Sooji Mawa Gujiya(ghughra)

Name: Sooji Mawa Gujiya(ghughra)
Total time: 3600 s
Cuisine: Indian
Ingredients: 2 cups maida; 1/4 cup ghee; 1/2 cup mawa; 1/3 cup semolina (sooji); 3/4 cup boora (powder sugar); 10-12 finely chopped almonds; 10-12 cashew nut; 1/3 cup grated dry coconut; 1 tbslp raisins; 6-7 green cardamoms (elaichi); 1/2 nutmeg; Ghee/oil for frying

kalpana v. solanki @cook_13426427

#Festive
#challenge#holi recipe#post-3
This recipe is festival recipe in gujarat ghughra is made in Diwali and stuffing is made from sooji and coconut.In Rajasthan gujiya made in holi and stuffing is made from mawa.

kalpana v. solanki @cook_13426427

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Ingredients

60minutes

2 cupsmaida
1/4 cupghee
1/2 cupmawa
1/3 cupsemolina (sooji)
3/4 cupboora (powder sugar)
10-12finely chopped almonds
10-12cashew nut
1/3 cupgrated dry coconut
1tbslp raisins
6-7green cardamoms (elaichi)
1/2nutmeg
Ghee/oil for frying

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Steps

60minutes

1

Take flour in a mixing bowl make a hollow pit in it add ghee(moen) it mix well with hands.
2

Add lukewarm water in small portions and knead soft dough.
3

Cover the dough and keep aside for 15 minutes.
4

For stuffing:- Heat pan add 2tbslp ghee to it as ghee melts add semolina to it, stir and raost it until golden brown.
5

Pour into a bowl.Add sugar powdered in it.
6

Roast dry fruits and pour into a sooji bowl
7

Slightly roast grated coconut in hot pan for half a minute and pour in a same bowl.
8

Crumble the Mawa and roast till it changes colour, add raising in the bowl
9

Add elaichi powder, and nutmeg powder and mix all ingredients well.
10

Meanwhile dough is ready knead it a bit.
11

Now take small portions of the dough take some flour and do roll in thin round puri.
12

Put stuffing and cover from corners and pack it properly you can also use moulding machine or hand to give proper shapes.
13

Prepare all gujiya like this and deep fry in ghee/oil in brown in colour.
14

Then take in a serving plate. Tasty sweet gujiya is ready to serve.
15

Keep in an airtight container and relish it for 15days.