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Neon Noir Gujiya Recipe
How To Make Neon Noir Gujiya
Neon Noir Gujiya Recipe : A vibrant, beetroot-tinted gujiya infused with roasted mawa, nuts, and dark chocolate-celebrating Holi with colour, craft, and contemporary flair.
- Total Cook Time 45 mins
- Prep Time 15 mins
- Cook Time 30 mins
- Recipe Servings6
- Medium
Ingredients of Neon Noir Gujiya
- For the Filling :
- 1 cup Mawa (Khoya)
- 2 cup Ghee
- ¾ cup Semolina (suji)
- ½ cup Cashew nuts, chopped
- ½ cup Almonds, chopped
- 1 cup Powdered sugar
- ½ tbsp Cardamom powder
- 1 tsp Dark chocolate chips
- 1 tsp Pistachio, for garnish
- 1 tsp Pistachio, for garnish
- Ghee for deep frying
- For the Dough
- 2 cups All-purpose flour (maida)
- 3 tbsp Ghee
- ½ tsp Salt
- Beetroot juice, as required for kneading
How to Make Neon Noir Gujiya
HideShow MediaPreparing the Filling
1.
Heat a kadai and roast the mawa on medium flame until it turns light golden and aromatic. Set
2.
In the same kadai, heat ghee and roast semolina until fragrant.
3.
Add chopped almonds and cashews; mix and sauté lightly.
4.
Return the roasted mawa to the kadai and combine well with the mixture.
5.
Transfer to a bowl and allow it to cool completely.
6.
Once cooled, add powdered sugar, cardamom powder, and dark chocolate chips. Mix well and keep aside
Preparing the Dough
1.
In a mixing bowl, combine flour, ghee, salt, and beetroot juice.
2.
Knead into a firm dough, adding beetroot juice gradually.
3.
Cover with a damp cloth and rest for 30 minutes.
Shaping the Gujiyas
1.
Divide the dough into small balls and roll each into a thick circular disc, or cut using a round cutter.
2.
Lightly wet the edges with water.
3.
Place a spoonful of filling on one half of the disc.
4.
Fold over to form a semicircle and press edges firmly to seal.
5.
Pinch and twist along the edges to create a decorative pattern.
6.
Shape all gujiyas similarly.
Frying
1.
Heat ghee in a kadai over medium flame.
2.
Fry the gujiyas in batches until uniformly golden brown.
3.
Remove onto absorbent paper.
Optional Sweet Coating
1.
For additional sweetness, dip the fried gujiyas briefly in warm sugar syrup and garnish with pistachios.