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Ingredient
Carrot Halwa Stuffed Gujiya
Introduce
Chef :
Mona SantoshCarrot Halwa Stuffed Gujiya
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In winter carrot halwa is always made and stocked in my fridge. Sometimes you want to present your halwa in a different way or want to serve a hot fried dessert to your guest, and you think of that carrot halwa bowl in your fridge! This is how these gujiyas are made for the first time and then time to time again.
Ingredient
Food ration :
12 gujiyaCooking time :
50 minutes
For
dough:
2 cups
all purpose flour
3 tbsp
pure ghee
Pinch
salt(optional)
as required
Warm water
For
halwa:
3 cups
grated red carrots
500 ml
milk
1 tbsp
ghee
as per taste
Sugar
2 tbsp
chopped dry fruits
1/4 cup
mawa
1/4 tsp
green cardamom powder
Pinch
nutmeg powder
as required
Oil/ghee for frying
Cooking instructions
* Step 1
Mix well flour, salt and ghee. Add little by little warm water and make a firm dough. Cover with a damp cloth and let it rest for 20 minutes at least.
* Step 2
You can use leftover chilled carrot halwa for filling or use the given method to prepare the halwa.
* Step 3
To prepare halwa heat up ghee add grated carrots, stir for 5 minutes.
* Step 4
Add sugar and cardamom and nutmeg powder, cook for another 5 minutes.
* Step 5
Add milk and let it simmer till half of the liquid is evaporated.
* Step 6
Add chopped nuts and mawa. Mix well and cook till halwa gets thick and ready. Let it cool down then refrigerate it until cold. This way it will be easier to stuff it into the dough.
* Step 7
Take lemon size ball of the dough and roll it like puri.
* Step 8
Make a slurry using 1 tsp maida and 3 tsp water.
* Step 9
Keep one tbsp halwa on rolled puri, it should be placed on half of the puri.
* Step 10
Apply a thin layer of slurry on the edges of the puri. Fold the other half pushing all the stuffing inside to create a perfect half circled shaped gujiya. You can use a folk to design them or use gujiya, making mould for better results.
* Step 11
Similarly, prepare all the gujiyas, keep them covered with a damp muslin cloth till all are ready to fry.
* Step 12
Heat up ghee/oil on medium flame to deep fry. Add gujiyas one by one, not overcrowding the frying pan.
* Step 13
Fry on medium flame only till they are light brown in colour.
* Step 14
Serve immediately as it is or by drizzling some condensed milk on top.
Note: if there is a photo you can click to enlarge it
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