Gulabo gujhiyas /sweet Gujhiyas or chandrakala in gulkand flavour

Name: Gulabo gujhiyas /sweet Gujhiyas or chandrakala in gulkand flavour
Cuisine: Indian
Ingredients: For the dough; 2 cups refined flour; 1/2 cup desi ghee; 1/2 cup warm Water; For the filling; 1 cup khowa; 1 cup sugar powdered; 1/2 tsp green cardamom powder; 2 tbsp homemade gulkand; 2 tbsp blanched almonds, pista, chopped, meengi and kismis(raisins); Ghee for deep-frying; For the syrup:; 1 cup sugar; 1 cup water

Sanchita Mittal @sm_thechef

Delhi

#diwalidelights
Unique and Innovative recipe.
Gujhiya making is a tradition in our family during the festivals every year.
The uniqueness about these gujhiyas is that my mom made these gujhiyas with gulkand and dry fruits filling along with mawa. I remember when we were small we used to help mom in gujhiya prepartion. Now I also follow the same recipe. These gujhiyas can be prepared in advance and relished as and when required during festivals.

Sanchita Mittal @sm_thechef

Saved

Ingredients

For the dough
2 cupsrefined flour
1/2 cupdesi ghee
1/2 cupwarm Water
For the filling
1 cupkhowa
1 cupsugar powdered
1/2 tspgreen cardamom powder
2 tbsphomemade gulkand
2 tbspblanched almonds, pista, chopped, meengi and kismis(raisins)
Ghee for deep-frying
For the syrup:
1 cupsugar
1 cupwater

Saved

Steps

1

Add 1/4th cup ghee into the flour and rub with your palms. It will become crumbly.
2

Now add little water to knead into a stiff dough.
3

Leave to rest for at least half an hour,covered with a damp muslin cloth.
4

For the filling Saute the khowa over medium heat till it looks slightly golden and aroma comes out it.
5

Switch off the flame and let it cool. When it cools, mix in the sugar, cardamom, kismis, almonds, gulkand and meengi.
6

Make balls from the dough and roll out each into a 4 inch diameter and 2 mm thick round.
7

Take a round, wet the edges with water and place a spoon of filling over one half.
8

Fold the other half over and press the edges together to seal.
9

Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.
10

Make all the gujiyas in this way.
11

Heat ghee in a kadahi and to check if the ghee is hot enough put a piece of dough in it.
12

If it comes up at once, add as many gujiyas as fit in comfortably in the oil.
13

Fry them on a medium to low flame, turning occasionally, till golden brown on all sides.
14

Lift out and leave to drain on absorbent paper.
15

For sugar syrup Make sugar syrup by boiling water and sugar together, until one thread consistency is obtained.
16

Dip the gujiyas in it.
17

Lift and place on a plate, sprinkle some chopped pistachios.
18

Now let it dry on a plate. Enjoy gujhiyas hot or at room temperature.
19

Can also store in air tight container, when cool. Use and serve as and when required and it's good for gifting purposes also. Enjoy!