Gujiya

Introduce

Chef :

Ritu Singh

Gujiya

#Dusshera

Ingredient

2 cup

Cooking instructions

* Step 1

Sieve refined flour in a bowl. Rinse and soak the moong dal. Then ground it coarsely in mixture jar.Grate the coconut and finely chop the cashews and almonds.

* Step 2

Peel the cardamom and make powder.Take refined flour in a mixing bowl and add ¼ cup ghee into it. Now add water in small portions and knead stiff and tight dough. Cover and keep aside for 20-2 minutes to rest.

* Step 3

For stuffing, heat ¼ cup ghee in a pan or wok. To it add ground moong dal and stir continuously on medium-low flame until it gets fragrant and golden brown in colour. Then transfer the roasted dal to a separate bowl.

* Step 4

Then add mawa to the same pan and roast on low flame until little brown. Then mix this roasted mawa to the dal.

* Step 5

Now to it add powdered sugar, grated coconut, chopped cashews, almonds and cardamom powder. Mix everything really well.

* Step 6

Knead dough again until smooth and divide into small lumps. Take one lump at a time, roll into round shape and flatten giving a shape of peda. Cover the prepared balls to prevent from drying.

* Step 7

Lift one dough ball at a time and roll out to 3 to 4 inch diameter rounds. Place this rolled poori over the gujiya mold, top it up with 2 tsp stuffing. Apply some water on the edges and close the mold. Press hard.

* Step 8

Remove the extra dough on the edges and open the mold to take out the gujiya from it. Repeat the process with rest of the dough balls as well.

* Step 9

Heat enough oil in a wok to deep fry the gujiyas. Drop as many gujiyas as possible in the wok and fry on low flame till they turn golden brown in colour from all sides.