Holi the festival of colour is nearby and everyone is busy doing preparation for the Celebration. As we all know that in this festival the sweet dish Gujiya is prepared in everybody’s house. But, not all know the recipe of how to make the mouth-watering Gujiyas. So, Below is the detail process
Ingredients:
Flour (maida)
Semolina (sooji)
Clarified butter ( ghee)
cup water
thickened milk (mawa)
Sugar
almond
raisins(Kismish)
coconut (shreded)
Clarified butter (ghee) for frying
How to make it:
1. In a bowl, add the flour, salt and ghee and rub with your palm and fingers such that the dough appears like bread crumbs. Add jut enough water to make a pliable yet FIRM dough. Divide the dough and shape into small balls. Keep aside covered for half an hour.
2. Meanwhile, heat a pan, add 1/2 tbsps ghee, add the grated coconut and roast over medium flame for a few minutes, approx 5 mts till it turns golden brown. Remove and keep aside. If using fresh coconut, roast the coconut till there is no moisture. Ensure that its well roasted, it takes a longer time to roast than dry coconut.
3. In the same pan, add a tbsp ghee, add the nuts and roast till golden. Remove and cool. Once cool, make a coarse powder and set aside.
4. In the same pan, drizzle 1/2 tbsp of ghee and add the khoya/mawa and roast for 5-6 mts. Remove, keep aside to cool.
5. Powder the sugar and mix with the roasted dry coconut, ground nuts and mawa. Add the cardamom powder and mix well. Set aside the prepared filling.
6. Now, roll each ball with the rolling pin into a thin puri of approx 31//2" to 4" in diameter.
7. Spread a tablespoon of the filling on one-half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped gujiya. Press the ends firmly so that the filling doesn't come out during the deep frying process and use a fork to seal the edges. Alternately you can twist the edges around the gujiya.
8. Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Slowly drop 3-4 gujiyas into the oil and deep fry them on medium flame till golden brown. Turn them carefully to cook the other side as well. Drain the gujiya with a slotted ladle and remove to a plate.
9. Cool and store in air tight containers. Gujiya remains fresh for at least a week and can be stored up 2-3 weeks.
Also Read:
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