High-quality Gujiya with premium ingredients and made in Desi Ghee.
This is low chashni and low sugar version, filled with the goodness of really high-quality dry fruits, mawa, and other exotic ingredients.
Also available Kesar Gujiya – 500 gms Packs
Mid February ~ time of the year when my Dadi would always start preparations for the upcoming Phalgun (spring) season.
The severe cold weather gives way for the much pleasant ‘Sisira-Ruthu’. Much of this season falls in the ‘Phalguna’ month according to the traditional Indian lunar calendar. Sun transits from Aquarius to Pisces during this month, this happens in the February-March months of the English calendar. Apart from the pleasant and enjoyable weather Phalguna month also brings along a fleet of celebrations season.
The entire of Phalgun from start date until Holi is celebrated as ‘Hori Rasiya’ for all Krishna Bhakts, so in our household the Holi would actually start with the beginning of Phalgun season. The hustle bustle of the kichen would commence preparing delicacies for the festival, Gujiyas, Chidwa, methi ke gulgule, kanji vada, all these yummy treats would begin surfacing as a part of the meals.
Amongst all, Gujiyas were everyone’s favourite…the sheer half-moon form sets it apart from the league of unimaginatively shaped sweets. The almond-pistachio garnish on the golden brown crust invites you to waste no further time. You first dig your teeth into the very mildly sweet, sugar coated maida crust and the pieces of pistachios and almonds crumble into your mouth. As you go on, you are greeted by a very unique filling, a mixture of mawa, dry coconut, cardamoms, charoli (chironji), and almond shreds. And in no time, it just melts in your mouth. Pure bliss!
The appreciation (read eating) of a gujiya is a series of delights – each more gratifying than the previous
At my place, after so many years I am still fascinated to the same degree by the unrivaled gujiya. And it is remarkable that in the entire lot of scores of gujiya – each handmade – there is no variation in shape, size, colour, texture or taste.
Several regional cuisines in India feature dishes similar to gujiya, but with different fillings.
Gujias are prepared in Uttar Pradesh, Rajasthan, Gujrat and Bihar regions of India, and in Nepal, Bangladesh, during Holi and Diwali festivities. They are called Purukiya in Bihar. It is also called Ghughra (Gujarati) in Gujrat, Karanji (Marathi) in Maharastra, Somas (Tamil) in Tamil Nadu, Garijali (Telugu) in Telangana and, Kajjikaya (Telugu/Kannada) in Andhra Pradesh and Karnataka.
Whatever name you call it, these sweet treats are all fried sweet dumplings made of flour and stuffed with dry fruits or moist coconut delicacies.
Maida, Desi Ghee, Khoya/Mava, Grated Dry Coconut, Chironji, Almonds, Pistachios, Cashews, Saffon, Rock Sugar, Cardamom.
24 to 26 Pieces, 850 gms approx.
Energy: 135 cal
Protein: 4.3 g
Carbohydrate: 14 g
Fiber: 0.1 g
Fat: 6.8 g
Cholesterol: 0 mg
Best before 2 months from the manufacturing date. Store in a cool dry place in food container.