Holi 2024: 15 Best Holi Recipes To Prepare At Home

As the vibrant festival of Holi approaches, it’s time to indulge in an array of delightful and colorful dishes that symbolize joy, togetherness, and celebration. From traditional sweets like Gujiyas and Thandai to modern twists on classic recipes, Holi offers a culinary adventure for everyone. These recipes not only tantalize the taste buds but also embody the spirit of the festival, bringing families and friends together to create unforgettable memories filled with laughter, love, and delicious food.

Gheeyar recipe by Chef Arun Kumar, Sous Chef, The Ashok

Ingredients:

1 cup Refined Flour

1 tsp Sour Yoghurt

1 cup Sugar

½ cup Water

½ Lemon Juice

Few Saffron Strands

1 tsp Ghee

Almond and Pistachios for garnish

Instructions:

Mix 1 cup refined flour and 1 tbsp of sour curd in a bowl.

Whisk to prepare a lumps-free batter by adding water gradually.

Cover and ferment the batter overnight.

Add a pinch of orange color and ½ tsp ghee to the batter; mix well.

Pour the batter into a squeeze bottle.

Boil 1 cup sugar and ½ cup water to make sugar syrup with lemon juice and saffron.

Fry the batter in hot oil using a small ring for shaping.

Fry until golden, then soak in lukewarm sugar syrup for 2-3 minutes.

Garnish with almonds and pistachios.

Khaja recipe by Chef Arun Kumar, Sous Chef, The Ashok

Ingredients:

1 cup Refined flour

4 tsp Ghee

Pinch of salt

Water

1 tsp Rice flour

Ghee for deep frying

2 cups Sugar

3 cups Water

5-6 Cardamom Pods

Instructions:

Mix 1 cup refined flour, 4 tsp ghee, and salt in a bowl.

Make a dough using water, cover, and let it rest for 20 minutes.

Roll the dough into thin chapatis, then spread rice flour and ghee mixture.

Layer the chapatis, roll, cut into pieces, and roll again.

Fry until crisp and reddish, then soak in sugar syrup flavored with cardamom.

Remove from syrup once soaked and serve.

Thandai Tiramisu by Ankit Vig, Sous Chef, Varq, Taj Mahal, New Delhi

Ingredients:

• 1 tbsp Thandai Masala
• 200 g Cream Cheese (Mascarpone)
• 2 tbsp Sugar
• 50 g Fresh Cream
• 1 pinch Saffron
• 100 g Whipping Cream
• 100 g Digestive Biscuit
• Rose Petals for Garnish
• Silver Varq for Garnish

Method:

1. Crush the Digestive Biscuits and set aside.
2. Soften the cream cheese with sugar until it forms soft peaks.
3. Heat the fresh cream until lukewarm and add a few strands of saffron, allowing it to infuse well.
4. Fold in the whipped cream in the cream cheese mixture with the Thandai masala and infused cream until light and flavorful.
5. For assembly, take a serving cup and add a layer of crumbled biscuits at the bottom. Top with Thandai filling. Repeat the layers.
6. Set aside in the refrigerator to set for an hour. Once chilled, top with saffron whipped cream, slivered pistachio, rose petals, and Varq.
7. Serve chilled.

Crispy Kalakand recipe by Shenki Sharma, Sous Chef, Varq, Taj Mahal, New Delhi

Ingredients:

• 200 g Homemade Kalakand
• 50 g Blueberry Compote
• 4 Filo Sheets
• 50 g Rabdi
• 50 g Red Carrot
• 1 tbsp Sugar
• 2 g Fennel
• Pinch of Cardamom Powder
• Few strands of Kesar
• 1 tbsp Melted Butter
• Varq for Garnish

Method:

1. Mix homemade Kalakand with blueberry compote to form a filling.
2. Brush a Filo sheet with melted butter and top with another sheet.
3. Place a spoonful of mixture in the center of the Filo sheet, then encase the filling by folding the edges together to form a pouch.
4. Bake the pouch at 180 degrees for 3-4 minutes or until golden.
5. While the pouch bakes, finely chop the carrots and cook with a pinch of fennel, cardamom powder, saffron, and sugar.
6. For serving, spread chilled rabdi in the center of the plate, place the warm carrot mixture on it, and place the hot crispy kalakand on the carrot. Top with Varq.
7. Cut through the crispy layer and enjoy warm kalakand.

Fried or Baked Mawa Chilgoza Gujiyas Recipe by Chef Sachin Malik, Executive Chef, Radisson Blu MBD Noida

Ingredients: For the dough:

• 2 cups All-purpose flour / Maida
• ¼ tsp Salt
• 6 tbsp Ghee / Clarified butter
• Water as required for kneading

For filling:

• 1 cup Khoya (grated)
• ½ Cup Chopped Pine Nuts (Chilgoza)
• 1/8 tsp Cardamom powder
• ¼ cup Caster sugar / White or Brown powdered sugar

For frying:

• Vegetable oil (as required for deep frying)

Instructions:

1. Mix all dough ingredients except water until crumbly.
2. Gradually add water to knead a firm dough. Set aside, covered.
3. Sauté grated mawa until light brown. Cool completely.
4. Mix cooled mawa, sugar, cardamom powder, and chopped Chilgoza.
5. Divide dough into lemon-sized balls and roll into 3.5” diameter rounds.
6. Place 1½ tbsp of mawa mixture in the center of each round. Seal edges with water.
7. Fold circles into half-moon shapes, press edges to seal, and trim excess.
8. Crimp edges with a fork.
9. Heat oil and fry Gujiyas until golden brown. Drain on paper towels.

For Air Frying or Baking:

1. Apply ghee over Gujiyas.
2. Preheat Air fryer to 180°C for 5 minutes or preheat oven to the same temperature.
3. Grease Air fryer basket base or line baking tray with parchment paper.
4. Air fry Gujiyas for 15 minutes, flipping halfway, or bake for 20-25 minutes until golden and crisp.
5. Cool and store in an airtight container.

Shahi Gur Mewa Gujia recipe by Chef Arun Kumar, Sous Chef, The Ashok

Ingredients:

1 cup Refined flour

1/4 cup Milk

1/2 cup Jaggery (crushed)

7-8 Cashew Nuts

7-8 Almonds

7-8 Green Cardamoms

1 tsp Chironji

1 tsp Raisins

1/2 cup Grated Coconut

Ghee

Instructions:

Mix refined flour with ghee and milk to form a stiff dough; let it rest.

Heat ghee in a pan, add crushed jaggery, and let it melt.

Add chopped nuts, cardamom powder, raisins, coconut, and chironji to the melted jaggery.

Roll out small balls of dough, flatten, and add jaggery stuffing.

Seal and shape into gujiyas, then fry until golden brown.

Serve after draining excess ghee.

Rose Thandai recipe by Chef Arun Kumar, Sous Chef, The Ashok

Ingredients:

Thandai Masala:

½ cup Almonds

⅓ cup Pistachios

½ cup Cashews

1 tbsp Peppercorns

¼ cup Cardamom Pods

1 tbsp Fennel Seeds

2 tbsp Melon Seeds

1 tbsp Poppy Seeds

¼ cup Dried Rose Petals

⅛ Strands Saffron

3 cups Milk

2 tbsp Rose Syrup

2 tbsp Thandai Masala

8-10 Dried Rose Petals

Instructions:

Grind all thandai masala ingredients to a coarse powder.

Blend rose syrup, thandai powder, and milk until smooth.

Swirl rose syrup in serving glasses, pour thandai, and garnish with dried rose petals.

Paan Thandai recipe by Chef Arun Kumar, Sous Chef, The Ashok

Ingredients:

Thandai Masala

½ cup Almonds

⅓ cup Pistachios

½ cup Cashews

1 tbsp Peppercorns

¼ cup Cardamom Pods

1 tbsp Fennel Seeds

2 tbsp Melon Seeds

1 tbsp Poppy Seeds

¼ cup Dried Rose Petals

⅛ Strands Saffron

3 cups Milk

2 tbsp Thandai Masala

1 tbsp Gulkand Paste

3 Fresh Betel Leaves (chopped)

2 tbsp Sugar

5 – 6 Ice Cubes

Instructions

Grind all thandai masala ingredients to a coarse powder.

Combine thandai masala with milk, gulkand, betel leaves, and sugar.

Blend until smooth, add ice cubes, and serve chilled.

Rava Fried Brinjal By Chef Shiva Kumar, Executive Chef at The Deltin, Daman

Ingredients:

1 large eggplant (baingan), sliced into rounds or cubes

1 cup semolina (rava/sooji)

2-3 tablespoons rice flour (optional, for extra crispiness)

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

Salt to taste

Oil for shallow frying

Fresh coriander leaves for garnish (optional)

Instructions:

Prep the Eggplant:

1. Rinse the eggplant and slice it into rounds or cubes, as per your preference. If you prefer a less bitter taste, you can soak the sliced eggplant in salted water for about 15-20 minutes and then drain before using.

Prepare the Coating:

2. In a shallow plate or bowl, mix together semolina, rice flour (if using), red chili powder, turmeric powder, coriander powder, cumin powder, and salt.

Coat the Eggplant:

3. Heat some oil in a non-stick skillet or frying pan over medium heat.

4. Dip each slice or cube of eggplant into the semolina mixture, ensuring it’s evenly coated on both sides. Gently shake off any excess coating.

Fry the Eggplant:

5. Place the coated eggplant slices or cubes in the hot oil, making sure not to overcrowd the pan. You may need to fry them in batches.

6. Fry for 3-4 minutes on each side or until they turn golden brown and crispy.

7. Once done, remove them from the pan and place them on a plate lined with paper towels to absorb excess oil.

Serve:

1. Garnish with fresh coriander leaves if desired.

2. Serve hot with your favorite dipping sauce or chutney.

Thandai Custard by Kush Koli, Head Chef, SAGA, Gurugram

Ingredients:

2 cups Parle G biscuits

5 tbsp melted butter

4 tbsp custard powder

3 cups milk

4 tbsp sugar

3 tbsp thandai powder

1 tbsp gulkand

3 tbsp chopped dates

Instructions:

Crush Parle G biscuits and mix with melted butter.

Layer the biscuit mix at the bottom of jars and refrigerate for 10-15 minutes.

Combine custard powder with ¾ cup milk in a small bowl. In a saucepan, heat 1 and ¼ cup milk with thandai powder, gulkand, and sugar until slightly boiled. Pour in the custard mixture and whisk until thickened. Let it cool.

Once cooled, pour into jars and layer with chopped dates.

Jackfruit Puran Poli Recipe by Ritesh Raje, Executive Sous Chef, DoubleTree by Hilton Goa Panaji

Ingredients:

For the outer dough

1 ½ cups whole wheat flour

1 cup maida

Pinch of red food colour

3 tsps ghee

½ tsp baking powder

Pinch of salt

For the filling

1 cup soaked chana dal

½ cup grated coconut- 1/2 cup

6 jackfruit (deseeded)

1 cup Jaggery

2 tsps Ghee

Ghee for frying the puran polis

Method:

For the dough

Mix all the ingredients well and make a smooth dough.

Apply some ghee on the dough and let it rest for an hour.

For the filling

Grind the chana dal, coconut and jack fruit to a coarse paste.

Heat ghee in a heavy bottom pan.

Add the ground paste and sauté well. Reduce the flame, close the pan with a lid and cook till it becomes non sticky. Keep stirring in between.

Add the grated jaggery and mix well. Cook for few mins on a low flame.

If you can make a soft ball with the puran, it means that the Puran is cooked well.

Remove from the gas and let it cool.

To make the Poli

Divide the dough and filling into equal portions.

Grease your hands, rolling board and the pin with little ghee.

Take one portion of the dough. Roll into a small circle. Keep 1 tbsp of filling in the centre. Gather the dough all over and cover the filling ( it will look like a potli).

Gently flatten it with your hands to spread the filling inside uniformly till the edges and roll it into circle again with the rolling pin.

Cook on a hot tawa applying ghee till both sides turn golden.

Drizzle little melted ghee on top and serve hot

Thandai Cupcake by Shreya Kumari, Pastry Chef, Nush Mush, Gurugram

Ingredients:

Cupcake:

2/3 cup condensed milk

1/4 cup castor sugar

1/3 cup unsalted butter, melted

1/3 cup milk

1.5 tbsp thandai powder

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

Frosting:

1/2 cup heavy whipping cream

1 tbsp thandai powder

Instructions:

Preheat oven to 170°C.

Whisk condensed milk and castor sugar, then add melted butter.

Mix milk with thandai powder until smooth and add to the condensed milk mixture.

Sieve and whisk together all-purpose flour, baking powder, and baking soda. Combine with wet ingredients.

Pipe batter into cupcake molds and bake at 170°C for 15-18 mins.

Whisk cold heavy whipping cream with thandai powder until soft peaks form, then refrigerate.

Once cupcakes are cooled, pipe whipped cream on top and garnish with sliced pistachios. Enjoy!

Macadamia Nut Gujiya by Muskan Abbot, Head Chef/Owner, Maistella by Muskan

Ingredients:

For the Filling:

45g Chopped Macadamia Nuts

76g Fresh Khoya (reduced-fat milk solids)

8g Desiccated Coconut

1/8 tsp Cinnamon Powder

1/8 tsp Salt

1/4 tsp Cardamom Powder

1/4 tsp Rose Water

40g Jaggery (unrefined cane sugar)

For the Dough

80g All-Purpose Flour

8g Desi Ghee (clarified butter)

Pinch of Salt

30g Warm Water

For the Sugar Syrup

1 cup Brown Sugar

1.5 cups Water

A few Saffron Strands (optional)

1 tsp Rose Water

1 tsp Elaichi Powder (Cardamom Powder)

Instructions

Roast chopped macadamia nuts until fragrant and set aside to cool. Roast khoya until light golden brown and let it cool.

Melt jaggery in a pan to form a syrup. Combine roasted khoya, macadamia nuts, desiccated coconut, cinnamon powder, salt, cardamom powder, rose water, and melted jaggery. Mix well and set aside.

Mix all-purpose flour, desi ghee, and a pinch of salt. Gradually add warm water and knead into a smooth dough. Cover and let it rest for 15-20 minutes.

Preheat the oven to 175°C (350°F). Roll dough into balls and flatten into circles. Place each circle onto a greased gujiya mold.

Spoon the filling into the center of each circle. Seal the gujiyas by pressing the mold firmly.

Place gujiyas on a baking sheet, brush with ghee, and bake for 10-12 minutes on each side until golden brown.

In a saucepan, combine brown sugar, water, saffron strands (if using), rose water, and elaichi powder. Bring to a boil, then simmer for 5 minutes until slightly thickened.

Dip baked gujiyas in the sugar syrup for 1-2 minutes on each side.

Remove gujiyas from the syrup and serve.

Macadamia Nut Thandai

Ingredients:

1 cup unsalted macadamias

1 teaspoon vanilla extract

1 medjool date, pitted

4 cups water

Instructions:

Blend macadamia nuts, vanilla, date, and water in a high-performance blender until creamy white.

Pour into a clean, sterilized glass bottle.

Store in the fridge for about 4 days.

Pista Sandesh Recipe by American Pistachio Growers By Chef Meghna

Ingredients:

• 3.5 oz California Pistachios blanched
• 5-6 Cardamom pods
• 1 cup Cottage cheese (paneer)
• 1/4 cup Condensed milk
• 1 tbsp Ghee (clarified butter)
• Rose petals for garnish
• Edible gold leaf for garnish

Instructions:

1. Blend California Pistachios and cardamom seeds into a paste.
2. Combine paste, cottage cheese, and condensed milk in a skillet.
3. Heat mixture over low heat until well combined and loosens from the skillet.
4. Add ghee and mix well.
5. Place mixture into a greased baking tray and refrigerate until set.
6. Garnish with chopped blanched California Pistachios, rose petals, and edible gold leaf.
7. Cut and serve.

Gujiya Recipe by Chef Dheeraj Mathur, Cluster Executive Chef, Radisson Blu Kaushambi, Delhi NCR

Ingredients:

• 2 cups refined flour
• 1 cup clarified butter (ghee)
• Water (to mix)
• 1 cup khoya
• 1 cup sugar
• 1 tsp green cardamom powder
• 1 tbsp almonds, finely chopped
• Ghee (for deep-frying)
• For the syrup: 1 cup sugar, 1 cup water

Method:

1. Prepare the dough by rubbing 1/4 cup ghee into the flour, kneading into a stiff dough with water, and letting it rest for at least half an hour.
2. For the filling, sauté khoya until slightly fried, then mix in sugar, cardamom, and almonds.
3. Shape the filling into ovals.
4. Roll out dough into thin rounds, place filling on one half, fold, and seal edges.
5. Deep-fry in ghee until golden brown.
6. Make sugar syrup till one thread consistency, dip gujiyas, and let dry on a plate.

Jalebi Choux Recipe by Dean Rodrigues, Executive Pastry Chef,   APCA (Academy of Pastry and Culinary Arts)

Ingredients:

• 125ml milk
• 125ml water
• 125g butter
• 5g sugar
• 5g salt
• 250g eggs
• 163g flour

Method:

1. Boil together milk, water, butter, sugar, and salt.
2. Add sifted flour, cook until firm.
3. Remove from heat, mix using a paddle attachment.
4. Add eggs in batches until incorporated.
5. Rest batter until firm enough to pipe.

Pistachio Saffron Cream Recipe

Ingredients:

• 360g milk
• 80g egg yolks
• 60g sugar
• 23g cornstarch
• 25g butter
• 2 strands saffron
• 20g pistachio paste
• 150g whipped cream

Method:

1. Whisk together egg yolks, sugar, and cornstarch.
2. Heat milk and saffron, temper with egg yolk mixture.
3. Heat until thickened, then add butter and pistachio paste.
4. Fold in whipped cream.

Madatha Khaja Recipe by Binod Kumar Ram, Executive Chef, Hotel Royal Orchid Bangalore

Ingredients:

• 7 tbsp refined flour
• 10 tbsp ghee
• 4 tbsp sugar
• 1 tbsp cardamom powder
• 2 tbsp lemon juice
• 1 1/4 cup refined oil

Method:

1. Mix flour and ghee, knead into dough with water, rest.
2. Roll out thinly, cut into squares, roll into cylinders.
3. Fry till crispy, soak in sugar syrup.

Apple Jalebi Recipe by Binod Kumar Ram, Executive Chef, Hotel Royal Orchid Bangalore

Ingredients:

• 2 apples, peeled and sliced
• 7 tbsp refined flour
• 15g dry yeast
• 6 tbsp sugar
• 3 tbsp oil
• 1/4 tsp cardamom powder
• 1/4 tbsp pistachios, sliced

Method:

1. Make batter with yeast, flour, sugar, and water. Ferment.
2. Dip apple slices, fry till golden brown.
3. Soak in sugar syrup, garnish with pistachios.

HERSHEY’S Chocolatey Sheera Recipe by Chef Ranveer Brar

Ingredients:

• 2 tbsp HERSHEY’S Chocolate Flavored SYRUP
• 3 tbsp ghee
• 100g semolina
• 200ml water
• ¼ cup sugar
• Almonds and pistachios for garnish

Method:

1. Roast semolina in ghee until golden brown.
2. Add water and HERSHEY’S SYRUP, simmer.
3. Pour onto a serving plate, garnish with nuts.

HERSHEY’S Emoji Idli Recipe by Chef Ranveer Brar

Ingredients:

• ½ cup HERSHEY’S Strawberry Flavored SYRUP
• ½ cup HERSHEY’S Chocolate Flavored SYRUP
• 1 bowl idli batter
• 1 cup rice flour
• 1 tbsp oil
• ½ cup beetroot juice

Method:

1. Prepare idli batter.
2. Separate and flavor batter with syrups and beetroot juice.
3. Steam in idli trays.
4. Pipe emoji faces using prepared batter.
5. Steam again, garnish with pistachios.

Kanji Vada Recipe by Chef Rajesh Sharma, Director of Food & Beverage at Six Senses Vana

Ingredients:

• For kanji masala: Yellow mustard, black mustard, ajwain, black pepper, jeera
• For kanji: Carrot, beetroot, black salt, hing, kanji masala
• For vada: Yellow moong dal, urad dal, hing, ginger, salt, jeera, black pepper, water, oil, boondi, mint leaves

Method:

1. Prepare kanji masala by dry roasting and grinding spices.
2. Mix kanji ingredients, ferment.
3. Grind vada ingredients, fry, soak in flavored water.
4. Serve vadas in kanji mixture.

Bhang Pakore Recipe by Chef VH Suresh, Corporate Executive Chef, Platform 65

Ingredients:

• 250g gram flour
• 200g potatoes
• 200g cauliflower
• 150g onions
• 100g spinach
• 10g bhang seed powder
• 2g soda-bicarb
• 5g ajwain
• 5g pomegranate seed powder
• Salt to taste
• Oil for frying

Method:

1. Mix gram flour, soda-bicarb, salt, bhang seed powder, ajwain, chili powder, and pomegranate seed powder. Add water to make batter.
2. Dip vegetables in batter, deep-fry until golden brown.
3. Serve hot.

Sweet Samosa Recipe

Ingredients:

• 1 cup Mawa
• 1/2 cup mixed dry fruits
• 1 ½ cup Aashirvaad Atta
• 2 tbsp ghee
• ½ cup water
• Oil for frying

Method:

Mango Phirni by Audible

Method:

Classic Thandai Popsicle Recipe by Chef Rajinder Sareen, Executive Chef, Sheraton Grand Pune Bund Garden Hotel

Ingredients:

– 1 cup milk

– 1/4 cup sugar (adjust to taste)

– 2 tablespoons Thandai powder (readily available or homemade)

– A handful of chopped nuts (almonds, cashews, pistachios)

– Saffron strands (optional, for garnish)

Instructions:

1. In a blender, combine milk, sugar, and Thandai powder. Blend until smooth.

2. Stir in the chopped nuts into the mixture.

3. Pour the mixture into popsicle molds, leaving a little space at the top for expansion.

4. Insert popsicle sticks into each mold.

5. If using saffron strands, gently place a few strands on top of each popsicle for garnish.

6. Freeze the popsicles for at least 6 hours or until solid.

7. Once frozen, run the molds under warm water for a few seconds to loosen the popsicles.

8. Carefully remove the popsicles from the molds and serve immediately.

Palak And Kale Patta Chaat Recipe By Chef Gaurav, Anardana Restaurant

No. of portions: 1

Category: CHAAT

Portion size: 250GM

Ingredients

Spinach 100gm

Besan (Gram Flour) 60 gm

Kale Leaf 40gm

Curd 80gm

Sugar 20gm

Tamarind Chutney 40gm

Mint Chutney 30gm

Water 40ml

Refined Oil 80ml

Pomegranate 5gm

Sev 2gm

Ajwain (Carom Seeds) 2gm

MDH Turmeric Powder 1 pinch

Black Salt 1 pinch

Cumin Seed 1 pinch

Salt as per taste

Method

1. Make a batter by mixing besan and water

2. Dip palak patta (leaves) and kale in the besan batter nicely to cover both sides

3. Now deep fry these leaves and let them cool down a bit

4. Once cool, take a bowl and prepare the bottom layer with fried palak patta and kale leaves

5. For the next layer, pour some curd over them and sprinkle all the spices and chutneys to make it tangy and flavorful

6. For garnishing, use pomegranate and sev. Serve cold.

CBD Gujiya Recipe by Richa Jaggi, Co- Founder and CMO, Awshad

Ingredients:

• 4 cups flour
• 1 1/2 cup ghee
• 1/4 cup water
• 1 cup sugar
• 200g khoya
• 3-4 drops CBD oil
• 1 tsp almonds
• 1/4 cup semolina
• 1 tbsp green cardamom

Method:

1. Make dough, rest.
2. Fry khoya and semolina, cool, add sugar, cardamom, almonds.
3. Shape gujiya, fry until golden brown.
4. Add CBD oil to cooled gujiyas.

These streamlined recipes should be easier to follow with ingredients listed in bullets and the method broken down into steps.

Chanderkala Gujiya by Chef Mohd Irfan, Pirates Of Grill

Ingredients

WHOLE WEAT FLOUR (MAIDA) 1 KG

WATER GM 300

DESI GHEE GM 200

STUFFING

PINDI KHOYA GM 1

DRY COCONUT GM 150

MISRI GM 150

COCONUT DESICCATED GM 50

CARDAMOM POWDER GM 10

ALMOND GM 100

CASHEWNUT GM 100

SAFFRON SUGAR SYRUP

SUGAR GM 1000

WATER LTS 1000

SAFFRON (BABY BRAND) GM 1

METHOD

Heat ghee (clarified butter) in a small pan or bowl until it melts and becomes warm.

Pour the warm ghee on the flours.

First mix with a spoon. Then rub and mix the ghee with the flours, with your fingertips to form a bread crumb like texture.

Add water in parts and begin to knead. The amount of water needed will depend on the quality and texture of flour.

Knead the dough until it is firm and tight. Allow to rest

STUFFING

Cook koya on a non-stick pan at low heat add all ingredients and cook till all items mix well on gentle heat allow to cool

Make small balls add stuffing use desired moulds to make gujjia shapes deep fry and soak in saffron sugar syrup.