Holi is a time to reach out with the colors of joy. It is the time to love and forgive. It is the time expresses the happiness of being loved and to be loved through colors.

The most colorful and vibrant festival of India – Holi – is marked with much fun and fervor throughout the country and other parts of the world. Celebrating the triumph of ‘good’ over ‘bad’, this colorful festival is celebrated with Songs, water balloons, delicious food and bright colors.

Though Holi is celebrated playing colors, but it’s also an excuse to eat foods that awaken the senses and keep your spirits high.Traditional Holi delicacies vary from region to region and family to family. In Delhi and my native state Uttar Pradesh,there is a culture of Making Gujiyas, Dahi vadas, Potato chips, Papad, Kanji vada and the list is long.

When my dear friend and buddy blogger Sonal @ Simplyvegetarian777 announced her HOLI COLLECTIVE POST and asked us for recipes, I was delighted with Joy and excitement as I had an another reason to cook these HOLI delicacies. Today, for this special post I am bringing my mother’s special recipe DAHI KI GUJIYA

Dahi ki Gujiya is another version of Dahi vadas or Dahi Bhalle. My mother used to make these Gujiyas on HOLI and everyone loved them.The specialty of these vadas is that they are stuffed with raisins, cashews and ginger. They are little tricky to make, but with a little practice, you can make them easily. I have attached a collage of showing how I made them.

Let us proceed towards the recipe

Dahi Ki Gujiya | Stuffed Dahi Bhalle

2016-03-17 13:47:15

Serves 6

Dahi ki Gujiya are basically stuffed lentil dumplings dipped in yogurt, Spices and chutneys.

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Cook Time

30 min

Cook Time

30 min

Ingredients

1. For Gujiya
2. 1 cup Urad dal. rinsed and drained
3. a pinch of Heeng or Asafoetida
4. 2 inch piece of ginger, peeled and finely chopped
5. 2 table spoons raisins
6. 2 table spoons cashews
7. Oil for deep frying
8. 3-4 cups of water
9. For topping you will need
10. 2.5 cups of plain yogurt
11. 1 teaspoon sugar
12. 1 tsp cumin powder
13. 1 tsp Black salt or Kala Namak
14. 1/2 tsp red chili powder
15. Coriander Chutney
16. Sweet Tarmarind Chutney
17. Chopped Cilantro leaves ( Optional)

Instructions

1. Wash and soak the lentils in a bowl over night.
2. The next day, drain the lentils in a food processor and make a paste. The paste should not be too thin.
3. Put the paste in a clean bowl and add heeng. Whisk the mixture with hands or spoon for 6-7 minutes until fluffy.
4. In a separate bowl, Mix cashews, raisins, and Ginger and set aside
5. Take a thick plastic sheet ( like Zip lock Sheet) and apply some oil over it. ( Refer to the pictures )
6. Dampen your hands with water and take a lemon size portion of lentil mixture in your hands.
7. Shape the mixture into small balls, then flatten lightly on the sheet.
8. Heat the oil for deep frying in a Kadai or deep, heavy based pan.
9. Place a small amount of ginger-cashew-raisin mixture in the center and fold it over to make a semi circle, using plastic sheet to help you, then gently press the edges to enclose the filling.
10. Very carefully, take the gujiya in your hands and slide it carefully in the oil.
11. Deep fry for about 3-4 minutes or until pale golden. Remove it on a paper towel and make others the same way.
12. Put the deep fried gujiyas in a bowl of hot salted water and allow them to stand for 5 minutes. Take out the gujiyas and squeeze them with the palms of your hands to extract any excess water.
13. Meanwhile, to make yogurt topping, In a bowl mix sugar and yogurt and whisk well.
14. Arrange the Gujiyas in a serving bowl and pour the sweet yogurt over the top. Sprinkle cumin pwder, black salt and red chili powder ,on top. lastly put the chutneys and garnish with cilantro leaves and serve. You will love them for sure!!!!!

Notes

1. Make sure the lentil mixture is not too thin or runny. If you think it is thin you can add semolina or besan. The mixture should be little grainy.
2. Another important point is that to make gujiays soft it is very important that you beat the lentil paste a lot until it becomes fluffy.
3. These Gujiyas taste best if you fry them mustard oil, other wise you can use the oil you like.
4. Adjust the spices and salt according to your choice.

By Swati Goyal

Leafy Life Wellness https://www.letscookhealthytonight.com/