I was planning to make pure chocolate gujiya this Holi, to satiate my never-ending desire for chocolates, but as they say “women proposes and God disposes ” ! my oven ditches me at the last moment and developed a technical snag which needs some expert hands to rectify it. Today morning it finally sprung back into life once again, but due to lack of time and other constraints, I could not go for pure chocolate gujiya, however I decided to make regular gujiya infused with chocolate flavours. Taking a cue from my earlier chocolate and coconut bar, I decided to go for coconut filling laced with chocolates, the two flavour marries so well, just made for each other.
Holi – the festival of colors, does not need any introduction to an average Indian, but to Westerners, it is a festival of color, announcing the onset of spring. Many Hindu mythological legends are attached to this important festival, which you can easily find on Wikipedia.
Once you moved out of your country, festival like Holi brings only nostalgia of by gone years drenched in the flavours of sweets and savouries, color smeared faces peeking out from an old family albums, and for a moment, time simply rejuvenate those beautiful memories once again…
Last year we celebrated Holi with these mouth-watering Malpuas and Rabdi, so this year we thought to share something different but traditional recipe, hence tweaking our sweet gujiya recipe a little bit, but pure chocolate gujiya will definitely follow soon, honest promise !!!
The USP of this gujiya or karanji – a pastry filled with milk solids,coconuts and other nut filling – is that it is not fried, but baked and reduced the sugar by adding chocolate chips into it, and displace the high calorie khova / mava with coconut and nut filling. So, in essence this gujiya recipe is definitely a notch high on health quotient, it is low-calorie, baked and healthy too.
If you want to deep fry the gujiya then follow the traditional dough, but if you are bit health conscious and want to bake it instead of deep-frying them, follow the short crust pastry dough recipe. The only difference between these two types of dough are that in short crust pastry dough, butter is used instead of ghee or oil and ice-cold water is used to hold the dough in shape. But ultimately, our aim is to get a soft and tight dough.
- All purpose flour : 2 cups
- Ghee / butter : 3 tbsp
- Salt to taste
- Coconut shredded : 2 cups
- Chocolate chips (dark) : ¾ cup
- Sugar as per taste
- Cardamom powder : ½ tsp
- Nutmeg powder : ¼ tsp
- Cinnamon powder : ¼ tsp
- Mix nut : ⅛ cup each of raisin, cashew nut, walnut, almonds and pistachios
- Milk : 3-4 tbsp
- Sift the flour with salt and add the butter or ghee in it. Using fingers, mix them well so that it resemble bread crumbs.
- Add enough cold water to knead them softly and tightly.
- The dough should be soft and tight.
- Wrap the dough in a plastic wrap and keep it in a refrigerator for 30 minutes.
- Skip the above step if you want to deep fry the gujiyas.
- Add the shredded coconut in a clean pan and let it roast for few minutes,
- Watch it closely, do not brown the coconuts.
- Add the chocolate chips along with sugar and mix them well on a slow heat.
- Add the spices and the nut mixture and mix them really well.
- Fry for few more minutes until the mixture becomes relatively dry and fluffy and slightly moist.
- Knead the dough once agin for few minutes and divide it into small balls.
- Roll out the dough on a lightly floured surface and stamp out some 20 small disc out of it with the help of 3 inch round cookie cutter.
- Put 1 tsp of the coconut filling in the centre and brush the edges of the circle with milk, fold them and sealed the edges and crimped the edges with the help of a fork. Or else you can twist the edges inwards and take care that the mixture does not oozes out.
- Prepare the remaining gujiyas like this, once finished brush the top of the gujiyas with milk, to get a light brown sheen on them.
- Arrange the gujiyas on a cookie sheet lined with a parchment paper.
- Bake in a preheated oven at 375 F for 20 minutes or till evenly browned.
- Cool on a wire rack before serving them.