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GULKAND SHAHIGUJIA

(Mouthwatering delicacy specially curated for the festival of Holi)

gunjiya recipe

Number of Pieces- 25

INGREDIENTS

GHEE                                                       800 ml

MAIDA                                                     500gm

OIL                                                            120ml                                                              

FOR THE FILLING

KHOYA                                                        600gm

GREEN CARDEMOM POWDER           8gm

ALMOND                                                    25gm

RAISINS                                                      25gm

DRIED COCONUT                                    25gm

SUGAR                                                        350gm

GULKAND (Rose petal)                          25gm

CHANDI VERK                                         01Leaf

PISTA                                                          05 gm

Preparation:

  • Sieve the flour. Mix the Maida with Oil. Using fingers, mix well so that the mixture takes the form of bread crumbs and binds to a certain extent.
  • Now add some water and knead lightly. Keep adding water as required and knead into soft but tight dough. Set aside and cover.
  • Now mash the Khoya and fry it in a kadai till it turns light brown in color.
  • Add sugar and cardamom powder into the khoya and mix well.
  • Add almonds, cashew, coconut and raisins. Fry for 2 minutes. 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 and with rose petal sweetened (gulkand).
  • Fold it and seal the round, twisting the edges inwards. Take care that the filling doesn’t ooze out.
  • Heat ghee in a pan and deep fry the gujiyas in batches on a medium flame.
  • When golden brown in color, drain and remove.

Arrange on a plate and cover with ChandiVerk and Pista

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