gFor Holi, chef Sanjeev Kapoor returns to the comforts of home in Mumbai, where the table is laid with festive classics like gujiya and thandai. It’s a ritual that echoes the flavours and warmth of his childhood spent at his grandparents’ home in Meerut, in western Uttar Pradesh. Here, he revisits that nostalgia with his recipe for Thandai Gujiya, a festive treat that brings together tradition and reinvention in every bite.
THANDAI GUJIYA
Ingredients
¼ cup desiccated coconut
2 tbsp charoli
2 tsp poppy seeds
2 tbsp chopped cashew nuts
2 tbsp chopped almonds
1 tbsp chopped pistachios
1 cup grated mawa/khoya
1 tsp crushed fennel seeds
A pinch of crushed black peppercorns
2 tbsp raisins, chopped
Dough
2 cups refined flour (maida)
¼ cup semolina (rawa)
A pinch of salt
2 tbsp hot ghee + to grease
Oil for deep frying
Method
Dry roast coconut in a non-stick pan till lightly golden. Add charoli, poppy seeds and nuts; roast for 30 seconds more. Cool completely.
Take the prepared mixture into a large bowl and mix in khoya, fennel seeds, crushed black peppercorns and raisins.
To make the dough, combine flour, semolina and salt. Make a well in the centre, pour in the hot ghee and mix well. Add water gradually and knead into a stiff dough. Cover with a damp muslin cloth and rest for 10-15 minutes.
To make the gujiya, divide the dough into small balls and slightly flatten them. Grease the worktop with a little ghee and roll each ball into a small disc. Place a spoonful of filling on one half of the disc, moisten edges with water, fold into a semi-circle and seal. Pinch the edges to make a design.
Deep fry a few gujiyas at a time on medium heat until golden brown and crisp. Drain on absorbent paper and cool to room temperature before serving.
