The menu for Holi lunch has remained the same since I could remember – bedmi and kaddu (pumpkin) ki sabzi, kathal (jackfruit) ka do-pyaza, aloo-saag, and mutton do-pyaza for carnivores. (Jackfruit and mutton do-pyaza are made in the same way using whole spices and caramelising the onions for a sweetish taste, the texture of jackfruit making it the meat substitute for vegetarians long before we knew of soya nuggets in out parts).
While the lunch on Holi day is a feast, the main preparation relates to snacks – both sweet and savoury – served during Holi-milan in the evening and for a few days following Holi when friends and relatives visit each other. And gujhia remains the undisputed queen of these snacks. I have always felt that it is the whole process of making gujhias which is more interesting than the gujhia itself - I have to confess that I am not a big fan of gujhias and only couple of homes where I find it tolerable other than my parents’.
Preparation of khoa (milk thickened to ricotta consistency) itself takes hours, and even if khoa is bought from a shop, just roasting it would take at least an hour. It is then mixed with some dried fruits, grated coconut, chironji etc. This forms the filling. Where people can’t afford khoa, it is substituted with suji (semolina).
Weights and Measures
For the pastry crust for gujhia precision is so critical that even my mom who talks about ‘andaz’ (guesstimate) whenever I ask her for a recipe also insists on 250 gm. moin (urdu for shortening) in 1kg flour!
The next step is to get a wafer thin crust that you can almost see through – such thin crust makes filling and frying both a delicate and slow process, one reason why most commercially available gujhias have a much thicker crust.
And most importantly keep in mind that no one is ever too young to contribute to the process!
Gujhias look wonderful – could your Mum be persuaded to provide a full recipe?
Sure, Pamela, but the problem always his when at some step or another, her ‘andaz’ (guesstimate) will come in play! Will mail it to you
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