Ingredients:
Dough
Plain Flour – 1 Cup
Ghee (Purified Butter) – 2 tbsp
Milk – ¼ cup
Water – as required
Stuffing
Semolina – 1 ½ cup
Coconut (Grated) – 1 cup
Lemon Juice – 1 tbsp
Raisins – ½ cup
Ghee – 2 tbsp
Cashew nuts (Coarse) – ½ cup
Sugar ~ 1 ½ cup
Green Cardamom (ground)powder ~ a pinch to taste
Salt ~ Pinch
Ghee ~ 1 tbsp
Sugar:-2 1/2 cup
Kohya / Mawa (Finely grated) - 1/2 cup
Oil for Frying
Method for stuffing: On med fire, In a large non-stick saucepan, add Ghee, Cashews and Raisins and sauté until raisins swell up and add the Semolina and cook for 10 mins and add the grated Coconut and mix well and roast further for 15-20 mins until a hint of golden brown. Add Cardamom powder, Lemon, Salt and Sugar and mix well and remove from fire and allow to cool.
Method for Dough: In a bowl, add plain Flour, Ghee an mix well and add a touch of water leaving the dough on the tough end and allow to rest for half an hour.
On a clean surface, make small balls of the Dough and roll out to a fine pancake and add the stuffing in the middle (Not too much) brush the water all around the edges an and fold over on the edges and pinch (design) to fine seal it completely.
In a Karahi, add the Oil and in Med / hot temp fry there dumplings to a light golden colour and remove. Gujiyas are now ready to serve hot or at room temperature.
Enjoy.
Chef’s Tip:
My Guajarati neighbours in Mombasa, always made Gujiyas on Diwali and I clearly remember they would add food colour in small portions of the dough and have pretty, yummy looking, mouth watering Gujiyas.
Kohya is an optional.
Due to allergies of nuts, you could refrain from nuts.
Stencils are available for making the Cup folds shapes.
Gujiyas can be stored in a air tight container to retain its crispiness.
I couldn’t help, but smile, when my wife asked some relatives on how to make Gujiyas.
Why don’t they simply ask first?
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