Sharp and sweet with a dash of pungency, the stuffed gujiyas are simply melt-in-the-mouth and an instant hit with everybody.

DAHI GUJIA

Ingredients

2 cups split skinless black gram, soaked for 4 hours and drained
1 teaspoon cumin seeds
½ teaspoon fennel seeds
Salt, to taste
15-20 cashew nuts, chopped
2 tablespoons raisins
4-5 black peppercorns, coarsely crushed
Oil for deep frying
6 cups yogurt
Black salt to taste
1 teaspoon roasted cumin powder
1 teaspoon red chilli powder
2 tablespoons chopped fresh coriander leaves + for garnsih
1 inch ginger, cut into thin strips
Date and tamarind chutney for drizzling
Green chutney for drizzling
Masala dal for garnish
Fresh pomegranate pearls for garnish
Nylon sev for garnish

Method

1. Grind the soaked split skinless black gram with ½ cup water till a thick and fine paste is formed. Transfer it into a bowl. The batter should be thick, not runny. Add cumin seeds, fennel seeds and salt and mix well with your hand for 1-2 minutes.
2. To make the stuffing, mix cashew nuts with raisins and crushed black peppercorns in a small bowl.
3. Heat sufficient oil in a kadai.
4. Apply some oil in the centre of a rectangular plastic sheet, add a small ladleful of the batter over it, dip your fingers in some water and spread the batter into a circle of 2½ inch diameter. Place 1 teaspoon of the stuffing in the center.
5. Hold 2 corners of the plastic sheet and bring towards the other two corners to join them to make a crescent shape. Gently slide the gujiya into hot oil. Make more gujias similarly.
6. Deep-fry the gujias till golden brown on both sides. Drain and soak in sufficient warm water for 10-15 minutes.
7. Strain the yogurt through a muslin cloth into a large bowl. Add salt, and black salt and mix well.
8. Gently squeeze the gujias and transfer into the yogurt.
9. Sprinkle roasted cumin powder, red chilli powder, coriander leaves, and ginger strips. Refrigerate for 3-4 hours.
10. Serve topped with date and tamarind chutney, green chutney, and garnished with masala dal, pomegranate pearls, nylon sev, and coriander leaves.

Chef’s Tip: I have seen my mother use milk poly-bags instead of plastic sheets. The thickness of these bags is just right for this purpose. However, cut open the bag and wash before use.

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