Tuesday, 26 March 2013

Holi Special - Gujiya


For the crust
1. 2 cups all purpose flour (maida)
2. 1/4 cup pure ghee

For the filing
1. 1 cup khoya (mawa)
2. 1/4 cup semolina (sooji)
3. 5 tbsp pure ghee
4. 1/2 tsp cardamom powder
5. 1/2 cup coconut powder
6. 1/2 cup powdered sugar
7. Sliced almonds
8. Raisins

For the sugar syrup
Equal proportions of water and sugar

Oil (for deep frying)


For the crust
1. Mix all purpose flour and ghee. Knead a not so soft, no so hard dough using water. Keep it aside

For the filing
1.Heat ghee in a heavy bottom vessel. Add the sooji and khoya. Bhuno it on low heat until it leaves the sides of the pan.
2. Add cardamom powder, coconut powder,almonds and raisins. Switch off the flame.
3. Cool the mixture. Once the mixture is cooled,add the powdered sugar and mix properly.

For the sugar syrup
1. Add the water and sugar in a pan and cook it until it is of 1 string consistency.

Making the Gujiyas
1. Roll out a small circle from the dough.
2. Put a small tsp of the prepared filing. 
3. Fold the circle in such a way that it forms a semi-circle. Seal the edges
4. Heat oil in a deep vessel.
5. Lower the gujiyas into the oil and fry on low heat until they are golden.
6. Take out the gujiyas and dip them in the sugar syrup for 20-30 secs. Garnish with chopped nuts and serve.


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