The festival of colours is just a few days away and people across the country are immersed in the preparations of the vibrant festival. Holi is touted as one of the most significant and celebrated festivals in the country. It is annually celebrated on the full moon day of the Falgun month in the Hindu calendar and this year will be celebrated on March 25 (Monday). During Holi, every street gets coloured in different hues and happiness of togetherness. Playing colours, dancing to drum beats and enigmatic music and relishing gujiyas are some common attractions of Holi festivals.
Are you someone who thinks a hundred times before eating gujiyas? Some people, especially diabetics hesitate before eating sugar-filled gujiyas as they may affect their sugar levels. But you need not worry anymore, as we have brought you a diabetes-friendly gujiya recipe that you can try at home and eat without any hesitation. Check the recipe below by Chef Gautam Mehrishi, Corporate Executive Chef, Club Mahindra:
Ingredients:
For the filling
- 200 grams Khoya/mawa (unsweetened)
- 50 grams Jaggery (powdered or grated)
- 25 grams Desiccated coconut (unsweetened)
- 25 grams Cashew nuts blanched and chopped.
- A handful of almonds blanched and chopped.
- 25 grams Raisins
- 1/2 teaspoon green cardamom powder or nutmeg powder
For the outer covering
- 250 grams ragi flour
- 100 gms sorghum flour
- 50 gms roasted chana powder for binding
- A pinch of Himalayan Salt
- 50 ml EVOO
- Warm water
Diabetes-Friendly Gujiya Recipe (Image Credits: Canva)
- In a pan, roast the mashed khoya on medium heat until it turns slightly golden brown. Remove from heat and let it cool.
- Once cooled, add the powdered or grated jaggery to the roasted khoya and mix well.
- Add the desiccated coconut, chopped cashew nuts, almonds, raisins, and green cardamom powder or nutmeg powder to the khoya mixture. Mix all the ingredients well and set aside.
- To prepare the outer covering, sieve all flour and add a pinch of salt to it. Addof EVOO and mix well.
- Gradually add warm water to the flour mixture and knead it into a firm dough. Cover the dough with a moist cloth and let it rest for 10-15 minutes.
- After resting, divide the dough into small balls and roll each ball into a small round shape, like mini puris.
- Place a puri on a greased Gujiya mould and fill a tablespoon of the sugar-free filling mixture on one side.
- Moisten the edges of the puri with water and fold one side of the mould over the other to seal the Gujiya. Press the edges firmly to ensure they are sealed properly.
- Repeat the process with the remaining dough and filling to make all the Gujiyas.
- In a preheated oven at 160 degrees Celsius, bake the gujiyas for 8 minutes, turn them around and bake for 7 minutes. Give a final bake at 180 degrees Celsius for 2 minutes. Rest, cool and serve.