Tuesday 6 March 2012

Bura Na Mano

My ma-in-law makes the best gujiyas in the whole wide world. And the ease with which she makes them makes it inspiring. While youngsters treat these traditional items as cumbersome, it is anything but that. One just needs the right example & before you know it, you have picked up the ropes.
                                                                                                                                                                                                                          The fun quotient was heightened when pedaki/gujiya making became a community affair. Everyone gathered in one house and division of labour took on a whole new meaning. Some rolled the crust, some filled the stuffing while two other aunties fried the pedaki. The children of course, had the most important role. That of tasting! While there was one strict neighbour who believed in offering the pedaki first to God, there were others who felt children were God, & so, did not mind their gleeful pedaki eating competition.

Called pedaki/pedakia in Bihar, this sweet is mostly made for Teej. In North India, gujiya is a Holi speciality. It is glazed in thick sugar syrup & the filling is moist thanks to  the mawa. Pedaki has a dry filling akin to Kajji Kaya down South. Whatever variation you decide for this Holi, a pedaki, by any other name, will taste as sweet.

The Crust:
1. 1 cup maida(flour)[will make 12-15]
2. 1/4 cup oil
3. 1/4 cup water
The Stuffing:
1. 3/4 cup semolina(sooji)
2. 1/2 cup dessicated coconut(or freshly grated)
3. 3/4 cup sugar
4. 1/2cup chopped dry fruit
5. 1/2 tsp cardamom powder
6. 1tsp ghee to roast the filling
The Gujiya:
1. 1/2 kadai refined oil- to deep fry gujiya


1. Put oil in the maida & mix it well as a soft crust.
2. Add very little water & knead into a tough dough.
3. Cover the dough with a wet cloth & keep it aside for 10-15 mins.
4. In 1tsp hot ghee, roast the dry fruit for 2 mins. When the raisins puff up & the cashew is a light brown, add the semolina & roast on low-medium flame.

5. When the semolina is slightly brown, add the dessicated coconut & roast together on mediun flame till you get an aroma.

6. Add the cardamom powder & roast for a minute.

7. Add sugar last, mix well & remove from flame. Let the sugar remain granular.

Keep the filling aside.

8. Back to the crust now.
Make equal sized round balls with the maida dough & roll out into thin sheets.(see pic)
Put a spoonful of the filling on the curst & fold it into half. Seal the sides of the gujiya with water & give it any design you want. Get creative!

9. Fry the gujiyas on slow heat till they are a light golden on both sides.     

Gujiyas have a shelf life of over 10days.

As my folks prepare to celebrate gaon ki Holi, the first thing I plan to do on my return to India is buy a gujiya mould.

Anybody planning to gift it to me gets gujiyas the first weekend of the gifting :) And that's a promise! 

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