GULKAND SHAHI GUJIA
(Mouthwatering delicacy specially curated for the festival of Holi)
Number of Pieces- 25
INGREDIENTS
GHEE 800 ml
MAIDA 500gm
OIL 120ml
FOR THE FILLING
KHOYA 600gm
GREEN CARDEMOM POWDER 8gm
ALMOND 25gm
RAISINS 25gm
DRIED COCONUT 25gm
SUGAR 350gm
GULKAND (Rose petal) 25gm
CHANDI VERK 01Leaf
PISTA 05 gm
Preparation:
- Sieve the flour. Mix the Maida with Oil. Using fingers, mix well so that the mixture takes the form of bread crumbs and binds to a certain extent.
- Now add some water and knead lightly. Keep adding water as required and knead into soft but tight dough. Set aside and cover.
- Now mash the Khoya and fry it in a kadai till it turns light brown in color.
- Add sugar and cardamom powder into the khoya and mix well.
- Add almonds, cashew, coconut and raisins. Fry for 2 minutes. Allow it to cool.
- Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
- Fill half the round with the khoya mixture and with rose petal sweetened (gulkand).
- Fold it and seal the round, twisting the edges inwards. Take care that the filling doesn’t ooze out.
- Heat ghee in a pan and deep fry the gujiyas in batches on a medium flame.
- When golden brown in color, drain and remove.
- Arrange on a plate and cover with Chandi Verk and Pista