RECIPE FOR LAYERED GHUJIYA
Preparation Time: 20 minutes
Cooking Time :35 minutes
For the dough:
- 1 cup All Purpose Flour
- 1 tbsp Ghee
- Water to make the dough
- 1/4 cup Dessicated Coconut
- 1/4 cup powdered Sugar
- 1/4 cup Milk powder
- 1/4 cup Milk
- 1 tsp Ghee
- 1/2 tsp green Cardamom powder
- 1 tbsp Chironji seeds
For Sugar Syrup:
- 1/2 cup Sugar
- 1/2 cup Water
- 1/4 tsp Green Cardamom powder
- Oil for Deep frying
1.Take flour in a vessel and mix ghee to it. now add water and knead a soft pliable dough. cover the dough and keep aside for 15 minutes.
1.Heat 1 tsp ghee in a kadai and add milk to it. now add milk powder and keep stirring continuously until the mixture appears same like mawa.
2.Switch off the flame and transfer it to a bowl. when the mixture cools down, add chironji seeds, cardamom powder, coconut and powdered sugar to it. mix everything well. stuffing is ready
for making gujiya:
1.knead the dough again after 15 minutes and pinch lemon sized balls from it. Take two balls and roll it in two thin circles.
Make slits on one circle leaving some space on the edges.
2.Now stick two prepared circles using water.
3.Place stuffing and fold bringing two edges of the circle together.
3.After folding, make pleats with the hands. make all in the same way.
4.Heat oil in a kadai. after the oil is properly heated up, reduce the flame to medium. Add the preapared gujiyas to the oil, turn sides and fry it till golden brown on both sides. Remove from oil and drain it on the paper towel.
for making syrup:
1.Add sugar and water in a kadai and bring it to a boil on medium flame.
2.Cook the syrup for 4-5 minutes to make one string sugar syrup.
3.Switch off the flame and add cardamom powder. now dip the gujiyas into the syrup for 2 minutes.
4.Then remove from syrup and serve.