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Desserts Festival Recipes Vegetarian

Mava Gujiya – Pastry With Coconut & Nuts filling (Eggless)

Sinfully Spicy :Mava Gujiya, Pastry With sweet nuts & coconut filling

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Spring has hit full force here in the valley and looks like the bright sun is here to stay. A crisp, pleasant mornings is what awaits us as we get out of the bed & I feel so inspired to stay active and finish up a lot of chores by noon. A certain kind of energy engrosses me throughout the now longer days and we have also started our evening strolls to the nearby Sunset Park. Onset of spring is also apparent in the tall peach tree in our front yard and I am already spotting a couple of buds signaling that the fruit will be here in no time. I am planning to can the fruit this year,something which I missed doing last summer.

Sinfully Spicy :Mava Gujiya, Pastry With sweet nuts & coconut filling

The Indian festival of spring, Holi is round the corner and like most celebrations back home this festival is also full of food & colors(of the real kind). I prepared these coconut & mava gujiya which is categorically made during Holi in my family.It is a sorta indian empanada with a sweet filling.The eggless pastry is flaky but dense at the same time,its lightly crispy on the outside but gooey in the center from the ghee,though you can do any kind of filling but traditionally milk solids (mava) mixed with aromatic cardamom and variety of nuts are stuffed inside,making it a wholesome holiday grub.

Sinfully Spicy :Making Mava Gujiya - Sweet Pastry With coconut & nuts filling

Sinfully Spicy :Making Mava Gujiya - Sweet Pastry With coconut & nuts filling, Step-1

Sinfully Spicy :Making Mava Gujiya - Sweet Pastry With coconut & nuts filling, Step-2

Sinfully Spicy :Making Mava Gujiya - Sweet Pastry With coconut & nuts filling, Step-3

Sinfully Spicy :Making Mava Gujiya - Sweet Pastry With coconut & nuts filling, Step-4

Sinfully Spicy :Making Mava Gujiya - Sweet Pastry With coconut & nuts filling, Step-5

Sinfully Spicy :Making Mava Gujiya - Sweet Pastry With coconut & nuts filling, Step-6

Sinfully Spicy :Making Mava Gujiya - Sweet Pastry With coconut & nuts filling

Sinfully Spicy :Making Mava Gujiya - Sweet Pastry With coconut & nuts filling, Step-7

Sinfully Spicy :Making Mava Gujiya - Sweet Pastry With coconut & nuts filling, ready for frying

Holi was one of the most busy time in my grandma’s house. I remember how lunch & sometimes dinner was cooked early so that the later part of the day could be spent making gujiya and other savory things.It may look like a quickie but when we are talking hundreds of such homemade pastries, it was too much work. She started the preparations a week ahead, the neighborhood and all the house help were given boxes full of these as a token of the festival and since these last for almost a weeks if stored properly, we always had lots of them left as anytime snack after the festival had winded up.

Sinfully Spicy :Mava Gujiya, Pastry With sweet nuts & coconut filling

Mava or Khoya is solidified milk, quite comparable to ricotta but less moist.It is used in making most of the indian sweets and desserts. You take one bite of the it and you discern that unique dense and milky taste. If you do not have access to indian stores , you could make your own mava at home (recipe here).The filling can be made a day ahead and once fried, these gujiya freeze very well too. Making gujiya is labor intensive so plan it on a not so busy day. Have fun & Happy Holi.

Ingredients (Makes 15)

For the filling (Makes extra. I had about 1/2 cup leftover filling)

  • 2-3 tbsp ghee, divided
  • 1/4 cup desiccated coconut
  • 1/3 cup crushed nuts ( I used almonds & cashews)
  • 2 tbsp melon seeds, optional
  • Raisins
  • 4 oz mava/khoya, grated when cold (homemade or store-bought)
  • 1/2 tsp green cardamom powder
  • 1/2 cup granulated sugar

For the crust

  • 1.5 cup all-purpose flour
  • 3 tbsp ghee, melted ( (homemade or store-bought)
  • 2-4 tbsp shortening, softened (In India, use Dalda)
  • 1/2 cup warm water (adjust quantity required for kneading)
  • Oil for  frying

For the glue

  • 1 tbsp all-purpose flour + 1.5 tbsp water

For the syrup

  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1/8 tsp green cardamom powder

Method

Make the filling:-

In a heavy bottomed pan/kadhai, heat up 1 tbsp ghee on low heat. Add desiccated coconut to it and lightly toast the coconut till you smell a nice aroma. Transfer the coconut to a big bowl.Melt another tbsp of ghee and add the nuts & melon seeds(if using) to the kadhai and toast them on low heat. Transfer to the same bowl as coconut.Next, on very low heat, melt another tbsp ghee( you might not need ghee if using homemade mava) and add the grated khoya/mava to it.On very low heat, cook the mava till it loosens and starts becoming runny. You will need to continuously stir it so that it does not stick to the bottom. Once the mava starts to clump up, transfer to the same bowl.Note – If you see a lot of fat oozing out of the mava, try to skim off as much as you can.

Let all the ingredients completely cool . Once cold, add the cardamom powder & granulated sugar and combine well. Set aside or refrigerate( if you are making a day ahead).

Make the Dough for the crust:-

Sift the flour once. Mix the flour with ghee and shortening ( a tbsp at a time) and work it with your fingers. While doing so try to make a ball of the flour, if the flour clumps up and does not break when you drop it, stop adding the shortening.Mix the flour gently with warm water. Add water slowly and handle the dough gently till it comes together. Once its together, knead for 2-3 minutes and (very important) cover it with a damp cloth and set aside to rest for 30 minutes.

Make the glue :-

In a small bowl, mix up 1 tbsp flour with water. It should not be lumpy. Set aside.

Making the Gujiya

Once the dough has rested, pinch equal portions of the dough and keep them covered with a damp cloth. Press each portion between palms to make a smooth ball. Roll out each portion into a 3″ circle. Dip a finger into the glue (made earlier) and spread it all around the edge of the rolled dough. Pick up the rolled dough into your palms and pinch  the centre of the edge on one side in such a way that one of the ends is closed to form a semi circle. Spoon a tablespoon of the filling and bring all the edges together to form a crescent. When you seal the edges, try to form sort of a dough border by pressing the edges so that you can make a pattern laterMake sure the edges are completely sealed, else the filling will ooze out while frying. Note – Do not overstuff the filling else when you fry the gujiyas will puff up too much and filling will ooze out.

You could leave it as it is or use back or a fork or ravioli cutter to make a pretty edge. I used my hands to pinch the dough and fold it over itself to make a pattern. Place the gujiya on a plate & cover with a damp cloth. Make all the gujiyas in the same way and let sit covered till ready to fry.

Heat up enough oil to fry the gujiyas. The oil is at the right temperature when you put a lithe dough into it and it comes up slowly to the surface without sizzling away. Fry the gujiyas 2-3 at a time on low heat, turning all around till golden fried in color. Note – Do not rush the frying, else your gujiyas will have blisters all over and they will be brown on outside but raw in the center. 

Tranfer to the top of a cooling rack and leave to cool.

Make the Syrup :-

While the gujiyas are cooling, bring the sugar & water to a boil and let simmer for 1 minutes. Add the cardamom (or saffron) and mix well. Brush this syrup on all sides of the gujiyas while they are warm.

Serve gujiyas at room temperature with thandai (spiced milk drink).If you want to freeze,let the gujiyas cool completely and store in air tight containers.

Happy Holi to all the readers.

Categories
Desserts Festival Recipes Vegetarian

Sinfully Spicy Turns One!! Celebrating With Gulab Jamun & a Giveaway!

365 days…125 recipes…a few thousand comments..a bag full of memories & a truck load of friends around the globe..I m so elated to welcome all of you to the first milestone of a culinary journey which I embarked upon exactly a year back! Sinfully Spicy is 1-year-old WooHoo! 🙂 Traditional & Modern Indian Cuisine with tales woven my family, fusion twists on classic recipes, all coupled with an effort to make Indian food look good through my lens – this is how I envisioned Sinfully Spicy back then..and I am so happy to see it shaping up ..bit by bit..thanks to love buttons pressed by each one of you who lands here.Thank you so much!

A food blog, which was born to kill boredom of sitting at home, then shortly graduated to a hobby and not until few months back when it became a passion, Sinfully Spicy was my foray into this VAST community of food bloggers with absolutely no air of anything except that I could cook a decent meal..which by the way, I thought was enough to barge 🙂 Today, I can plainly say that its was a slight misconception …food blogging is so much more than just being able to cook ! The journey had its ups & downs.Similar to so many of you..when you suddenly smile corner to corner seeing comment love, or when your heart skips a beat the moment it sees a mail ping , or those butterflies in the stomach when a reader tells you that they are going to try your recipe & a rush of disappointment when your recipe doesn’t work out for somebody, it’s a sine curve and I have lived it so closely in one year. Then the most precious thing- the bunch of talented people you touch..each different in their own way – sweet, loving, kind & helpful.

Slowly ..I learnt terms like “social media”…”food porn”…”trackbacks”…”subject”…”food styling”…”shot composition”..etc etc etc …each more complicated than the other and frightening for a highly unsocial & introvert person like me. Add to that the photographer who came out of the camera auto mode a few months back 🙂 But the immense love of all my readers, Facebook fans, Twitter followers & blog subscribers brings me out of this cocoon each day. Each morning I get up, open up my mailbox or log on to the dashboard of blog…and see love pouring out from every nook and corner of the computer screen..it is so overwhelming to start the day like this..and no matter how much I write here, only my heart knows how these notes of appreciation have become treasured gems of my life.I may or may not blog forever but the only thing for sure is that even when I will open this page some 15 years down the lane and witness this love & support ..few tears of joy will trickle down my cheeks. Thank you so much all of you ..you have been a source of endless inspiration for me each day – to believe in myself & to be able to recognize & explore the culinary passion that I nurtured in my heart all the way.Hugs 🙂

I would specially like to thank all the readers who tried my recipes.As soon as you inform me or link back, I update my existing blog post with your posts or feedbacks. Maybe I ll do a recipe shout out sometime. Strawberry Thumbprint Cookies with Nutella Filling is the most visited recipe on blog closely followed by Bhuna Murgh, Mutton Meatballs Curry & Indian Espresso Coffee.Indian food is considered to be an intricate affair in the western world..Its always my effort to bring recipes to you without stealing their soul..if you get a hang of basic things..Indian food is an experience! Trust me nothing makes me more happy than knowing that Indian food is able to reach your kitchen via my little blog.

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Now lets come to the Giveaway. As a little token to appreciate your fathomless love & support, I have decided to give away 1 copy of Anjum Anand‘s cookbook Anjum’s New Indian.She is lesser known in USA but is a celebrated television personality in UK.If you have seen her shows on The Cooking Channel, you would mirror what I feel about this lovely lady who has been hailed the “The Indian Nigella Lawson” by Vogue.The best thing I like about her is the fact that even though she grew up in the western world, her recipes, story telling and cookery is so close to her indian roots.Her recipes are innovative, combine the best of traditional & modern indian cuisine & really easy to follow. In this cookbook too, she presents more than 100 doable, regional recipes – both vegetarian & non vegetarian.I recently got this book with beautiful photography & have already tried few of her recipes.See the rules of giveaway at the end of  this post.

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I asked my  FaceBook fans a couple of weeks back about what they would love to see on the anniversary post – and the request was unanimous – Gulab Jamuns…what better way to celebrate something Indian. A simple sweet which is now synonymous with Indian dessert scenario all over the world. Deep Fried, Melt in the mouth kind dough balls dunked in sugary,rosewater & cardamom syrup – its pure bliss to gobble these up especially when slightly warm. “Gulab” means “rose” in Hindi and “Jamun” is a south asian fruit which has a similar shape & size – that is how the sweet gets its name. Again in India – there are two varieties available one is called gulab jamun (which is light brownish in color) & the second one is called kala jaam/jamun – the same thing except that the dough balls are fried till they are deep brown/blackish in color.I love the second variety more coz the crust is quite chewy!




Rules for the Giveaway:-

This giveaway is open to USA residents.If you reside outside USA but have relatives or friends here, you can use the address & still enter the giveaway.The giveaway is open to bloggers as well as non bloggers.

Mandatory Entry:-

Tell me in the comments section what you like or dislike about this blog, what kind of recipes you would like to see on this blog , scope of  improvement, your suggestions. Just say anything nice..joking 🙂

Additional Entries:- (Leave separate comments for each )

  1. Follow me on Twitter  & tweet about this giveaway.Please include my Twitter handle (@gettanvi) in your tweet.If you are already following me, tell me. Tweet – “Just entered the #giveyway on Sinfully Spicy to win #AnjumAnand cookbook”
  2. ‘Like’ Sinfully Spicy fan page on FaceBook.If you are already a fan,let me know.
  3. Subscribe to this blog via email.

Last day of entering this giveaway is 7th August 2011,11 :59 pm (your part of the world). Since I will be away for a little vacation to Florida, I will come back & announce the winner on Monday, 8th of August, picked by a random draw.See you then!

Ingredients (Makes 18-20 of the size shown)

For the Dough Balls (Jamuns):-

  • Ingredients (Makes 18-20 of the size shown)

    For the Dough Balls (Jamuns):-

    • 1 cup milk powder, unsweetened ( I use Organic Valley )
    • 1/4 cup all-purpose flour
    • 1/4 tsp baking powder
    • 1/8 tsp baking soda
    • 2 tbsp fine powdered nuts (optional ,see notes)
    • 1/4 tsp green cardamom powder (see notes)
    • 3 tbsp ghee, at room temperature
    • 2-3 tbsp whole milk yogurt, at room temperature (or as required for kneading)
    • Canola Oil for deep-frying
    • Nuts/dessicated coconut for garnish (optional)

    For the Sugar Syrup:-

    • 1.5 cups granulated sugar
    • 3/4 cups water
    • Few saffron strands (optional)
    • 4 green cardamom pods, cracked open
    • 2 tbsp rose-water (use 1-2 drops if using essence)

Notes:-

  1. I take 8-10 mixed nuts (cashews, almonds & pistachios), grind them in coffee grinder to a fine powder.Adding this to the dough gives a terrific, nutty taste in each bite.This is my mom’s trick & I really love it to pep up the texture of the jamuns.
  2. You dont need to buy cardamom powder (its uber expensive), buy whole pods instead from any indian or middle eastern store, just crack open the pods and use your mortar & pestle to grind the seeds into a powder.This is how cardamom is commonly used in Indian homes.
  3. Traditionally, jamuns are fried in pure ghee, however I add 2-3 tbsp of ghee to the oil to add the rich aroma, if you don’t have ghee,then skip)

Method:-

For the Syrup:

  • In a large pot,add water, sugar along with cardamom pods and bring it to a boil.We are not looking for any consistency here, just boil & stir till the sugar dissolves.About 6-8 minutes on medium heat. If you see some scum on top, remove with a spoon.
  • Let the syrup simmer for a minute and then put off the stove. After 5 minutes when the syrup has cooled down a bit,add saffron strands & rose-water to the syrup.
  • Set the sugar syrup aside.

For the Jamuns:-

    • In a bowl or pastry board ,combine the milk powder, flour, baking powder & soda, green cardamom powder & nuts powder(if using) and mix thoroughly.You can sift this once to catch the coarse nuts or lumps if any.
    • Next add the ghee to the mix and rub between hands so that the whole flour mix is moistened.Start adding yogurt and mixing simultaneously to make a soft dough.You do not need to knead or over mix because gluten should not form.Mix with gentle fingers. If you over mix, the jamuns will not absorb syrup and will be hard inside.The dough will be quite sticky.Cover the bowl with a cloth & let the dough sit for 5 minutes.
    • Heat the oil in a frying pan/kadhai on medium heat. The frying pan should have enough oil to cover the balls completely while deep-frying. A way of testing the oil temperature is to pinch a small ball of dough & tip it in the oil, it should rise slowly to the top. If using a thermometer, use the temperature you fry doughnuts at.
    • While the oil is heating, with greasy palms pinch the dough into 18-20 equal parts and roll into small, smooth balls.As far as possible, roll out such that there are no cracks on the balls.This will give the jamuns a smooth look.The balls will double up after frying & soaking in syrup so do not make big balls. Line the balls on a plate & keep covered till ready to fry.
    • Meanwhile if your sugar syrup is cold or luke warm, put it on stove again so that it warms up.We want the sugar syrup warm (not hot) when the fried jamuns are tipped into it. Once warm , transfer the syrup to a bowl big enough to accommodate all the jamuns & keep them soakedAlso keep the sugar syrup nearby because the fried jamuns will go straight from frying pan into the syrup.
    • Once the oil is hot, tip in the rolled jamuns into the oil.Do not over crowd the pan/kadhai.While frying keep flipping the balls gently for even browning all around. Fry until the jamuns become golden brown. About 4-6 minutes depending on size.
    • Once browned,using a strainer, transfer the jamuns straight to the warm sugar syrup.The jamuns should sit undisturbed in the hot syrup for at least 30 minutes before ready to serve.
    • Once soaked, serve in bowl with few tablespoons of syrup & nuts/dessicated coconut garnish.I like them slightly warm.

Notes:-

    1. Do not fry the gulab jamuns too much or on very high heat..they will harden & wont soak up the syrup.
    2. Gulab Jamuns can keep well in the fridge for up to 20 days.Whenver you want to serve, just microwave for 10-15 seconds.They can be frozen for 3-5 months.

Enjoy ..Have a fun Weekend Everyone & Thanks for stopping by !