You just have to enjoy the bouquets prepared by Mawa’s stuffing on every Holi, this time with the flavor of Gujiya, please turn it on everyone.
Sooji Mawa Gujiya crisp and flaky is made with sooji or mawa.
. Every year Gujiya has always been a part my holi celebration.
Flour – 2 Cups (250gms)
Ghee – 1/4 cup (60 grams)
Mawa – 1/2 cup (125 grams)
Semolina – 1/3 cup (60 grams)
Bura – 3/4 cups (150 grams)
Almond – 10 to 12 (finely chopped)
Cashews – 10 to 12 (finely chopped)
Dry coconut – 1/3 cup (grated)
Raisins – 1 tablespoon
Cardamom – 6 to 7
Black pepper – 10 to 11 (granulated hammock)
Nutmeg – 1/2
Ghee – for frying
To make Gujjia, prepare the dough from the flour and prepare it. Make a little space in the middle of the flour and mix 1/4 cup ghee (Moyon) in it.
Add a little lukewarm water to the flour and prepare it with a little hard kneading flour from the whole dough. There is also less water than 1/2 cup of soap in it. Cover the dough and keep it aside for 20 to 25 minutes.
Heat the pan. Put 2 tablespoons of ghee in it. After melting ghee, add semolina and stir it continuously and fry it on medium flame until golden brown. Turn off the gas and keep the semolina continuously, because the curd will be hot. Take a bowl in a bowl. Put roasted semolina on top of the sugar.
Add cashews and almonds to the pan and stir them for 1 to 2 minutes continuously. Remove them from the pan and put them in semolina and boo. Put the grated dry coconut in the pan and stir it continuously for half a minute. Then put it in the same cup.
Break Mawa and put it in the pan. Run it continuously and lightly change the color and fry it on medium flame until it gets a good smell. Put roasted mawa and raisins in the same cup.
Peel the cardamom and grind the cracks. Put black pepper and crack the nutmeg and mix it in the mixture. Mix all the things well. The stuffing is ready.
If you have the set of maida, take it a little bit. Divide dough into two parts and multiply it in length. Break the small pieces and prepare it. Cover them that not dried pick a dough and make it round like a tree and make it like a tree. Dilute it in 3-4 inch diameter. while pressing the whole of the shore It should not be thick and thin with anything.
Take a cam and place the lower part of the whole of it upwards. Put 2 teaspoons of stuffing in it. Put a little water around the whole and step by pressing the mold around all the well. Break out the extra flour left on the outside of the mold and remove it.
Open the mold and take off the Gujia and keep it in a plate. Keep the extra dough removed, put it in a separate plate, it can be used later to collect, make Gujiaas. In this way, prepare all the g
Heat ghee in
Raise the fried Gujia with the
Keep in mind that filling too much can not be filled or else Gujjya can open. Fill the coconut in the middle of the whole, it should not go to the edges or else the Gujjya will not stick well and will fry the ghee at the time of frying.
No spoon or nails should be used on Gujjia, otherwise Gujia can burst.
If any Gujja burst during frying, then immediately remove it from the ghee and keep it aside and at the end, the bottom. This will not spoil ghee.
After adding moya in flour, watch it bind it with hands, it starts binding well.
1/4 part of moyan flour is taken.
Powder sugar can also be taken for Burra.
Unleash the whole.
Gujiya is made quickly and easily by mold.
The lower surface has light humidity, so it easily sticks.
To make Gujia from cutting, add some water to your hands and soften the flour and make Gujiya.