Happy Holi, Andy!
This one's for my sweetie!
This coming Sunday combines two special feast days into one 24-hour period. It is the Christian Easter, and the Hindu Phagwah, as well. This Hindu festival celebrates the triumph of good over evil. The story tells that a despotic ruler, King Hiranya Kasipu became so arrogant that he wanted everyone to worship him as God. His son Prince Prahalad, refused to do so and was ordered to be burnt alive. The Prince was miraculously saved and his triumph is celebrated each year in the festival. Phagwah, or Holi, is also the welcoming of spring, and a most joyful festival that celebrates romance and courtship.
In Guyana and parts of the Caribbean where Phagwah is celebrated, sweetmeats such as gujia, poularie, gulgulla, and sugarcake,will be shared to mark the occasion, and the holi, or powder, hidden in pockets and little bottles, will be brought out. The holi is usually baby powder that has been dyed every color of the rainbow, to represent love, peace, and goodwill to all.
Karna Singh, with the Rakjumari Cultural Center in Queens explains the use of the powder and the special day this way, "... a time when people try to heal any difference or disagreement or conflict that existed from the past. And the fun about it is that the way you do it is not by even discussing the problem, but just marching straight up to your, maybe, brother who you quarreled with or mother who you were angry with and take that colored powder and spray them or rub it onto them and hug them and kiss them.” If you have someone you want to wish a happy Holi to, visit this site to send them an e-card. If you have a yen for some gujia, roll up your sleeves, and take this recipe into your kitchen. If you have trouble finding khoya, here's an alternative. Heat two cups of ricotta cheese for about 10 minute in a 5L Teflon sauce pan Add 30 ml butter to it and 750 ml of carnation dry milk powder. Keep on stirring constantly, about 7 minutes on medium heat.
This coming Sunday combines two special feast days into one 24-hour period. It is the Christian Easter, and the Hindu Phagwah, as well. This Hindu festival celebrates the triumph of good over evil. The story tells that a despotic ruler, King Hiranya Kasipu became so arrogant that he wanted everyone to worship him as God. His son Prince Prahalad, refused to do so and was ordered to be burnt alive. The Prince was miraculously saved and his triumph is celebrated each year in the festival. Phagwah, or Holi, is also the welcoming of spring, and a most joyful festival that celebrates romance and courtship.
In Guyana and parts of the Caribbean where Phagwah is celebrated, sweetmeats such as gujia, poularie, gulgulla, and sugarcake,will be shared to mark the occasion, and the holi, or powder, hidden in pockets and little bottles, will be brought out. The holi is usually baby powder that has been dyed every color of the rainbow, to represent love, peace, and goodwill to all.
Karna Singh, with the Rakjumari Cultural Center in Queens explains the use of the powder and the special day this way, "... a time when people try to heal any difference or disagreement or conflict that existed from the past. And the fun about it is that the way you do it is not by even discussing the problem, but just marching straight up to your, maybe, brother who you quarreled with or mother who you were angry with and take that colored powder and spray them or rub it onto them and hug them and kiss them.” If you have someone you want to wish a happy Holi to, visit this site to send them an e-card. If you have a yen for some gujia, roll up your sleeves, and take this recipe into your kitchen. If you have trouble finding khoya, here's an alternative. Heat two cups of ricotta cheese for about 10 minute in a 5L Teflon sauce pan Add 30 ml butter to it and 750 ml of carnation dry milk powder. Keep on stirring constantly, about 7 minutes on medium heat.
GUJIA
Ingredients :
500 gms flour
1kg khoya
3 tbsps raisins
200 gms almonds, slivered
6 tbsps cooking oil
200 ml water.
500 gms sugar.
Method
Mix six tablespoons of oil with flour. Using fingers, mix well so that the mixture becomes crumbly Add some water and knead lightly. Keep adding water as required and kneading, until you have a soft dough. Set aside and cover with a damp cloth.
Put the khoya in a deep-frying pan and fry to a light brown colour. Add the sugar to the khoya and mix well. Add almonds and raisins. Fry for a few minutes and remove from the heat. Let it cool.
Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards and being careful not to let filling leak out.
Deep fry these gujjias, a few at a time, till they are a deep golden brown. Lift them out with a slotted spoon, draining the oil completely. Let them drain further on spread out paper. Enjoy!
Ingredients :
500 gms flour
1kg khoya
3 tbsps raisins
200 gms almonds, slivered
6 tbsps cooking oil
200 ml water.
500 gms sugar.
Method
Mix six tablespoons of oil with flour. Using fingers, mix well so that the mixture becomes crumbly Add some water and knead lightly. Keep adding water as required and kneading, until you have a soft dough. Set aside and cover with a damp cloth.
Put the khoya in a deep-frying pan and fry to a light brown colour. Add the sugar to the khoya and mix well. Add almonds and raisins. Fry for a few minutes and remove from the heat. Let it cool.
Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards and being careful not to let filling leak out.
Deep fry these gujjias, a few at a time, till they are a deep golden brown. Lift them out with a slotted spoon, draining the oil completely. Let them drain further on spread out paper. Enjoy!
1 Comments:
;-)
I remember this from when I was a wee-laddie. It was always a fun time. And just as in Easter, it was a national holiday in Guyana. In India, it's apparently quite a big celebration.
Now if only I can find some Indian candy ...
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