Suji mawa gujhiya

Name: Suji mawa gujhiya
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gm Plain flour / all purpose flour; 60 gm Ghee; 125 gm Mawa; 60 gm Semolina; 150 gm Boora / casor sugar; 8 o 10 Almonds; 8 to 10 Cashew; as needed grated coconut; as needed Rasinis; 1 tsp Green cardamom powder; 1 tsp Black pepper; 1 tsp Nutmeg powder; as needed Ghee for fry

rakhi #rajasthan @cook_13769666

#goldenapron

rakhi #rajasthan @cook_13769666

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Ingredients

4 servings

250 gmPlain flour / all purpose flour
60 gmGhee
125 gmMawa
60 gmSemolina
150 gmBoora / casor sugar
8 o 10Almonds
8 to 10Cashew
as neededgrated coconut
as neededRasinis
1 tspGreen cardamom powder
1 tspBlack pepper
1 tspNutmeg powder
as neededGhee for fry

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Steps

1

Take plain flour in a mixing bowl. Make a hollow in it add ghee it mix with hands add lukewarm water in a small portion and knead stiff dough. Cover and keep it aside for 20_25 minutes.
2

For stuffing heat pan add 2 tbsp ghee to it when ghee melt add semolina to it stir and roast it until golden brown. Keep flame medium. Take boora (casor sugar) in a bowl. Add semolina and roast dry fruits
3

Slightly roast grated coconut in a hot pan and add same bowl mawa in a pan ( crumble and add mawa to the pan stir and roast till colour change mix all ingredients well.
4

Meantime dough is ready. Knead it a bit, divide dough in parts and make rolls
5

Make round ball like a peda roll it out thin from the 3_4 inch diameter.
6

For frying gunjiya keep it medium hot /drop one by one gujhiya for fry
7

Put as many gujhiyas and fry them when gujhiya's colour changes fry all gujhiya likewise gujhiya is ready as the gujhiya cool down keep in air tight container.
8

Put stuffing in the puri grease puri with edges water cease the mould press well on the edges remove extra part of dough,the mould take out gunjiya keep in plate. Heat ghee.