Ingredients
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Preparations
Make the outer covering of gujiya and
pour 3 tbsp of Fresho ghee over the maida and add half a cup of water to
it. Knead a fluffy dough out of it.
If you want to add colour to it, grind
strawberries juice and 1 drop red strawberry essence for red colour.
Then grind a few strands of Kesar, 1 drop of orange essence colour, and
some orange juice to the dough for the orange colour. For green, you can
try fine powered pista and kiwi juice or 2 drops of green kiwi essence.
For the filling, dry roast all the
crushed dry fruits in a heavy bottom pan . Now roast grated coconut on a
low flame. When it changes its colour, keep it aside and let it cool.
Now, in the same pan, add 4 tbsp of
Fresho ghee and semolina until it changes its colour; keep it aside
& let it cool.
Take a big bowl, add powdered sugar,
roasted dry fruits, coconut, semolina, grated mawa, nutmeg &
cardamom powder, mix it well. The gujiya filling is ready.
Now roll out the flatbread ( purees) and
cut it into a square. Fill the mixture to one side & roll till
half, then cut line in between the other part but don't cut the edges.
Now roll the puree and make a ring join with the help of a thick batter
of maida.
Heat oil in a deep bottomed pan, and
when it is piping hot, release the gujiyas in it. It will float up while
frying on medium-low flame and when it is golden brown, strain it.
Serve it hot and enjoy
