CHOCOLATE / MAWA CHOCOLATE/ DRY FRUIT CHOCOLATE GUJIYA

INGREDIENTS

For Dough:
2 cups all-purpose flour (Maida)
1/4 cup ghee (clarified butter) or vegetable oil
1 1/4 cup water

For Filling:
1 cup khoya/mawa
1/2 cup mix dry fruit (I used almonds,cashews,raisins and pistachio)
1/2 cup powdered sugar
1/2 cup grated chocolate (dark chocolate or milk chocolate, I used dark chocolate)

For Coating:
1 cup dark chocolate
1/2 cup cream to be used with dark chocolate (I used amul fresh cream)
1 cup white chocolate
1/4 cup cream to be used with white chocolate


Serves: 8-9 gujiyas

METHOD

For Dough:

Take all-purpose flour and add ghee. Rub it with finger tips for at least 5 minutes till becomes smooth and combined.

Add water little by little and start combining the dough. Make sure to add as less water as possible. At this stage just combine the dough. Once dough is combined wrap it with wet cloth and keep aside (not in fridge) for at least 25-30 minutes.

By that time prepare the filling.

After 30 minutes unwrap the dough the start kneading, if required keep sprinkling little water, make sure not to add much water or you will get air-bubbles. Here good kneading of about 10 minutes is required (put as much pressure as you can while kneading, as the dough will be hard).

Again wrap the dough with wet cloth and keep aside for 10 minutes.

For filling: 

Grate chocolate and keep in fridge.

Take mawa and roast with 1 tsp ghee till combined. Turn off the flame and add roughly chopped nuts and powdered sugar.

Let this mixture come down to room temperature. Add grated chocolate and mix well. Filling is ready.

For Final Preparation: 

Divide dough in equal medium sized parts. Don't take lemon sized balls or it will result in thin gujiya which will be difficult  to handle while frying. Cover it with wet cloth to avoid drying.

Roll the ball with the help of rolling pin wider than your gujiya mould (check before you add filling)

Keep it on gujiya mould, grease the edges with water all around well. Add filling, don't add too much of filling or it will come while frying.

Close the mould and press it little for better sealing. Open the mould smoothly and take it out with light hands.

If you want to fry all the gujiyas at one go, cover it with wet cloth to avoid drying.

Heat oil, it should not be too hot or too cold. Check by dropping a small ball of dough, it should sink initially and then come up slowly.

If it takes long time to come up it means oil is cold, if it comes up too fast it means oil is very hot.

Fry it on low flame ONLY. This will take time but be patient at this last point for best results. Flip the side when cooked from one side.

The next step is completely optional if you want you can skip it.

For Coating:

Melt dark chocolate (don't use milk chocolate here) with cream in microwave or double boiler till you get smooth consistency.

In other bowl, melt white chocolate, and cream.

Take gujiya dip half portion in dark chocolate and keep in fridge for 15 minutes to set.

After 15 minutes, dip in white chocolate and let it set.

Store in air-tight jar and enjoy.

Wishing all the followers of Easy Children Recipes a very happy Holi!


NOTES:

THE MOST IMPORTANT THING WHILE MAKING GUJIYA IS KNEADING A PERFECT DOUGH WHICH IS CRISPY (NOT HARD), FLAKY AND AIR-BUBBLE FREE. FOR WHICH FOLLOWING 3 STEPS ARE VERY IMPORTANT.


1. Rubbing ghee with flour is an important step. Rub it for good 5 minutes till becomes well.

2. To get air-bubble free gujiya its very very important to add as less water as possible. More water content means air-bubbles while frying. I used only 1/4 cup water and sprinkled little water while kneading the dough. It will be a hard step but very important for good result.

3. Kneading dough for good 10 minutes is again an important step. Knead the dough well.

4. Resting dough is important to make it smooth and easy to work at.

5. Grate the chilled chocolate( not room temperature) to avoid mess and keep in fridge after grating.

5. Don't add chocolate in hot mix or it will melt and make it messy to work with. If by chance to you add chocolate in hot mix keep in fridge for 10 minutes.

6. Grease the edges with water, don't forget or all your hard work will go in vein and filling will come out while frying.

7. First grease and then add filling avoid mess.



Pictorial:











1. Take water.











2. Mix ghee in all-purpose flour.

3. Rub it well for about 5 minutes till combined well.

4. Add as less water as possible and combine the dough.

5. Cover with wet cloth and keep aside for 30 minutes. Don't refrigerate it.

6. After 30 minutes give a good knead, sprinkle some water if required, don't add much water or it will result in air-bubbles.

7. Again cover with wet cloth for 10 minutes.











8. Uncover and knead again for 5 minutes to get the smooth dough like this.

9. By the time dough is resting for 30 minutes, prepare the filling. In one teaspoon ghee, roast mawa till combined.

10. Turn off the flame and add chopped nuts and powdered sugar.

11. Grate chilled chocolate to avoid stickiness.

12. Let the mixture cool down to room temperature and add grated chocolate.

13. Mix well. Your filling is ready.

14. Take gujiya mould. Grease the edges with water.

15. Add filling.

16. Close and press the mould.

17. Remove the excess dough.

18. Open and slowly take out the dough.











19. Either fry 4-5 gujiyas at a time or prepare all and then fry. Make sure to cover them with wet cloth.









20. Deep fry on low flame. To know how to check the right temperature of oil refer above *NOTES*.









21. Melt together cream and dark chocolate.

22. In other bowl, melt together cream and white chocolate.










23. Dip half gujiya in dark chocolate. Set in fridge for 10 minutes.

24. Dip other half in white chocolate.
















25. Closer and inside look.

25. Serve and enjoy holi.

26. Happy HOLI!!