Tuesday, December 11, 2007

MAIDA GUJIA



MAIDA GUJIA
Ingredien
200 g maida
50 g oil or fat
water to make a dough
oil or ghee for frying

KOR FILLING
150 G KHOYA
150 G CASTER SUGAR
20 DRY COCONUT POWDER
ALMONDS,PISTACHIOS,RAISINS A FEW

METHOD

  • GRATE KHOYA.
  • HEAT A PAN AND COOK IT IN SLOW FIRE WITH CONSTANT STIRRING.
  • TAKE OUT AND COOL THIS KHOYA .
  • MIX THE CASTER SUGER,COCONUT POWDER,CHOPPED ALMONDS AND PISTACHIES IN IT. THIS MIXER IS A GUJIA FILLING.

MAKE A GUJIA

SIFT THE MAIDA AND RUP IN THE FAT WITH FINGER TIPS

USE A WATER LITTLE BY LITTLE TO MAKE A STIFF DOUGH'

DIVIDE THE DOUGH IN TO SMALL LIME SIZE BALLS

TAKE THE BALLS AND ROLL INTO A THIN CHAPATI

FILL WITH KHOYA FILLING.

MOISTEN THE EDGES WITH WATER AND FOLD IN TO A SEMI CIRCLE .PRESS THE EDGES FIRMLY.

DEEP FRY IN A HOT FAT OVER SLOW FIRE TILL GOLDEN BROWN IN COLOUE.

OTHER FILLING FOR GUJIIA.


ROASTED CHANNAS ,DRY COCONUT POWDER,CASTOR SUGAR ,FRY POPPY SEEDS.AND GREEN CARAMOM POWDER,CHOPPED CASHEWNUTS,MIX THIS MIXER USE FOR FILLING.YOU HANE A CHUTNEY DAL . ROASTED CHANNAS,AND CHUTNEY DAL GRIND THEM COARESLY.

USE FEW CHIRONJI SEEDS FEW IN THE KYOYA FILLING. IT IS GOOD TASTE FOR GUJIIA.

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