Paneer nest ghujia

Name: Paneer nest ghujia
Total time: 1200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 200 gm paneer / cottage cheese; 2 tsp sugar; 3 tbsp semolina; 200 gm khoya/ mava; to taste Sugar; 3-4 almonds finely chopped; 4-5 raisins funny chopped; 1 tbsp ghee / clarified butter; 2 tbsp semolina; 1/4 cup vermicelli; 1 tbsp cornflour; as needed Oil for frying

Kanwaljeet Chhabra @cook_14570363

This is very speacial gujia recipe . As we know ghujia is very famous dish in india specially in holi festival .I have done some experiment with this recipe .

Kanwaljeet Chhabra @cook_14570363

This is very speacial gujia recipe . As we know ghujia is very famous dish in india specially in holi festival .I have done some experiment with this recipe .

Saved

Ingredients

20 minutes

4 people

200 gmpaneer / cottage cheese
2 tspsugar
3 tbspsemolina
200 gm khoya/ mava
to tasteSugar
3-4almonds finely chopped
4-5raisins funny chopped
1 tbspghee / clarified butter
2 tbspsemolina
1/4 cupvermicelli
1 tbspcornflour
as neededOil for frying

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Steps

20 minutes

1

First for outer crust - take paneer and mash it properly with hands,add sugar and semolina.Mix all ingredients well an snake a dough.Put it into refrigerator for about 20 minutes.
2

For stuffing - take a pan,add 1 tbsp ghee,add semolina roast it well.Then chopped almonds and raisins,saute it for 5 minutes. Then add khoya and sugar. Mix all ingredients well.Stuffing is ready.
3

Now take out paneer dough from fridge. Grease your palm,take small portion of dough roll it and then flat it. Put 2 tsp stuffing on it and close by sides and make ghujia shape. Make more ghujia like this.keep them into fridge for about 10 minutes.
4

Now in a bowl take cornflour and water into it and make slurry. In a saprate plate take vermicelli. Now take out ghujia from fridge. Dip into slurry first then roll it into slurry.then roll it into vermicelli.
5

Take a pan add oil,when oil is getting hot.Deep fry these ghujia into oil until they becomes crisp and golden brown in color. Serve hot with rabdi.