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GUJHIA Ingredients For the Gujhia
For the filling
Method For the filling Take khoya in a frying pan and heat
stir it till the khoya leaves the sides of the pan and is light brown in
colour. Add coarsely grounded cashew nuts, raisins, crushed cardamoms,
coconut powder and again fry for some time. Finally add powdered sugar
and let it cool for some time.
For the Gujhia Sift the flour, add ½ cup
refined oil, mix it properly so that no lumps are there. Knead the dough
tightly adding lukewarm water. Cover it with a wet napkin and set aside
for some time. Make small balls out of the dough, roll each ball into a
circular puri on a flour board. Dissolve 2 tblsp of maida in 4-5 tblsp
of water in a dish to make a smooth batter. Line the rim of the circular
puri with this batter. Take the puri in your palm, fill two tsp of khoya
mixture and fold the puri to make a semicircular shape of Gujhia. Take
a Gujhia cutter and cut the desired shape or give any shape to the rim
of the Gujhia with your hand. Finally fry the Gujhias in hot oil
on a slow fire. Decorate them on a tray.
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