Skip to main content

Gujiya




Ingredients
Dough 
All purpose flour - 2 cups
Semolina - 1 tbsp
Oil/ Ghee - 2 tbsp
Water - as needed

Filling
Semolina - 1.5 cups
Khoya - 3/4 cups
Golden raisin - 1/3 cup
Chironji or Charoli - 1/4 cup
Sugar - 1 cup
Fresh or desiccated coconut - 1/4 cup
Cashews - broken pieces, 1/3 cup
Ghee - enough to roast the nuts and semolina

Vegetable oil - for frying

Method

  1. Prepare dough by mixing all the ingredients under dough. Add water as needed. The dough should not be too soft. It should be more towards the stiff side.Once the dough is made, cover with moist clean kitchen towel.
Prepare filling
  •  Low fat version
    1.  first dry roast semolina and when its releases aroma, add in chopped nuts and raisins and fry till they roasted. 
    2. Next add khoya and mix thoroughly to get uniform mixture. Add sugar when the mixture is slightly warm. 
    3. In the end add powdered green cardamom for fragrance 
  • Fat version: fry the above mixture in ghee. It gives rich flavor but I don't find it that significantly different than low fat version
Assembling Gujiya
  1. Pinch small dough balls and roll each ball into a circle and place the circle on the gujiya mold.
  2. Scoop 1-2 tbsp of mixture and place it on one side of the circle. Make sure edges are clean. Wet the edges with all purpose-water solution. Press the two ends together and keep aside.
  3. Repeat the steps till you have rolled out all the dough balls into gujiya.
  4. Keep gujiays covered with moist kitchen towel all the time.
  5. Heat oil and once the oil is hot, fry gujiya at low to medium heat till the gujiyas are golden colored. It may take 8-12 minutes to fry.
  6. Serve warm !!!
  7. Rest you can store in an air-tight container. 
Labels:

Comments

Post a Comment

Popular posts from this blog

Rice Kheer in Rice Cooker

Till now, I have been using rice cooker for just cooking rice. Recently I learnt that one cook toor daal (lentil soup), daal makhani and rice kheer. Since, dessert is my weakness, I thought I should start with rice kheer. Ingredients Rice - 1/2 cup Whole milk - 1.5 cups + more Raisins - 1/4 cup Sugar - 1/2 cup Cardamom powder - 1/4 tsp Ghee (clarified butter oil) - 1/2 tsp Method Rinse rice with water. Drain excess water and put rice in the slow cooker.  Pour all the milk and turn on the rice cooker and cover the lid.  It is important to stir kheer from to time to time. Add sugar. You may need to add more milk as the milk concentrates before the rice is cooked.  Once the rice cooked in milk turn off the switch. Heat ghee in a laddle. When hot add the raisins and cook on low heat till raising loook golden and pour the mixture in the kheer. Sprinkle the cardamom powder and serve cold or warm
2 comments
Read more

Homemade Diwali Diyas From Dough

HA P PY DI W AL I ! !! ! This year for Diwali I made diyas [Diwali lights] at home!! They came out pretty nice ! I prepared it very simple but you can get creative by painting, glue small mirrors , beads and other stuff. Here is how I prepared: Ingredients: Whole wheat flour Water-just enough to prepare the dough Food color - yellow [optional] Method: Pre-heat oven at 200 degree Fahrenheit. Line the baking tray/dish with un-greased foil Combine flour, water and color in a bowl to prepare little stiff dough Pinch out small balls from the dough and shape it into diyas Bake it in the oven for 20 minutes [during the process I gradually increased the baking temperature to 300] Cool diyas at room temperature The diyas should feel little hard, if not just leave it in the sun Roll out some cotton wool to make wick, add some oil and light your Diya !!! Tips: While preparing the dough you can add some fresh petals to add beautiful pattern During baking, one of my...
18 comments
Read more

Low Fat Baked Methi Muthia [Fenugreek Crackers] and Award Time

This is one healthy snack with goodness of fenugreek, olive oil and is baked !! This snack is ideal for someone like me who loves to much all day long:)) This is a guilt free snack which you can munch anywhere ! Ingredients: Whole flour - 5 tbsp ** Besan [gram flour] - 5 tbsp ** Kasoori Methi [Fenugreek Leaves] - 2 tbsp Cumin seeds - 1tsp Turmeric - 1/4 tsp Red chillie powder - 1/4 tsp Hing[Asfotedia] - pinch Salt to taste Olive oil - 2 tbsp Water to knead Method: Sieve all the powder ingredients including spices Now add cumin seeds, fenugreek leaves and olive oil and mix well with hands [ I have used MDH brand fenugreek leaves as I ran out of the fresh ones! Fresh leaves give better flavor and aroma ] Make a semi-soft dough using minimum water and let the dough sit covered at room temperature for 1 hour Pinch out one inch diameter balls and roll them into small thin discs [called Muthia] and place it on a greased cookie sheet Bake it in a preheated oven at...
34 comments
Read more