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| Gujiya-Karanji-Gugra Recipes Method- গুজিয়া-করণজি-গুগরা রেসিপি পদ্ধতি |
Preparation time-45 minutes
No of pieces-10
Ingredients:
All purpose flour(maida)-250 gm(2.5 cup)
Mawa(khoya)-100 gm(1 cup)
Mix dry fruits (chopped)-50 gm(1/2 cup)
Desiccated coconut-25 gm (1/3 cup)
Powdered sugar or normal sugar-3 tbsp
Cardamom powder-1/3 tsp
Ghee-2 tbsp
Cooking oil for frying
Method:
Dough Preparation-
Add 3 tbsp cooking oil in the maida and mix it properly.
Add water and mix it, add water and knead it into stiff dough (stiffer than roti dough).
Cover it and leave it for 15 minutes.
Stuffing-
Turn on the flame, heat a pan and reduce the flame to low.
Add desiccated coconut and roast it for a minute, keep stirring.
Take it out in a plate and keep it aside, add ghee in the same pan, let it heat.
Add chopped dry fruits, fry it for a minute on low flame.
Add mawa(khoya), cook the mawa for a minute on low flame, keep stirring.
Turn off the flame and let it cool down completely.
Once the mawa is cold, add sugar, cardamom powder and roasted coconut, mix it properly.
Stuffing is ready.
Gujiya Preparation:
Grease the gujiya maker or mould with ghee.
Take a small portion of dough, roll it into poori shape.
Place it inside the gujiya maker, put 2 tsp stuffing inside.
Apply few drops of water on the edges of the poori, close the machine and gently press the edges.
Take it out from the gujiya maker, Repeat the process to make gujiya from remaining dough.
Frying process:
Heat sufficient oil in a deep pan, keep the flame on low-medium.
Drop a small ball of dough to check the temperature of oil.
Place 3-4 gujiyas at a time in hot oil, Fry it for 4-6 minutes on low medium flame, keep flipping in between.
Take it out in a kitchen towel to absorb extra oil from it.
Repeat the frying process for remaining gujiyas.
Gujiya is ready to serve(Store it in a airtight container and consume within 5-7 days).
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