Sharp and sweet with a dash of pungency, the packed gujiyas are simply melt-in-the-mouth and an immediate hit with everyone.

DAHI GUJIA

Components

2 cups split skinless black gram, soaked for 4 hours and drained
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
Salt, to taste
15-20 cashew nuts, sliced
2 tablespoons raisins
4-5 black peppercorns, coarsely crushed
Oil for deep frying
6 cups yogurt
Black salt to taste
1 teaspoon roasted cumin powder
1 teaspoon red chilli powder
2 tablespoons chopped fresh coriander leaves + for garnsih
1 inch ginger, cut into thin strips
Date and tamarind chutney for sprinkling
Green chutney for drizzling
Masala dal for garnish
Fresh pomegranate pearls for garnish
Nylon sev for garnish

Technique

1. Grind the drenched split skinless black gram with 1/2 cup water till a thick and fine paste is formed. Transfer it into a bowl. The batter needs to be thick, not runny. Include cumin seeds, fennel seeds and salt and blend well with your hand for 1-2 minutes.
2. To make the stuffing, mix cashew nuts with raisins and crushed black peppercorns in a little bowl.
3. Heat sufficient oil in a kadai.
4. Use some oil in the centre of a rectangular plastic sheet, add a little ladleful of the batter over it, dip your fingers in some water and spread out the batter into a circle of 2 1/2 inch size. Place 1 teaspoon of the stuffing in the center.
5. Hold 2 corners of the plastic sheet and bring towards the other two corners to join them to make a crescent shape. Gently slide the gujiya into hot oil. Make more gujias likewise.
6. Deep-fry the gujias till golden brown on both sides. Drain and soak in sufficient warm water for 10-15 minutes.
7. Strain the yogurt through a muslin fabric into a large bowl. Include salt, and black salt and mix well.
8. Gently squeeze the gujias and transfer into the yogurt.
9. Sprinkle roasted cumin powder, red chilli powder, coriander leaves, and ginger strips. Cool for 3-4 hours.
10. Serve topped with date and tamarind chutney, green chutney, and garnished with masala dal, pomegranate pearls, nylon sev, and coriander leaves.

Chef's Pointer: I have seen my mother use milk poly-bags instead of plastic sheets. The density of these bags is perfect for this purpose. Nevertheless, cut open the bag and wash prior to use.

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