Beetroot Chandrakala Gujiya

Name: Beetroot Chandrakala Gujiya
Cuisine: Indian
Ingredients: 1 Big Beetroot; 1/2 cup Flour/APF; 2 tbsp Ghee; As needed Coconut Freshly Shredded; 2 tbsp Jaggery; 1 tsp Cardamom Powder; 1 tsp Ghee; 1 tbsp Cashews and Raisins each; As required Oil For deep fry

sushcookss @sushcookss

Ghaziabad

I think when the festival is about colours, the food should also get colourful 💁 So here are my beautiful CHANDRAKALA GUJIYAS with a beautiful pink colour. The true and natural colour of Beetroots are used to make the crust and filling. Make your holi bright and beautiful with these colourful food recipe 👇

sushcookss @sushcookss

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Ingredients

1Big Beetroot
1/2 cupFlour/APF
2 tbspGhee
As neededCoconut Freshly Shredded
2 tbspJaggery
1 tspCardamom Powder
1 tspGhee
1 tbspCashews and Raisins each
As requiredOil For deep fry

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Steps

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1. Take a saucepan with 1/4 cup water and boil it. Wash and peel the beet and cut into half. Take one half and roughly chop and add to the boiling water 4-5 minutes. Just blanch them and cool. Strain and keep aside the remaining water for later use. Grind the pieces to fine paste and strain. Residue can be added for making the pooran(filling)..
2. Take the flour and ghee in a bowl and mix well like bread crumbs (Moin). Add the beet paste and make a soft dough. Cover with a cling film and keep
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3. Take the other half of beet and grate them. Now heat a pan with a tsp of ghee and add the grated beet and saute for a minute. Add same quantity of coconut as the grated beets. Add jaggery and saute until the jaggery melts. Cook until pooran texture. Add cahews, almonds and raisins. Filling is ready.Allow it to cool.
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4. Now take the dough and portion them into equal and small sizes as for pooris. Roll into small circle as you do for poori, place the filling and cover with another circle. Seal the sides using a fork or your hands to make twist and seal into a design
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5. Heat a wok with oil for deep fry. Drop the gujiyas into hot oil and cook on low to medium flame until crisp. Take out and transfer on a plate..
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6. Heat a pan with the remaining beetroot water. Add sugar and prepare a syrup with one string consistency. Add few drops of rose water or kewara water. Cool and pour the syrup on gujiyas and coat well. Done!