Fusion festive recipes

• 250 grams maida (all-purpose flour)
• 60 grams ghee (melted)
• Pinch of salt
• ½–¾ cup water or vegetable purée (as needed for kneading, depending on colour)
• 30 grams spinach purée for green dough
• 30 grams beetroot purée for pink dough
• Pinch of turmeric mixed with 1 tablespoon milk for yellow dough
• 30 grams carrot purée for orange dough
• 200 grams khoya (mawa)
• ¾ cup powdered sugar
• 2–3 tablespoons chopped dry fruits
• 1 tablespoon raisins
• ½ teaspoon cardamom powder
• 2 tablespoons desiccated coconut (optional)

Method of Preparation

• Boil spinach briefly, cool completely, squeeze out excess water, and blend with a few drops of oil to make a smooth purée. Similarly, boil beetroot and carrot until soft, cool completely, and blend each separately with a few drops of oil into smooth purées. Mix turmeric with milk to prepare the yellow colour.
• In a large bowl, combine maida and salt. Add melted ghee and rub it into the flour until the mixture becomes crumbly and holds shape when pressed.
• Divide the mixture into 3–4 equal portions. Add the prepared natural colour ingredients to each portion separately and knead into a firm dough, adding very little water only if required. Cover with a damp cloth and rest for 20–30 minutes.
• For the filling, lightly roast khoya on low heat for 3–4 minutes until aromatic. Cool completely. Add powdered sugar, chopped dry fruits, raisins, cardamom powder, and coconut if using. Mix well.
• Roll each coloured dough into thin small discs. For a rainbow effect, stack 2–3 coloured sheets, roll gently, and cut into circles.
• Place 1 tablespoon filling in the centre of each disc. Apply water along the edges and fold into a half-moon shape. Seal edges firmly using fingers or a fork.
• Heat oil or ghee on medium-low flame and fry the gujiyas slowly until crisp and golden. Remove and drain on absorbent paper. Cool completely before storing.