appreciate your comments and votes. ๐
Note:
- English is not my first language. So sometimes I use 'Google Translate'. Please don't think that anything I have written in this blog has been copied from somewhere or is AI-generated.
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That's all for today.
Have a Happy and Blessed day!
๐
Very beautiful! Brother, this was great, you have presented it very beautifully. Gujiya is also made here in Maharashtra. This is made during the Ganpati festival, Gauri, and Diwali. There is no fun without it. We call it Karanji. Thank you very much, Akhil Bhai.
Thank you sir, gujiya ka ye naam main pahli baar suna hai par thik hai bharat vividhtaon ka desh hai aur hum sab ek hi dor se bandhe hain๐๐
You are right, in India unity is found in diversity.
Isko shayad gunja bolte haina ? Bhai
Gunja for you, Gujiya for me, Pitha for someone from Dhaka, and Karanji for Maharashtrians๐ An example of diversity๐
Yeah yeah I know. Badiya hai bhai ek number ๐
I haven't tasted this recipe until now, though I have heard of this. Its really time consuming I believe, so you need great patience. Thanks for sharing this food
Haan time-consuming toh hai par jab apne sath baithkar banate aur khate hain toh ispe lagne wale time aur mehnat dono ka payback ho jata hai, that too with interest!๐๐
Haan...woh tho sach hai.. enjoy good fooding and posting also
Nice preparation friend, it seems to be very exquisite greetings ๐๐ฏ๐
It tastes so good๐ Thank you for appreciating it!๐
โ๏ธ๐
Bhut lajwab lg rhe h ๐คค๐คค
Ji dhanyawaad๐๐
Hi @untilwelearn
I see this is your second post in the Plant Power (Vegan) community. We appreciate that you want to be part of our vegan family, and we also appreciate your blessings, amen.
This recipe is quite unique, as it uses many techniques and ingredients that combine harmoniously. I also see that it is a very traditional recipe, which is great because we can learn about real recipes from your country.
Now, Plant Power Vegan is a vegan community, which is why we do not accept any products of animal origin, such as milk. On the other hand, you are new to our family, so you must appear in photos (your face), making the recipes you present. We do not accept recipes made by other people, and can see in photos that it is a recipe made by a woman.
We hope you take our observations into account and apply them in your future posts in this community.
If you want to post non-vegan food, you will be welcomed at Foodies Bee Hive, I'm there too. And there you must also appear in photos making your recipes, and you cannot present recipes made by someone else.
Greetings.
Hello @sirenahippie Hope you are having a good day :pray_tone2:
Thank you for appreciating this recipe. :)
How can it be possible that you do not consider milk as vegetarian, I am a completely pure vegetarian and our mother also feeds us milk since childhood, so did we become non-vegetarian as soon as we were born?
With All due Respect, I am not arguing. But, I felt that it was not possible for milk to be considered non-vegetarian and I published the post without any confirmation.
About making the recipe. Gujiya is such a sweet which we have never seen any one person making since childhood. When we were very young, Ma and Papa used to make gujiya together, when we grew up a little, we also started helping them, and now when we are settled, we 2 husband and wife together make gujiya ready. [And You Can Ask Anyone About This Statement]
I'm surprised you ignored the photo of my hand in this recipe. :/ I prepared the stuffing, fried more than half of gujiya and that's my hand where the stuffing is being filled.
As for being visible in the photo, I did not see anything like this in the Community Rules, otherwise, I would not have published this blog here because I cannot fulfil this condition because I take my photos very very rarely.
As I said, I am a pure proud vegetarian, but because of your rules, this is my first and last recipe blog in this community. Hope to see you in Foodie Bee Hive community. ๐๐
Hi @untilwelearn
Good morning. I appreciate that you have published such an authentic recipe from your culture, that is one of the things I like most about Hive, that we can get to know what is really traditional, what is really authentic.
Regarding veganism and vegetarianism, they are different things, although I know well that many times people get confused, which is why I invite you to document yourself at the following link (you can search for other sites on the Web) and read these posts:
The Vegan Society
World Vegan Day!
World Vegan Day 2023!
Regarding the photos, to be honest, it is difficult to differentiate the hands, however, as I already indicated, we ask users to appear in photos (their faces). This is not exclusive to some users, we usually ask many of them, especially when they are not regular users. On the other hand, it is very nice when families cook together, this strengthens family ties, so it will be great to see you and your wife, making the recipes together, but that you always participate, it is not just that your wife cooks and you document, because the idea is that you are the one who cooks, and remember that this extends to Foodies Bee Hive too.
I also congratulate you for being a vegetarian, that's great, because you are consistent with your philosophy of life and your culture.
Greetings.
Don't you understand the meaing of veganism?
Thank you for the downvote sir, I appreciate it too. Good Bless You!๐๐ผ
Downvoted because you published non vegan recipe in vegan community.
You should really put this as a rule of your community, which is very bizzare on its own. What if in some cases a person wants to stay anonymous? And what's wrong if their spouse or family helps in making the dishes? (But at the end YOUR COMMUNITY YOUR RULES)
Have a blessed day!
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This is not vegan recipe @plantpoweronhive
Looks tempting...
holi ki gujiya.. maine bhi iss bar banayi hain ...
wow, I am sure wo bhi bahut tasty bani hongi.. tyohaar par kuch bhi banao sab accha hi banta hai๐๐๐
Bilkul sahi kaha aapne...
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I love these sweets, but have not had it in a long time. Now my mouth is watering looking at it :-)
Thank You so much for appreciating it brother. Today I got to know 2 more names of Gujiya, someone from Maharashtra said it is Karanji and you are calling it Pitha. wow! One dessert has different traditions. ๐ค