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Gunjhiya

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25 Oct, 16 08:58
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Ingredients
Ghee / Oil to fry
For the Cover :
500 gms Maida (All purpose flour)
1/4 cup milk
6 tblsp Oil / Ghee (melted)
For the Filling :
2 cups Khoya, 1 cup semolina (suji), 1/2 tsp green Cardamom Powder, 25 g chopped Almond nuts, 25 g chopped Cashew nuts, 25 g Raisins (Kishmish), 25 g dried Coconut (shredded)
350 g Sugar (Cheeni) or to taste (powdered),
Method:
1. Sieve the flour.
2. Mix the ghee with the maida and then mix it with milk.
3. Now add some water and knead lightly into a soft but tight dough.
4. Set aside and cover with a damp cloth.
5. Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
6. Fry suji till it becomes light brown in colour.
7. Add sugar and cardamom powder into the khoya and mix well.
8. Add almonds, cashews, coconut and raisins.
9. Fry for 2 minutes and remove from the heat.
10. Allow it to cool.
11. Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
12. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. (Water can be used to wet the edges of puri, that will help to seal it well.)
13. Take care that the filling does not ooze out.
14. Heat oil/ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
15. When golden brown in colour, drain and remove.
16. Store for use in an airtight glass jar.
यह खबर निम्न श्रेणियों पर भी है: Receipes
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