How to make gujiya |sooji gujiya recipe|Holi special | Holi 2021| Jhatpat gujiya

 

Ingredients 

For Dough:

Refined Flour - 2 Cup 

Desi Ghee - 1/4 Cup 

For Stuffing:

Semolina - 1/2 Cup

Desi Ghee - 5 tbsp

Sugar - 1/2 Cup 

Coconut - 4 tbsp

Cashew -2 tbsp, chopped

Buchanania Lanzan - चिरौंजी - 2 tbsp

Raisin - 2 tbsp, chopped

Cardamom -5 coarsely ground

         *How to prepare Sooji gujiya?*

1. Take 2 cup maida, add 1/4 cup of desi ghee, and mix well. Add water gradually and knead a stiff dough. Cover and rest for 20 mins to set.

2. To prepare the stuffing, add 1/2 cup of suji and ghee (2 tbsp less in a half cup) to the pan. Roast the semolina over low-medium heat till golden brown. 

3. Next, take 1/2 cup of sugar and pour 1/2 cup water into the pan. Simmer the water till the sugar dissolves completely. 

4. Once the sugar dissolves completely, mix roasted suji in the simmering syrup and cook the mixture over medium flame till it thickens like halwa.

5. Add 4 tbsp of grated coconut, 2 tbsp of chopped cashews, 2 tbsp of Chizonji, 2 tbsp of raisin, 5-6 coarsely ground cardamom to the mixture, and mix everything well. 

6.when the filling is ready, turn off the gas take the filling out on a plate and allow it to cool.

7. knead the dough a little and divide it into small parts. Take a piece of dough and roll it into a 3 or 3.5 inches diameter sheet. Take the gujiya mold and place the rolled sheet over it upside down. 

8. Bring both sides a little closure and add 1.5 to 2 spoon filling. Center the stuffing and apply a little water at the end. Close the mold and press well on the edges. 

9. Remove extra dough and unmold the gujiya carefully. Likewise, prepare all the gujiya and place it on a cloth laid on top of the tray.

10. Take 1 cup of sugar and 3/4 cup of water in a vessel. Simmer the water to prepare one-string consistency syrup to dip the Gujiya. 

11. Once the sugar dissolves completely, add 15-20 keser threads and simmer it for 4 mins. When the syrup is ready, keep it aside and fry gujiya.

12. Heat ghee in the Kadai for frying. We need ghee to be less hot than medium. Drop the gujiya in the Kadai and fry them over low flame for 4-5 minutes. 

13. Once they puff up, turn them around and fry them till golden brown from both sides. 

14. Once ready, transfer them directly to the syrup and immerse them in the syrup for 2-3mins. Likewise, fry all the gujiya. 

15. Garnish the gujiya with pista, and suji gujiya is ready to be served.