Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Gujiya 😋 Coconut staffing gujiya 😋

Gujiya 😋 Coconut staffing gujiya 😋

Name: How to cook Gujiya 😋 Coconut staffing gujiya 😋 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10-12 gujiya
Cuisine: Us

Introduce

Chef :

Jyoti Prakash Assudani

Gujiya 😋 Coconut staffing gujiya 😋

#mar #week2 #gujiya 😋 An easy and popular traditional sweet recipe made with pastry sheets and coconut-based stuffing...

Ingredient

Food ration :

10-12 gujiya

Cooking time :

25-30 minutes

2 cup

maida

2 tbsp

rava (fine)

1/4 tsp

salt

1 tsp

ghee

2 tbsp

cashew (chopped)

2 tbsp

raisins

1 1/2 cup

dry coconut (grated)

2 tbsp

poppy seeds

1/2 cup

powdered sugar

1/2 tsp

cardamom powder

Cooking instructions

* Step 1

Firstly, in a large bowl take 2 cup maida, 2 tbsp rava, and ¼ tsp salt. mix well. add 2 tbsp ghee, crumble and mix well making sure the flour is moist.

* Step 2

Now add warm water and start to knead the dough. knead the dough well making sure the dough is smooth and tight. cover and rest for 15 minutes.

* Step 3

To prepare the stuffing, in pan heat 1 tsp ghee. add 2 tbsp cashew, and 2 tbsp raisins, and roast until it turns golden brown.

* Step 4

Also add 1½ cup dry coconut, and 2 tbsp poppy seeds, and roast on low flame. roast until it turns aromatic. cool completely, and transfer to the large bowl.

* Step 5

Add ½ cup powdered sugar, and ½ tsp cardamom powder, and mix well... coconut stuffing is ready...

* Step 6

After the dough has rested well, knead the dough slightly and pinch a small ball-sized dough.

* Step 7

Take a small ball-sized dough and flatten it slightly. roll slightly thin making sure it is of uniform thickness.

* Step 8

Place a tbsp of stuffing in the center and spread water around the corners. fold half, and seal by pressing gently.

* Step 9

Now you can decorate by folding with hand, with a pastry cutter, gujiya cutter or with a knife. deep fry in medium hot oil. make sure to drop them gently.

* Step 10

Stir occasionally keeping the flame on low. fry until the gujiya turns golden brown and crisp. drain off the gujiya over a kitchen towel to drain excess oil.