It is late spring and nature is celebrating the festival of colours.
Rhododendrons are blooming in the hills.
Roadside bushes are full of flowers.
A group of Cosmos lights up the barren patches in the fields
Hibiscus too paints the landscape red.
Festival of Holi is round the corner and some Gujiyas are to be prepared. This time we plan to give a twist to the traditional recipe.
We plan to make chocolate Gujiyas and then dip them in Ganache.
To make them low fat, the Gujiyas are baked. Gujiyas are delicious and guilt free.
Baked Chocolate Gujiya
2 cups all-purpose flour (240 ml cup)
4 tablespoons ghee + some for brushing
¼ teaspoon salt
A pinch baking powder
250 grams khoya / mawa (dried milk)
½ + 2 tablespoons powdered sugar
¼ cup desiccated coconut
¼ cup chopped raw pistachios
¼ cup chopped walnuts
½ cup chopped almonds
2 tablespoons cocoa powder
Mix 1 tablespoon of all- purpose flour in 1 tablespoon of water to form a thick paste.
100 Gms dark chocolate
4 tablespoons low fat cream
Whisk together all-purpose flour, salt and baking powder. Rub in ghee. Add cold water and knead soft dough. Cover with a damp cloth and let rest for 15 minutes.
Take khoya in a thick bottom steel wok. Roast on low flame stirring continuously till it becomes lump free and begins to turn pink. Let it cool.
Add sugar and desiccated coconut. Mix well. Add cocoa powder. Mix well. Add nuts.
Preheat oven to 210 degrees C.
To make gujiyas, take small balls of dough and roll out small thin chapattis. Do not dust with flour. Cut it into a round with a bowl. This gives uniformly sized gujiyas. Put 1 ½ to 2 teaspoons of filling and apply the flour paste on half part of the rolled dough. Fold one side of the round over the other and seal the edges. Cut the edges with a fluted gujiya cutter or twist the edges to seal.
Arrange them on the baking tray. Brush the top with some ghee. Bake till the top turns golden. It will take about 10 to 12 minutes. Turn and bake the other side. Remove from the baking dish and spread on the wire rack to cool.
To prepare ganache, take chocolate and cream in a very thick bottom vessel. Gently simmer over low heat stirring constantly till the chocolate melts. Stir briskly. Let it cool. Dip half gujiya in ganache and sprinkle some finely chopped pistachios.