Rang-birangi Gujiya

    30 mins

    I invented this recipe just to make my son eat gujiya. Adding just a little bit of food color presents a colorful Holi snack kids can't resist picking up.


    Washington, United States
    1 person made this

    Serves: 4 

    • 1 cup maida
    • 2 tablespoons ghee
    • A pinch of food color (red and green)
    • 2 tablespoons grated coconut
    • 2 tablespoons sugar
    • 1 teaspoon chirongi
    • 1/4 teaspoon cardamom powder
    • 1 teaspoon sliced almonds
    • 8-10 rasins (kishmish)
    • 1 teaspoon sliced cashews
    • Oil for frying

    Prep:10min  ›  Cook:10min  ›  Extra time:10min drying  ›  Ready in:30min 

    1. Mix food color and ghee in maida. Add water and make a dough.
    2. Mix the remaining ingredients in a separate bowl to make the filling for the gujiya.
    3. Roll 4 inch wide puris and add 1 tablespoon of the filling mixture in the center of the puri. Dab water on the edges of the puri and fold it in half (like the letter "D"). Let the puris dry for about 10 minutes.
    4. Once dry, deep fry the gujiyas on medium heat. Enjoy fresh!

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    Reviews in English (1)


    nice!  -  28 Feb 2011