Thursday, March 8, 2012

Happy Holi 【洒红节甜点 -- 甜角】Karanji/Gujiya


今年的三月八日是印度的Holi,也叫洒红节,这一天,人们用不同的颜色粉,直接或者加水喷洒或者涂抹认识或不认识的人。这个节日特别能够体现印度人轻松,欢乐的精神。

家里的妇女也会在这一天准备好吃的茶点让玩得累了的家人孩子填饱肚子,然后继续欢乐。这个甜角就是其中一个Holi要准备的传统点心。

维基百科抄来有关Holi的来源:

胡里节,也叫洒红节,是印度人和印度教徒的重要节日,也是印度傳統新年(新印度曆新年於春分日)。在印度尼泊尔苏里南圭亚那特立尼达英国毛里求斯斐济等地都是重要节日。

傳說從前有一個暴君不允許人民信奉大神毗濕奴。他的兒子卻堅持敬奉大神。暴君便指使自己的妹妹、女妖霍利卡在一個月圓之夜燒死王子。翌日清晨,當國中的百姓帶著盛水的器具趕去救人時,卻發現王子安然無恙,而霍利卡已化作灰燼。這是大神毗濕奴保佑的結果,人們便將7種顏色的水潑向王子以示慶祝。

捉弄人和盡情歡樂是灑紅節的精神所在,通常較低種姓的人將粉和顏料灑向高種姓的人,暫時忘記階級的差異。灑紅節的第二天,人們便用水和各種顏料互相潑撒、塗抹。夜晚,人們把用草和紙紮的霍利卡像拋入火堆中燒燬。印度人在灑紅節期間還要喝一種乳白色飲料,據說可保來年平安健康。在尼泊爾,慶典的開始是豎竹竿儀式。節日為期一周,人們互相拋灑紅粉,投擲水球。第八天時,人們將竹竿燒掉,節日結束。在節日期間,大家互相投擲彩色粉末和有顏色的水,以示慶祝春天的到來。

It is Holi in India  today, as I am not in India to celebrate the colorful festival, I decided to make the snack well loved and eaten during this colorful day.... Gujiya...

材料:

面皮:
2
杯中筋面粉
1
杯减去 3 大勺水
4 tbsp 酥油 Ghee

馅料:
1
Ricotta Cheese (或印度店买的干奶酪 Khoya 200-300克)
3
大勺 烤杏仁 (切碎)
3
大勺 烤熟去皮花生 (切碎)
3
大勺 椰丝 shredded Coconut
2
大勺 烤熟 芝麻
3
大勺 葡萄干 (切碎)
5-6
大勺 红糖/白糖
1/2
小勺豆蔻籽粉 Cardamom Powder

其他:
足够的油炸甜角用

Ingredients:

For Wrapper:
2 cups of all purpose flour
1 cup minus 3 tbsp water
4 tbsp Ghee

For filling:
1 box of Ricotta Cheese (or Khoya/mawa 200-300 gm)
3 tbsp roasted almonds (chopped)
3 tbsp roasted peanuts (chopped)
3 tbsp shredded Coconut
2 tbsp roasted sesame
3 tbsp raisin (chopped)
5-6 tbsp  brown/white sugar
1/2 tsp Cardamom Powder

Others:
Oil for frying


1. 首先把面粉,水和酥油合成一个比较硬的面团,放一边饧面10分钟备用。

2. 把豆蔻籽磨成粉,其他干果类切碎备用。

3. 在一口锅里,把Ricotta Cheese倒入,中火煸炒至半固体状(颜色变浅褐色),这个过程大约45分钟至一个小时。如果用的是干奶酪就省略炒干的程序。

4. 把切碎的干果和红糖拌入,冷却备用。

1. Knead together flour, water and ghee into a firm dough, and let it sit for 20 minutes.

2. If using cardamom seeds, grind it into powder using a coffee grinder, chop all dried fruits.

3. Pour the Ricotta cheese into a cooking pan, at medium heat, keep stirring and cooking the cheese until it turn slightly brownish and pink. It takes about 45 minutes to 1 hour time to reach this color and consistency. 

4. Blend in the chopped dried fruits, cardamom powder and sugar.

P/s: If Khoya/Mawa is being used, this process of drying cheese could be omitted, just directly heat up grated khoya/Mawa and mix in chopped dried fruits.


This is how you wrap Gujiya :


5. 做好的甜角入油锅炸至金黄色,就好了。

5. Deep fry at medium heat until golden in color. 

再来一杯热腾腾的香料茶。。。很好吃喔!
Serve with hot masala chai... and good treat right after a colorful play!



中文版,For Chinese,Click --》印度甜角

4 comments:

  1. For awhile I thought they are curry puffs. Very new recipe to me..looks so aunthentic..delicious! ;)

    Btw, Happy Holi :)

    ReplyDelete
  2. hi.. yeah.. its the same shape and preparation, the only difference is the filling!! interesting coincidence right?

    ReplyDelete
  3. They look lovely, exactly the type I would like to try:)

    Life and travelling
    Cooking

    ReplyDelete