Auluck : Chocolate Gujiya
Ingredients:
For outer covering,
Maida - 4 cups
Ghee - 8 Tbsp
Salt - 1 tsp
For filling,
Khoya - 500g
Desiccated coconut - 6 Tbsp
Cashewnuts chopped - 20
Almonds blanched and chopped - 20
Raisins - 40
Green cardamom powder - 1/2 tsp
Powdered sugar - 300g
Drinking Chocolate - 1 cup
Method:
1. For preparing the covering, sift refined flour and rub in the ghee and salt. Add cold water and knead into a stiff dough. Cover it with a damp cloth and set aside.
2. Roast the khoya slightly till it turns pink. Remove from heat and allow it to cool. Add desiccated coconut, cashewnuts, almonds, raisins, and green cardamom powder to khoya (reduced milk) and mix well. Add powdered sugar and grated chocolate and mix properly.
3. With oiled hands divide dough into small balls. Grease the gujiya mould. Roll out dough balls into small puris (flat roundels), put it on the mould and press lightly.
4. Place the stuffing in the hollow portion. Apply a little water on the edges, close mould and press firmly. Open mould and remove extra dough.
5. Keep gujiyas covered with a damp cloth. Similarly use up all the dough and stuffing. If you do not have a mould, gujiyas can still be prepared.
6. Roll out puris, cut with a bowl (metal bowl of four to five inches diameter) to get a proper round shape. Place stuffing on one half, lightly dampen edges and fold the other half over the stuffing and press edges firmly using a fork.
7. Heat sufficient oil in a kadai (wok) and deep-fry gujiyas on medium heat till golden brown. Drain and place on an absorbent paper. Let them cool slightly before serving, as the stuffing inside may be very hot.
Note: If you want to have healthy gujiyas, place the gujiyas on a greased baking tray. Brush them with a little ghee and bake at 180°C for 20 to 25 minutes instead of frying.
For outer covering,
Maida - 4 cups
Ghee - 8 Tbsp
Salt - 1 tsp
For filling,
Khoya - 500g
Desiccated coconut - 6 Tbsp
Cashewnuts chopped - 20
Almonds blanched and chopped - 20
Raisins - 40
Green cardamom powder - 1/2 tsp
Powdered sugar - 300g
Drinking Chocolate - 1 cup
Method:
1. For preparing the covering, sift refined flour and rub in the ghee and salt. Add cold water and knead into a stiff dough. Cover it with a damp cloth and set aside.
2. Roast the khoya slightly till it turns pink. Remove from heat and allow it to cool. Add desiccated coconut, cashewnuts, almonds, raisins, and green cardamom powder to khoya (reduced milk) and mix well. Add powdered sugar and grated chocolate and mix properly.
3. With oiled hands divide dough into small balls. Grease the gujiya mould. Roll out dough balls into small puris (flat roundels), put it on the mould and press lightly.
4. Place the stuffing in the hollow portion. Apply a little water on the edges, close mould and press firmly. Open mould and remove extra dough.
5. Keep gujiyas covered with a damp cloth. Similarly use up all the dough and stuffing. If you do not have a mould, gujiyas can still be prepared.
6. Roll out puris, cut with a bowl (metal bowl of four to five inches diameter) to get a proper round shape. Place stuffing on one half, lightly dampen edges and fold the other half over the stuffing and press edges firmly using a fork.
7. Heat sufficient oil in a kadai (wok) and deep-fry gujiyas on medium heat till golden brown. Drain and place on an absorbent paper. Let them cool slightly before serving, as the stuffing inside may be very hot.
Note: If you want to have healthy gujiyas, place the gujiyas on a greased baking tray. Brush them with a little ghee and bake at 180°C for 20 to 25 minutes instead of frying.
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