As the festival of Holi approaches, Chef Yogendra Negi of Organic India has shared a traditional recipe for Khandsari Gujiya, highlighting the use of organic ingredients and classic festive flavours. The recipe features a crisp pastry crust made using two cups of all-purpose flour, a pinch of salt, and one-fourth cup of melted Organic India ghee mixed to a breadcrumb consistency before kneading into a firm dough with chilled water. The dough is then rested for at least 30 minutes. For the filling, 200 grams of crumbled mawa is roasted in one teaspoon of ghee until light golden and aromatic. Roasted semolina, finely chopped almonds, cashews and pistachios, desiccated coconut, and cardamom powder are added to enhance the flavour. After the mixture cools to room temperature, three-fourths cup of Organic India Desi Khandsari Sugar is mixed in, ensuring the filling remains dry and textured.
The dough is rolled into small puri-sized circles, filled with the mixture, folded, and sealed using water or milk. The gujiyas are then shaped with a mould or fork pattern and fried in ghee or vegetable oil on low to medium heat until golden brown and crisp.
Chef Negi recommends frying on low heat to avoid bubbles and maintain crunchiness. He also suggests lightly blending Khandsari sugar for a smoother texture if desired. Once cooled completely, the gujiyas can be stored in airtight containers and remain fresh for up to 10 days. In Guwahati, sweet shops and grocery stores are witnessing rising demand for traditional Holi ingredients such as mawa, dry fruits, ghee and Khandsari sugar. Traders say the festival season has boosted sales of festive sweets and cooking essentials as households prepare traditional dishes like gujiya ahead of Holi celebrations.
