Producer: Mehak Pal Editor: Nisha Dubey
We all love to enjoy classic gujiyas on the occasion of Holi. Here's an easy recipe to prepare gur mewa gujiyas at home.
Ingredients Refined flour - 1 cup Ghee - 1 tbsp Milk - 1/4 cup Jaggery (crushed) - 1/2 cup Cashew Nuts - 8 Almonds - 8 Green Cardamoms - 6 Chironji - 1 tsp Raisins - 3 tsp Grated Coconut - 1/2 cup Ghee - 1 cup
Step 1 Take the refined flour in a big bowl, add ghee and mix well.
Step 2 Add the 3 tbsp of milk little by little and knead to a stiff dough as required for making pooris.
Step 3 Cover the dough and keep it aside for 20-25 minutes. Heat 1 tsp of ghee in a pan.
Step 4 Add the crushed jaggery and let it simmer till the jaggery melts completely.
Step 5 Chop the cashew nut into 7-8 small pieces and place in a bowl.
Step 8 Turn off the flame and add the chopped cashew nuts, almonds, chironji, raisins, coconut, and green cardamom powder to the jaggery and mix well.
Step 9 Transfer into a bowl to let it cool down. Grease the hand with some ghee and knead the dough slightly.
Step 10 Now, divide the dough into small balls, and flatten each ball into a peda. Take the peda and cover the rest of the pedas with either a wet cloth or lid. Place it on a rolling board and press it with your palm.
Step 11 Roll into a 3-4 inch diameter even poori and similarly roll the rest of the pedas. Take a rolled poori on hand and add 2 tsp of jaggery studding on it in the center.
Step 12 Apply some water on the edges of the poori then close the poori in half by sticking the edges together. Gently press the sides with the fingers, now press the edge with a thumb and keep folding the sides until the gujiya is ready and continue to do the same for the rest of the gujiyas.
Step 13 Place a kadhai on the flame and pour enough ghee to deep fry the gujiyas. Ghee should be medium hot. Now, slide the gujiyas in, and place as many gujiyas as possible into the kadhai. Keep flipping the sides and fry the gujiyas on a low flame till golden brown.
Step 14 Lift them with the slotted ladle and hold the ladle against the edge so that the excess ghee gets drained back in transfer on a kitchen paper towel and continue to do for the rest.
Step 15 Serve these gujiyas as a dessert after any meal or have them whenever you crave something sweet.