Gulabo gujhiyas /sweet Gujhiyas or chandrakala in gulkand flavour
#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.
Gulabo gujhiyas /sweet Gujhiyas or chandrakala in gulkand flavour
#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.
Cooking Instructions
- 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!
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