And It is HOLI SWEETS Time!!

Author Rekha Gupta

Bharat is a land of festivals. And each festival evokes nostalgia of childhood wherein amongst the many simultaneous preparations happening at home the most important being is the myriad of mouth watering Mithais – the preparation of which start almost a week before and are then savoured with family and friends .One such festival ‘Holi’ which is a few days from now- for us as kids ,was mostly about water balloons and gujiyas The only day in a year when I was not forced to wake up rather and perhaps the only day where I woke up at 4 am on my own, to fill as many water balloons as possible , such was level of excitement. And despite all the ‘good looking’- over the counter mithais , nothing can ever ever replace the home made gujiyas and the aroma that fills the house while cooking these beauties. Variety of this sweet is countless with a little regional variations. I present here the traditional recipe of north Indians alongside three more recipes that are tried & tested from the recipe treasure trove of my mummy & mother in law

As you all maybe aware by now, I use unrefined sugar, so its Desi Khand , Karara or Rock Sugar (Dhaga Mishri) for me. Its the rawest form of sugar with all the nutrients intact, medicinal properties and its taste is completely different as its not biting sweet alongside being naturally aromatic. You are free to use regular refined sugar as well. I personally like the taste of Gur / Jaggery as its raw & unrefined and is certainly healthier than refined sugar, so I substitute jaggery in place of sugar in many Mithais . For best results I use Amul’s pure cow’s milk as well as Amul’s Cow Ghee as it is lighter & healthier (and I’m not brand endorsing, just stating my preferences 🙆 ) Please note for best results Khoya has to be home made as the market one has a different texture and it maybe highly adulterated and may obviously not give you the same results (Tip: You can make bulk Khoya a day in advance if you so wish). c@Rg …….Come on Lets cook along

U S P – My dishes have to be healthy and tasty both hence no short cuts.

GUJIYA

Gujiya is a classic Indian mithai that is a must have on the festival of Holi. With a little variation in the filling, in Maharashtra its popular as Karanji , in Gujrat as Ghugra and in Bengal & Bihar with a different shape is known as Lavang latika. Its a flaky shortcrust pastry: covering made of Maida /all purpose flour & Ghee which is filled with a mixture of khoya (milk solids)& sugar and then is deep fried. C@Rg

FILLING

Homemade Khoya – Cows Milk- 3 Litres + ghee 1 tbsp. (Amul packet milk)

Karar/bura (raw cane sugar) – 400 gms. ( coarsely powdered sugar ) + Cardmom powder 1tsp.

DOUGH :

All purpose Flour (Maida) : 500 gms.

Cows Ghee: 150gm

Maida – 2 tbsp + Water – 2 tbsp : thin slurry paste to seal the gujiyas

FOR DEEP FRYING : Cows Ghee -300 gms.

STEPS TO MAKE KHOYA& FILLING

1) In a big heavy base steel kadhai /pan, bring milk to a boil. Then leave it to simmer on medium flame, stirring once every 5 minutes so that the milk doesn’t end up getting burnt at the bottom of the pan.

2). It will take about 1.5hrs to evaporate & reduce to 1/3rd of the whole quantity.

3)At this stage which is the last crucial 20 minutes ,you have to stir it constantly till it becomes golden brown and becomes one single lump of Khoya (Milk Solids.) Now add 1 tblsp. ghee and give it one final stir. Switch off the flame and leave it to cool slightly. Keep it aside.

4)When Khoya is still warm add the Karara (raw can powdered sugar ) & Cardamom powder and mix well. (I personally prefer only khoya filling but you can add handful of roasted slivered nuts of your choice. ) Filling is ready. ( Never add sugar to hot khoya for sugar releases water making the mixture watery)

STEPS TO KNEAD THE DOUGH

1. In a mixing bowl sieve Maida / APF and add Ghee to it. Rub it with your finger tips evenly till the mixture looks crumbly.( makes the outer covering flaky and crisp )
2. Now add water, little at a time to make a Firm dough. ( do not knead it ,you just have to bring it together ) Cover with a moist muslin cloth and leave it to rest for 30 min.

Making Gujiya :

1. Dough is smooth now , Pinch lemon size equal size dough balls. ( keep it covered at all times with a moist cloth)

2. Take one ball, roll it out into a 3 inch circle puri, little thick in the centre and thinner on the edges. Roll out 4 puris.

3.Place a dough on your palm and Moisten the edges of the dough with the maida paste ,with a fingertip.

4. Place as much filling as possible on one half of the puri and fold the other half over it and press the edges firmly. Place the gujiya on the slab and press the edges firmly with a fork ( gives a nice design and seals them further). This procedure with hands takes 1/2 minute more but is way more reliable then a mould.

5 We can prepare gujiyas using a mould too , have to roll out a bigger puri and after filling them and folding , remember not to pull out the extra puri outside of the mould but cut the extra puri with a knife.Open the mould to take out the filled gujiya and similarly prepare 4 gujiya .

6 Heat a kadahai /wok with ghee for deep frying the gujiya , when hot ,flame on medium and slip in all the ready 4 gujiyas. Do not touch them for 3-4 minutes. Should be fully immersed in ghee.

7 After 3-4 minutes turn them carefully one by one with a spoon for them to cook to a golden hue evenly on both sides.

8 Meanwhile make the second batch ready for frying. (if after the 4th batch the are not fully immersed in ghee ,then very carefully without touching the gujiyas pour ghee on top of them with a spoon from the kadahi itself.)

9 When crispy and evenly golden remove one by one.

10 wait a minute for the Ghee to be hot again,then slide in the next batch.( If the Ghee is not hot enough in all probability the Gujiyas will break.)

KHAS KHAS KI BARFI

Poppy seeds / khas khas roasted and cooked with khoya and sugar syrup.

Khas Khas / poppy seed has a distinctive nutty flavour and is loaded with antioxidants and innumerable health benefits. Khas Khas Barfi is not commonly made, I really don’t know why although it is used in many cuisines for cooking – added to gravy, or to garnish breads and sweets. Khas khas burfi has a distinct flavour and is a must have in winters to provide that extra bit of warmth and energy. C@Rg

INGREDIENTS

Khas Khas (Poppy Seeds) – 200 gms

KHOYA : Cow’s Milk – 2 LITRE + Ghee 1tbsp

For SUGAR SYRUP: Rock Sugar OR Sugar – 500 gms + water 1 cup

Ghee -2 tbsp

Steps to make Khoya

1) In a big heavy base steel kadhai / pan, bring milk to a boil. Then leave it to simmer on medium flame, stirring once every 5 minutes so that the milk doesn’t end up getting burnt at the bottom of the pan.

2). It will take about 1.5hrs to evaporate, to reduce to 1/3rd of the whole quantity.

3). Then the last 20 minutes are are crucial – you have to stir it constantly till it becomes golden brown and becomes one full lump of Khoya. Now add ghee and give it one final stir. Switch the flame off and leave it to cool slightly. Keep it aside.

To make the Barfi

1 Meanwhile side by side on another flame ,heat a heavy base steel pan on low flame and dry roast khas khas till it turns light golden and starts emanating its fragrance. Test by eating a few if they are crunchy, remove in a plate and allow to cool slightly. ( keep 1 tblsp. aside for garnishing)

2 In a grinder jar, on pulse mode, grind the roasted khas khas (when still warm) to make a coarse powder. You absolutely have to grind on pulse mode , for a second and then release immediately (as continuos grinding may release oils which we DONOT want.)

3 Preparing the Syrup: Take Rock Sugar + Water in a deep heavy pan and keep on low flame . When the Rock Sugar dissolves completely cook for another 8 to 10 minutes to get a 1 to 1.5 String consistency . Test a cool drop in between your fingers and thumb ,it should be a little more than one string consistency.

4 Add khoya and khas khas to the syrup on low flame and keep stirring till the mixture leaves the sides of the pan.

5 Immediately spread the mixture evenly on a greased thali , tap the thali and sprinkle roasted khas khas or slivered almonds all over and press these with a greased spatula lightly .

6 Immediately when still hot , make cut marks in the desired shape. When cools completely then lift the pieces and Enjoy !

TIL GAJAK

TIL /SESAME roasted and cooked with Gur /Jaggery

Til ( Sesame ) Mithais are synonymous with winters and the festivals of Lohri and Makar Sankranti to celebrate the first harvest. Til has a distinctive aromatic & nutty flavour besides being loaded with multiple health benifits .After a meal this is one mithai that aids in quick digestion too. Its easy to make yet a star and is loved by both kids & adults. C@Rg

INGREDIENTS:

Til (Sesame seeds) – 250 gms.

Gur (jaggery) – 250 gms

Ghee – 1tbsp

Cashewnuts and Pistas –1/2 CUP

1 Dry roast the Til in a heavy base Kadhai on low flame, stirring once every 5 minutes. This will take 40- 60 minutes. When it starts changing colour slightly and starts emanating its fragrance ,test by eating a few , if they are crunchy, remove and allow it to cool slightly for 10 minutes.

2 Grind Til, little at a time on PULSE mode in mixer grinder. You absolutely have to grind on pulse mode , for a second and then release immediately (as continuos grinding may release oils which we DONOT want.)

3 Grate Gur /Jaggery and mix the Til in it with your fingers till its evenly mixed .

4 Grind Til + Jaggery mixture in a grinder on pulse just twice.

5 Heat Ghee in a heavy pan on low flame , add the Til + Gur mix and stirring constantly, keep mixing it for 2 minutes till it all comes together like a lump ,

6 Immediately spread it on a greased thali, sprinkle nuts and press lightly with a greased spatula, make cut marks of the size and shape as desired.

7 Let it cool completely then lift the pieces and ENJOY !

MOONG DAL HALWA

Moong Dal Halwa is a classic Indian mithai . An addictive yummy delicacy , the mere mention of which makes one drool .The uniquely aromatic and mouth melting experience makes it special for all seasons. Again there are many shortcuts to this recipe and many instant recipes and the variables one’s too as the effort and the time taken scares many . But personally for me nothing could be better than the traditional one, even though its more time consuming but the nutritional value and taste both are unparalleled. C@Rg

INGREDIENTS-

Moong dal ( Split Yellow Lentil)- 500 gms.

Pure Cows Ghee -500 gms.

Rock Sugar or sugar -750 gms + water 4 Cups : Boil together to make a syrup and keep aside

Water – 1 cup boiling

Almonds 1/2 cup , saute in 1 tblsp ghee and sliver the almond into two halves.

Saffron -40 strands soaked in 3 tblspp boiling milk or boiling water

Cardamom powder -1 teasp.

STEPS;

All cooking is to be done on low to medium flame.

1 Wash the Moong Dal 5 to 6 times till you see clear water. Soak it in enough water for 6 hours.

2 Wash it again twice and strain off the water from Dal. With no water ,grind the Dal in a grinder on pulse to a coarse paste.( If there is water it will take more time to roast)

3 Heat a heavy based big steel kadahi on low flame ,add Ghee and when it is hot ,add the coarse Dal paste . (if the ghee is not hot enough, dal will stick more at the base)

4 On low flame ,Stir continuously as otherwise Dal may turn brown . Dal will stick to the base for the first 15 to 20 minutes ,keep stirring till it stops sticking and becomes lighter and easy to stir .

5 Meanwhile side by side on another flame put rock sugar +Water to boil in another pan. When the sugar dissolves completely and it reaches a boil ,its done put the flame off. (We dont need a thread consistency)

6 keep stirring the Dal once every 5 minutes for the next 60 to 90 minutes , when starts to release ghee this is a sign that moisture has evaporated and now the dal will start to ”Bhuno”.

7 When Ghee starts to float on top too ,saute for another 5 minutes till it reaches a golden brown colour and is aromatic ,its done.

8 Carefully add 1 cup of boiling water (as it bubbles up immediately) standing away from the pan and stir vigorously ,keeping the flame low, Cover for 2-3 minutes till the water is incorporated ( boiling water swells up the Dal and makes the texture perfect)

9 When the water is incorporated in the mix ,then on medium flame add the boiling sugar syrup and again stir vigorously so that lumps dont form. Cover it for 5- 8 minutes on low flame.

10 Add the soaked Saffron and stir .When the syrup is incorporated ,open the lid and stir well it will start releasing Ghee and when you see only Ghee floating on top too then its done ( to test scoop a spoonful, it should be only ghee) .

11 Add the roasted slivered Almonds , the cardamom powder and give a good stir and remove from the flame .Let it cool to room temperature. Stays good in the fridge for a week that is if its not polished off the same day.

Serve it hot and enjoy !

And the last step: Do offer bhog to bhagwanji before relishing these sweets. 🙏

Author Rekha Gupta