BHANG GUJIYA

15 minutes

By Sunil Malhotra

Ingredients

2 cups all-purpose flour

4 tbsp ghee or clarified butter

1/2 cup milk

1/4 tsp salt

1 cup khoya or mawa (dried milk solids)

1/2 cup powdered sugar

1/4 cup chopped mixed dry fruits (almonds, cashews, raisins, etc.)

1 tbsp bhang (cannabis leaves and flowers paste)

Oil or ghee for deep frying

Powdered sugar for dusting

Method

In a large mixing bowl, combine the all-purpose flour, ghee, and salt Mix well and knead into a stiff dough using milk Cover it with a damp cloth and keep it aside for 30 minutes

In a separate mixing bowl, crumble the khoya and add powdered sugar, chopped dry fruits, and bhang paste Mix well to form a thick and smooth mixture

Divide the dough into small equal sized balls. Roll each ball into a small circle, about 3-4 inches in diameter.

Spoon a tablespoon of the khoya filling onto one half of the circle, leaving a little space around the edges. Fold the other half of the circle over the filling to form a half-moon shape Press the edges together to seal it tightly

Heat oil or ghee in a deep pan or kadhai over medium heat. Once the oil is hot, gently slide in the gujiyas and fry until they turn golden brown on both sides.

Remove the gujiyas from the oil using a slotted spoon and place them on a paper towel to remove excess oil. Once they have cooled down to room temperature, dust them with powdered sugar

Serve the bhang gujiya as a sweet treat during the festive occasion of Holi

Note: Bhang is a controlled substance and should only be consumed by adults in small quantities Also, it is important to ensure that

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By Aditi Malhotra Stock Images