Gujiya (indian Festive Sweet With Dry Fruit And Mawa Stuffing)

To me ‘’Gujiya’’ is synonymous with Holi. In our home it is as indispensible as buying colours on Holi. It is a yearly ritual not because it is difficult to make but because it is made in huge quantity and then it is distributed among friends and relatives and is consumed for a month or so at home. I still remember how I and my brothers used to remain awake at night assisting my Mother and Father in making Gujiyas. We still cannot think of making gujiyas without my father. He does not know cooking, but he is best in locking the side of the gujiya. He says, he leaned it from Grandmother. He too used to assist her when she used to make Gujiyas….hmmm family tradition. The first time I tried my hands in making Gujiya was when I was just 12. I insisted that I can make gujiyas and took two rounded balls. I rolled them on rolling pin, kept a spoon full of stuffing at the centre and asked my father to lock the side. My father said that I have not rolled them properly and the poori is thin at the centre, if I fry them, it will all come out in oil. I was a bit disappointed and went to my mother. She said the same thing, but to make me happy, she cooked them on low heat on a pan. I was thrilled to see my ‘’ Gujiyas’’ and shared it with my brothers.
Here I am describing the traditional method of making Gujiyas. Today you have the option of fry them in Airfryer or bake them in oven to avoid oil.