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Holi, the festival of colors- gets celebrated with great pomp and joy in North Indian state of Uttar Pradesh. While the daytime celebrations are colored with rang and gulal, the evenings are enjoyed with Folk songs and food. Folks songs like – “Fagua” played on dhol and manjira reverberates the atmosphere along with pleasant aroma of Gujiyas.

Gujiya is a popular Indian Mithai, that is made in various food cultures of India and is known by varied names- Gujiya in Uttar Pradesh, Perukiya in Bihar, Karanji in Maharashtra, Kajjikaya in Andhra Pradesh and Ghughra in Gujarat.

When this special full -moon shaped sweet , made of plain flour dough, stuffed with a sweet filling of Rava, Khoya, Sugar, dry nuts and raisins , deep fried and then coated with one thread , saffron – scented sugar syrup , is popularly known as “ Chandrakala “ !

This Holi, let’s make delicious Chandrakalas with this simple and step-by-step procedure .

Chandrakala - Chashnivali Mawa Gujiya - Holi Special

Smita Mayekar Singh

Recipe: Chandrakala Makes: 20 Preparation Time:30 mins Cooking Time:45 mins

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Course Dessert

Cuisine Indian

Ingredients

2 Cups 300gms Plain Flour
2 ) Semolina
3 ) Ghee
1/4th Cup =25gms grated dry coconut
1 Almonds
1 Cashewnuts
1 Charoli/Chironji
150 gms Khoa/Mava
5-6 Green Cardamom- freshly grounded
1 tbsp Raisins- chopped
1/2 Cup 100gms powdered sugar
2 Cups 400gms Sugar
Few strands of Saffron

Instructions

In a large bowl, put plain flour. Add 1-tbsp Semolina, 1/4th Cup=50gms lukewarm Ghee and mix well. Rub well with both the palms to achieve bread-crumb like consistency.
Now, using 1/2 cup water we will knead this into a stiff dough. Allow this dough to rest covered with a damp cloth for 30 mins.
Heat 2-tbsp Ghee in a pan. Add 1/2 Cup=100gms Semolina and fry for 5-6 mins or until it becomes golden brown in color. Remove from heat.
In same pan, dry roast grated dry coconut for 2-3 mins. Remove from heat. Now, dry roast dry nuts (almonds, cashewnuts and charoli) for 1-2 mins. When it comes down to room temperature, grind into a fine powder.
Finally, dry roast Khoa for about 4 mins on low heat. Remove from heat.
In a large bowl, put roasted Semolina, dry coconut, dry nuts powder, cardamom powder, chopped raisin, powdered sugar and mix well. Finally add roasted Khoa and mix well.
For Sugar syrup, put 1 cup water in a pan and 2 cups sugar. Add Saffron (optional). Allow the sugar to melt on medium heat (2 mins). After 2 mins, cook syrup for another 4 mins on low heat. Remove from heat.
After 30 mins of resting time for the dough, divide it into 3 equal chunks. Keep other two chunks covered with the same damp cloth. Roll one chunk into a cylindrical log. Cut log into several equal and small pieces. Roll these pieces into approx 3-4 inches diameter Pooris. Place enough stuffing on a Poori and seal it with another Poori. Seal its edges with pinch and turn method.
Make all Gujiyas (Chandrakalas) with same method.
Deep fry Gujiyas for 8-10 mins until it turns golden brown in color. Remove from Oil. Let it sit for a while(8-10 mins) before we dipping into sugar syrup.
Dip in Sugar syrup and coat it well from all sides.
Garnish Chandrakala Gujiya with Silver varkh and pistachio slivers!