10/04/2021
Holi is incomplete without gujiyas..
Indian Food recipe:-
Making stuffing process:--
The ingredients required To make the stuffing of the gujiya are:
1. Cashews: 10
2. Almonds: 10
3. Pistachios: 10
4. Raisins: Half a cup
5. Ghee: Half teaspoon
6. Khoya: 1 cup grated Or crumbled
7. Sugar: 1/3 Cup powdered
8. Cardamom powder: Half teaspoon
Method:
Melt ½ tablespoon ghee in a pan on a low heat. Add 1 cup crumbled or grated khoya. Khoya can be made at home or purchased from the market. ( Will soon upload the khoya recipe soon) Stir the khoya continuously on a low heat. Cook the khoya until it becomes a dough. Switch off the heat and remove the the pan from the stove.
Let the khoya cool down completely at room temperature.
Chop all the nuts and keep ½ tablespoon raisins.
Set aside.
Add ⅓ cup powdered sugar (as per taste).... the chopped nuts, raisins and ½ teaspoon cardamom powder to the khoya. Mix everything well and keep the stuffing aside.
Make Pastry Dough
Ingredients required to make pastry dough are:
1. Maida: 1 Cup
2. Salt: a pinch
3. Ghee: 2 tablespoon
4. Water
Method: -
In a bowl take atta, maida and 1 pinch of salt..Heat 2 tablespoons ghee in a small pan until it melts and becomes warm. Pour the warm ghee on the flours. First mix with a spoon. Then rub and mix the ghee with the flours, with your fingertips to form a bread crumb like texture. After that Add water in parts to make a dough. Knead the dough until it is firm and tight.Cover it with a moist kitchen napkin or cloth and set aside for 30 minutes.
ASSEMBLE :--
Ingredients:
1. Gujiya mould.
2. Water
Method:
Make small size balls out of the dough. Place the dough balls aside and cover it with the moist cloth or kitchen towel. Take rolling board and dust it with some atta. Roll each balls to make small size roti (diameter of 4-5 inches). Place that roti onto the mould and put 1 to 1.5 tablespoons of the the prepared khoya filling in it leaving the edges. Don’t add too much of the stuffing as it becomes difficult to shape the gujia and it can even rip apart while frying.
Now, to seal up the gujiya, apply some water using your fingertip over the edges and gently close the mould to form a gujiya. Press the edges of the mould to seal the gujiya properly. Trim/remove the access dough (outside of the mould).
Keep aside the gujiyas and cover it with the moist cloth.
Frying Gujia
Ingredients:
Oil
Take oil in a pan or kadhai for deep frying. Put it on a medium flame. Check the temperature, the oil should not be too hot.. It should be of medium temperature only. To test the oil temperature, put a micro ball of dough in oil, if the dough comes up steadily and briskly without turning brown too soon, the oil is ready.
Gently slid the gujia in oil. Fry the gujiyas till it becomes golden brown. Turn them frequently and carefully to cook it well. Don't add too many gujiya to the pan or kadhai for frying.
Fry the gujiya in batches.
Place the fried gujia on kitchen paper tissues. Once they are cooled completely, store them in an air-tight box.
Garish with the chopped pista and your gujiya plate is ready to serve!
Enjoy with your friends and family!!
Happy holi everyone!
Stay safe and Stay healthy!! 🙏
