Hello Everyone!
I have been wanting to share so many of my recent culinary experiences so desperately, but somehow last two weeks were reasonably busy for me and I couldn't do so. :-(
Never mind, finally I made it here, today! :-)
This time we had Mama and Nani for Holi and as Mamma and I were about to start our customary Gujiya preparation, Mama just mentioned that these days people are shifting their preferences from fried to baked gujiyas and that very moment I decided let's go for "Baked" gujiyas this Holi!-All thanks to Mama for uttering the word!- You never know when and where you can get a tempting clue to work upon! :-)
So then I searched on the net , read few Gujiya baking procedures and finally made all forms of Gujiyas- Chandrakalas, Lawanglatas, Satori. Chandrakala is a round flower shaped gujiya which has khoya stuffing , is fried and then dipped in Sugar syrup (Chashni) and immediately taken out of the syrup. Lawanglata is also a wrapped maida round stuffed with khoya with two cloves inserted one opposite the other-I call it clutch purse gujiya!-It really looks like a clutch purse! This is also dipped in sugar syrup and taken out immediately.
Chandrakalas and Lawanglatas are actually my Nani special gujiyas! :-)
Satori is a Maharashtrian delicacy.It is basically Puri sized stuffed khoya paratha which is tawa roasted in ghee.I learned this from a dear friend.
I thought we'll make all of these shapes including the traditional gujiya shape but we'll make the baked version of it, this time- healthier and I can now very confidently say, tastier too! :-)
Baked version is way better than the fried one -it's crispier, lighter , tastier and most importantly an healthier alternative!
Do try and relish!
Baking Procedure:-
I have been wanting to share so many of my recent culinary experiences so desperately, but somehow last two weeks were reasonably busy for me and I couldn't do so. :-(
Never mind, finally I made it here, today! :-)
This time we had Mama and Nani for Holi and as Mamma and I were about to start our customary Gujiya preparation, Mama just mentioned that these days people are shifting their preferences from fried to baked gujiyas and that very moment I decided let's go for "Baked" gujiyas this Holi!-All thanks to Mama for uttering the word!- You never know when and where you can get a tempting clue to work upon! :-)
So then I searched on the net , read few Gujiya baking procedures and finally made all forms of Gujiyas- Chandrakalas, Lawanglatas, Satori. Chandrakala is a round flower shaped gujiya which has khoya stuffing , is fried and then dipped in Sugar syrup (Chashni) and immediately taken out of the syrup. Lawanglata is also a wrapped maida round stuffed with khoya with two cloves inserted one opposite the other-I call it clutch purse gujiya!-It really looks like a clutch purse! This is also dipped in sugar syrup and taken out immediately.
Chandrakalas and Lawanglatas are actually my Nani special gujiyas! :-)
Satori is a Maharashtrian delicacy.It is basically Puri sized stuffed khoya paratha which is tawa roasted in ghee.I learned this from a dear friend.
I thought we'll make all of these shapes including the traditional gujiya shape but we'll make the baked version of it, this time- healthier and I can now very confidently say, tastier too! :-)
Baked version is way better than the fried one -it's crispier, lighter , tastier and most importantly an healthier alternative!
Do try and relish!
Baking Procedure:-
- Prepare the khoya stuffed structures in the same way as we make it for making fried gujiyas. The only difference is that we just bake these instead of frying.
- Preheat the oven at 200 deg Celsius.
- Grease a baking tray and place gujiyas on it in such a way that they don't touch each other.
- Bake for 10 minutes and then flip the gujiyas to the other side on the tray.
- Bake the other side for 10 mins again.
- Take out .The Gujiyas are ready! :-)
