Mitha Malai Gujia

Name: Mitha Malai Gujia
Yield: For 6-8 persons
Cuisine: American
Ingredients: 1 Malai / cream; 1 litre Full cream milk; 1/2 cup Sugar; 1 tsp Cornflour; 2 tsp Milk powder; 2/ 3 Cardamom (crushed / powdered); 3/4 Kesar / Saffron (soaked in milk); 3/4 drops Rose water; 2 cups sugar; 1 and 1/2 cups Water; 1/2 lemon Lemon juice; 1 cup Flour; 1 pinch Salt; 1 tbs Ghee / clarified butter; 1/2 cup Milk powder; 2 tbs Milk; 2 tbs Semolina; 2 tbs Sugar; 1 tbs Ghee; 1/2 cup Dry fruits (cashews, almonds, raisins, pistachios cut into small pieces); 2/3 Cardamom (crushed / powdered); 1/2 tsp Nutmeg powder; 1/4 cup Grated coconut; 1 cup / as per necessity White oil (for deep frying)

Jayati Banerjee @cook_16195885

#CookClick This is a Holi special sweet . I made it during Holi . This is very yummy and has a nice texture of crispy gujia and creamy malai as well !

Jayati Banerjee @cook_16195885

#CookClick This is a Holi special sweet . I made it during Holi . This is very yummy and has a nice texture of crispy gujia and creamy malai as well !

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Ingredients

For 6-8 persons

1 Malai / cream
1 litreFull cream milk
1/2 cupSugar
1 tspCornflour
2 tspMilk powder
2/ 3 Cardamom (crushed / powdered)
3/4 Kesar / Saffron (soaked in milk)
3/4 dropsRose water
2. Sugar syrup
2 cupssugar
1 and 1/2 cupsWater
1/2 lemonLemon juice
3Gujia shell
1 cupFlour
1 pinchSalt
1 tbsGhee / clarified butter
4 Gujia filling
1/2 cupMilk powder
2 tbsMilk
2 tbsSemolina
2 tbsSugar
1 tbsGhee
1/2 cupDry fruits (cashews, almonds, raisins, pistachios cut into small pieces)
2/3 Cardamom (crushed / powdered)
1/2 tspNutmeg powder
1/4 cupGrated coconut
1 cup / as per necessityWhite oil (for deep frying)

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Steps

1

Firstly for malai, heat milk in a pan, thicken it, add sugar, dissolve
2

Take 2 tbs milk in a bowl out of the pan and mix cornflour and milk powder well so that no lumps form, add this to the pan, boil again to thicken it to a malai like consistency.
3

Add cardamom kesar and rose water, turn off the heat, cool down to room temperature
4

For sugar syrup boil water with the sugar, add lemon juice to avoid sugar crystallization. Make one string syrup.
5

For the shell mix everything to form a firm dough
6

Brush some oil, cover it and keep for one hour
7

For the filling heat ghee in a pan, gradually add every ingredient for the filling, cook for sometime, make it thick and bring down
8

Final Step - flatten up the dough with a rolling pin to make a big chapatti, cut out some circles with a bowl/ round cookie cutter, put some filling within it, apply some water on the periphery, fold and stick it as a half circle (I don't have a gujia mould so I made it this way), press a fork through the border to give it a gujia like design
9

Heat oil in a pan over med heat, add a small flour ball in it, if it sinks down and forms some bubbles then the oil is ready. Deep fry the gujias over low-med flame, take them out, cool down a little
10

Add them to the sugar syrup for 2-3 mins, then take them out and cool down for 1 hr
11

Now place gujia,then place rabdi and serve