Refined flour - 1 cup (125 grams)
Ghee – 2 tbsp (30 grams)
Milk – ½ cup
For stuffing
Milk powder – ½ cup (60 grams)
Powdered Sugar – ½ cup (80 grams)
Dry coconut – ½ cup (25 grams) (grated)
Raisins – 1 tbsp
Chironji – 1 tbsp
Cardamom – 4
Ghee – 2 tbsp (30 grams)
Milk – ½ cup
For stuffing
Milk powder – ½ cup (60 grams)
Powdered Sugar – ½ cup (80 grams)
Dry coconut – ½ cup (25 grams) (grated)
Raisins – 1 tbsp
Chironji – 1 tbsp
Cardamom – 4
1)Take refined flour in any vessel and mix ghee to it. Now add lukewarm milk in small portions and knead stiff dough, same required for making pooris. Cover and keep aside the pooris for 20 minutes to set. Meanwhile prepare stuffing for the gujiya.
2)Cut the cashews in small chunks and powder the cardamoms.
3)Heat 2 tbsp ghee in a wok and add milk to it. Now mix milk powder in small parts and keep stirring constantly till it gets smooth and thick in consistency. There should not be any formation of lumps in the mixture. When the mixture appears same like mawa, then turn off the flame and transfer it to another bowl so that it cools down quickly.
4)When the mixture cools down, add chopped cashews, chironji, cardamom powder, raisins, coconut and powdered sugar to it. Mix everything really well. Stuffing for gujiya is now ready.
5)Knead the dough again and make small lumps from it. Take one lump at a time and roll into flat oval shape. Cover the dough balls to prevent from drying. Lift one dough ball at a time and roll out into 3 to 3.5 inch diameter round. Lift the rolled poori and place it over the mold. Top it up with 1 to 2 tsp stuffing and apply some water on the edges. Close the mold and remove the extra dough on the edges. Open the mold and place the prepared gujiya over a plate.
Likewise fill the rest of the gujiyas as well (place the stuffed gujiyas on a plate or over the cloth and keep them covered so that they don’t dry up).
6)Fry the gujiyas:
Heat some ghee in a wok. When the ghee is medium hot, place 4 to 5 or as many gujiyas as possible in the wok and fry them on low-medium flame until they get golden brown from both sides. P7)iping hot milk powder gujiya is ready, serve it steaming hot and serve. Let the rest gujiyas cool down and then store them in any container and relish eating for up to 10 to 12 days.
Suggestions:
NOTE Roll out the gujiyas evenly for making the gujiyas. Be little careful while stuffing the gujiyas, they should not splatter. Don’t over stuff the gujiyas and stick the edges really well.
In case any gujiyas splatter or breaks then keep it separately and fry it in the ends after frying all the gujiyas.
If any gujiya splatter in ghee then the stuffing will mix in the ghee and it will get difficult to fry the rest of the gujiyas. You’ll have to turn off the flame and will need to sieve the whole ghee again.
2)Cut the cashews in small chunks and powder the cardamoms.
3)Heat 2 tbsp ghee in a wok and add milk to it. Now mix milk powder in small parts and keep stirring constantly till it gets smooth and thick in consistency. There should not be any formation of lumps in the mixture. When the mixture appears same like mawa, then turn off the flame and transfer it to another bowl so that it cools down quickly.
4)When the mixture cools down, add chopped cashews, chironji, cardamom powder, raisins, coconut and powdered sugar to it. Mix everything really well. Stuffing for gujiya is now ready.
5)Knead the dough again and make small lumps from it. Take one lump at a time and roll into flat oval shape. Cover the dough balls to prevent from drying. Lift one dough ball at a time and roll out into 3 to 3.5 inch diameter round. Lift the rolled poori and place it over the mold. Top it up with 1 to 2 tsp stuffing and apply some water on the edges. Close the mold and remove the extra dough on the edges. Open the mold and place the prepared gujiya over a plate.
Likewise fill the rest of the gujiyas as well (place the stuffed gujiyas on a plate or over the cloth and keep them covered so that they don’t dry up).
6)Fry the gujiyas:
Heat some ghee in a wok. When the ghee is medium hot, place 4 to 5 or as many gujiyas as possible in the wok and fry them on low-medium flame until they get golden brown from both sides. P7)iping hot milk powder gujiya is ready, serve it steaming hot and serve. Let the rest gujiyas cool down and then store them in any container and relish eating for up to 10 to 12 days.
Suggestions:
NOTE Roll out the gujiyas evenly for making the gujiyas. Be little careful while stuffing the gujiyas, they should not splatter. Don’t over stuff the gujiyas and stick the edges really well.
In case any gujiyas splatter or breaks then keep it separately and fry it in the ends after frying all the gujiyas.
If any gujiya splatter in ghee then the stuffing will mix in the ghee and it will get difficult to fry the rest of the gujiyas. You’ll have to turn off the flame and will need to sieve the whole ghee again.
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