Tag: Diabetic-friendly

The Modern Gujiya: Dry Fruits and Khoya Pastry

The flaky pastry crumbles under the pressure of the knife and when you bite into it, it's an explosion of textures and flavours! : The modern gujiya
The flaky pastry crumbles under the pressure of the knife and when you bite into it, it’s an explosion of textures and flavours!: The modern gujiya

Holi does call for delicacies and desserts! Given my penchant for no-sugar added cooking and doing something out of the box, I gave the traditional gujiya a twist! Gujiyas are nothing but sweet dumplings made of maida and filled with a delightful khoya and dry fruits mixture that are popularly made in Uttar Pradesh, Rajasthan and Madhya Pradesh during the festive season. Sadly, they are deep-fried in ghee and dipped in a sugary syrup! Not something I would cook in my kitchen and yet one has to keep up with tradition! I trapped my dry fruits mix in phyllo pastry and baked it! The sweetness came from the dry fruits and the crispy crackle of the pastry, just added to the delight!


Multi-Grain Seeded Crackers

Multigrain multi-seeded gluten-free crackers
Multi-grain multi-seeded gluten-free crackers

Crackers are fairly simple to make and it’s rather surprising that I don’t make them as often as I should. On our trips to Europe we often stock up on these knäckebröd and bring enough home to last a few months. It’s when they run out that the quest for ready-made Indian varieties start and sadly I haven’t come across a single good gluten-free sugar-free variant as yet.

The wonderful thing about these crackers is that you can flavour it as you choose. Even the basic recipe is delicious, but when your kitchen is a store house of flavours from across the world, why would you let your imagination dry up? What I also enjoy about making these crackers is that its relatively stress free. Most Indian women are used to kneading dough, you just do it instinctively, yes I had to remind myself to measure the quantity of water I used when I developed this recipe. And the crackers get done in a flat 45 minutes, you need no yeast, no waiting for the dough to rise, no getting the temperature right..nothing. It’s as simple as knead, roll, cut and bake. And the end product is only 20 minutes away.


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