Gujiya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ghee / Oil to fryFor the Cover :500 gms Maida (All purpose flour)6 tblsp Oil / Ghee (melted)For the Filling :500-600 gms Khoya1/2 tsp green Cardamom Powder25 gms chopped Almonda25 gms Raisins (Kishmish)25 gms dried Coconut (shredded)350 gms Sugar (Cheeni) or to taste (powdered)
* Sieve the flour.
* Mix the six tablespoons of oil with the maida.
* Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
* Now add some water and knead lightly.
* Keep adding water as required and knead into a soft but tight dough.
* Set aside and cover with a damp cloth.
* Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
* Add sugar and cardamom powder into the khoya and mix well.
* Add almonds, cashews, coconut and raisins.
* Fry for 2 minutes and remove from the heat.
* Allow it to cool.
* Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
* Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
* Take care that the filling does not ooze out.
* Prepare all the gujiyas and spread on a cloth.
* Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
* When golden brown in colour, drain and remove.
* Store for use in an airtight glass jar.
* Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).
* For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side.
* Moisten the edges of the round and fold one side of the mould over the other.
* Remove the excess edges and reuse.
Serving Size: 15-20 pieces
Number of Servings: 10
Recipe submitted by SparkPeople user PAYALKULSH.
* Mix the six tablespoons of oil with the maida.
* Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
* Now add some water and knead lightly.
* Keep adding water as required and knead into a soft but tight dough.
* Set aside and cover with a damp cloth.
* Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
* Add sugar and cardamom powder into the khoya and mix well.
* Add almonds, cashews, coconut and raisins.
* Fry for 2 minutes and remove from the heat.
* Allow it to cool.
* Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
* Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
* Take care that the filling does not ooze out.
* Prepare all the gujiyas and spread on a cloth.
* Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
* When golden brown in colour, drain and remove.
* Store for use in an airtight glass jar.
* Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).
* For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side.
* Moisten the edges of the round and fold one side of the mould over the other.
* Remove the excess edges and reuse.
Serving Size: 15-20 pieces
Number of Servings: 10
Recipe submitted by SparkPeople user PAYALKULSH.
Nutritional Info Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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