Gujiyas, sweet dumplings made of flour and filled with a decadent filling of dry coconut and almonds, are a must for celebrating Holi. Especially when washed down with a popular Holi staple thandai, a fennel-seed infusion as well as the brightly flavored kachori, round fritters made of peas and edamame. Gujiyas resemble empanadas so they are essentially delicious fried dough envelopes filled with various ingredients. In this case, the filling blends creamy ricotta, sugar, and both coconut and almond flour with aromatic cardamom and nutmeg. Prepare these Sweet Gujiyas ahead of time to have the most delicious Holi celebration this March.

What is Holi?

Take a day where the air is flowing with vibrant colors, laughter is around every street corner, and everyone finds themself in a kaleidoscope of powder. That’s Holi, the Hindu festival of colors, a joyous celebration of the start of spring, the love of community, and also the triumph of good over evil. It’s a time when social barriers dissolve, and people of all ages come together to playfully smear colored powder and water on each other, a symbolic act of washing away negativity and embracing new beginnings. Think of it as a giant, communal expression of pure joy. It’s simply a day to let loose, forgive, and revel in being alive. Plus, it gives the perfect opportunity to enjoy our Sweet Gujiyas.

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Sweet Gujiyas

Author: Palak Patel

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Description

Celebrate Holi with these bundles of deep fried goodness.

Ingredients

Scale

For the filling:

¼ cup ricotta
¼ cup coconut flour
1 cup almond flour
2 tbsp sugar
¼ tsp cardamom
Pinch nutmeg

For the dough:

1.5 cups all-purpose flour
1/3 cup melted clarified butter
2–4 tbsp of ice water
1/4 tsp sugar
Pinch of salt

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Instructions

Blend together flour, sugar, salt and clarified butter in a bowl with your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps.
Drizzle 2 tbsp of ice water evenly over mixture and gently stir with a fork (or pulse in food processor) until incorporated.
Squeeze a small handful: If it doesn’t hold together, add more ice water, 1/2 tbsp at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.
Turn out dough onto a lightly floured surface with the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

To make gujiya:

Knead the dough for a minute. Roll out into a circle onto a lightly floured surface 1/8 inch in thickness. Using a pastry cutter or knife cut 3-inch discs.
While filing individual guijyas, keep the remaining dough covered with a damp paper towel.
Place a dough disc on your hand and spoon about 1½ tablespoon of the filling in the middle. Using the dominant hand fold the two edges together pinching the seams making a half-moon shape. Crimp together forming small pleats to seal completely. Or use the back of a fork press firmly on the edges.
Heat oil to 325 degrees. Gently add gujiyas to the oil, turning a few times in between until golden brown and crispy from all sides, use the slotted spoon to remove it.
Place on a wire rack or paper towel-lined plate and let it cool completely before serving.