Carrot Halwa stuffed Gujiya

Name: How to cook Carrot Halwa stuffed Gujiya - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

santoshbangar

Carrot Halwa stuffed Gujiya

#festive #post 4 Holi special. This traditional Indian sweet treat is a must-have during Holi celebrations.

Ingredient

150 Gm

Cooking instructions

* Step 1

Gujjiya dough take the all purpose flour, whole wheat flour and salt in a bowl.  heat ghee in a small pan or bowl.  pour the ghee on the flours.  rub the ghee with the flours, with your fingertips to form a bread crumb like texture.  then add water in parts and begin to knead. the amount of water needed will depend on the quality and texture of the flour.  knead the dough till firm.  cover the dough with a moist cloth and keep aside for 30 minutes.

* Step 2

Preparing the gujiya stuffing: Heat pan and roast carrot halwa to dry it Add ext Khoya to it.  chop the dry fruits and keep aside  let the halwa stuffing cool down completely.  then add powdered sugar, chop dry fruits and cardamom powder. better to seive the powdered sugar if there are lumps.add coconut powder.  mix everything well and keep the stuffing aside.

* Step 3

Assembling divide the dough into two parts.  make a medium log of each part and slice it into equal parts.  roll each part in your palms to make balls and place all the balls in the same bowl. cover with a moist kitchen towel.  Roll each small ball to thin chapati  with your fingertip, apply water all over the circumference edge.  with your fingertip, apply water all over the circumference edge.  place about 1 tbsp or 1.5 tbsp of the halwa filling on one side

* Step 4

Place about 1 tbsp or 1.5 tbsp of the halwa filling on one side of the circle, keeping edges empty. don’t add too much of stuffing as then it's difficult to shape them and the gujiya may break in the oil.  carefully, bring together both the edges and join. gently press the edges.

* Step 5

Prepare gujiyas this way and arrange them on a plate or tray. cover the guijyas with a moist napkin so that the dough does not dry out. Heat oil in Karachi and fry gujjiya in slow heat.

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