How To Make Gujiya - Gujiya Recipe - Gujhiya Receipe

Ingredients for Gujiya Recipe

mawa (khoya) - four hundred gm

semolina - one hundred gm

ghee - 2 desk spoon

sugar - four hundred gm

cashew nuts - one hundred gm (cut each cashew into five – 6 pieces)

raisin – 50 gm (cast off the stems from it)

small cardamom - 7 to eight ( peeled and granuled)

dry coconut - a hundred gm (grated)

The way to make gujiya

cook dinner the dry culmination in a heavy bottomed frying pan, till they turn mild brown and take them out in a utensil. Pour ghee inside the frying pan and add semolina to it. When semolina turns light brown, take it out in a plate. Grind the sugar. Mix mawa (khoya), semolina, sugar and dry fruits nicely. The aggregate for filling gujiya is ready.

Ingredients for the preparation of flour for Gujiya

White flour - 500 gm

milk or curd - 50 gm

ghee - 125 gm (to mush flour and to fry)

A way to cook dinner gujiya recipe

purify the white flour by means of filtering it and take it out in a bowl. Mix the melted ghee inside the flour nicely and upload milk to the flour. Mush tight dough with the help of water and cover the dough with moist fabric for half of an hour. Dispose of the material and mush the dough to make it smooth . Make small spherical portions from the dough (approximately 50 to 55 portions can be crafted from this dough). Cover those round shaped portions with a moist fabric. Take out one small piece and flatten it in approximately four inch (diameter), with the help of a curler. Now maintain this in a huge plate. Repeat this for approximately 10 portions of the dough, and preserve them inside the huge plate.

Methods to fill the gujiya

a way to make gujia at your home

1. Put the flatted dough for your palm and put some combination on it. Fold and close it and cut it in spiral shape at the thinner side. 

2. Placed the flatted dough in your palm and put a few aggregate on it. Fold and near it and press on the thinner side.

3. Placed the flatted dough on the gujiya cast and positioned some combination on it. Follow little water on the sides and, near and press the cast.

You may use any of the three techniques outlined above to fill the gujiyas. However the 0. 33 technique is easiest, it takes much less time and all the gujiyas have the equal form and length. 

We've ten flatted doughs, select one up and placed it at the cast and positioned 1 ½ spoon combination on top of it. Practice water on the edges with you finger. Near the forged, press and eliminate the residual dough. Open the forged, take out the gujiya and put it in a huge plate. Inside the same way, use relaxation of the flatted dough and positioned the gujiyas into the large plate. Cowl the plate with a thick and washed fabric. Now once more make 10 flatted dough portions, fill them like above and cowl them. Like this, prepare all of the gujiyas and cowl them. Now if you are worn-out, you could take a tea spoil. Placed the ghee in a thick bottomed frying pan and warmth it. Inside the warm ghee, put 7 to eight gujiyas and fry while turning them with a frying spoon, till they turn light brown. Now take out the gujiyas and put them in a huge plate. Like this fry rest of the gujiyas and positioned them in the massive plate.

Your gujiyas are actually equipped to be serve and eat, piping warm. Allow the closing gujiyas cool and then save them in an air tight field. For 15 to 20 days, you may have them any time.

If you like the recipe given by us, then definitely make this recipe at home and feed it to others.

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Thanks all  Readers. 

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