With Diwali just around the corner, requests from Hubby Dear and Little Dude have started pouring in! Diwali season is the ONE time in the year where I happily fill my trusty cast-iron kadhai or wok with oil and deep fry to my heart’s content. Amongst our regular annual treats like Namakpare, Shakkarpare, Mathris, and Samosas, this Gujiya recipe is one I’m usually most excited for! This is the ONE thing that the whole family – even my parents and siblings, request me to make year in and year out. I have to be honest, when I first thought of making a batch of Gujiyas a few years ago, I was scared and had absolutely no idea what I was getting myself into. I had this vision of me spending the entire day over the stove frying a small batch barely enough to feed the three of us. Little did I know, that once I got started, it would soon become a tradition I would look forward to every festive season. To make it easier on myself, I usually break up the process into two days. I make the filling a day earlier and store it in the fridge. The dough gets done in my stand mixer and allowed to rest for 30 minutes. Then I set aside a couple of hours to form the pastries and fry them as I go along. If you so wish, you can freeze the filled pastries before deep-frying and store them for when you’re ready. Here’s wishing you all a Very Happy and Prosperous Diwali! For more special Diwali recipes, please click here. What are some of your annual festive food traditions? I’d love to hear all about it! If you enjoyed this recipe, then you will surely love my, Shakkarpare, Sooji Halwa and Dairy-free Gajar Halwa recipe as well. Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
