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| Main ingredients | Refined flour, Ghee, Mawa/khoya, Pistachios, Cashewnuts, Almonds, Green cardamom powder, Castor sugar, Sugar syrup, Silver varq |
| Cuisine | Indian |
| Course | Mithais |
| Prep time | 45-50 minutes |
| Cook time | 20-25 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup refined flour (maida)
- 3 tablespoons melted ghee + to grease
- 1 cup grated mawa/khoya
- 2-3 tablespoons chopped pistachios
- 2-3 tablespoons chopped cashewnuts
- 2-3 tablespoons chopped almonds
- ½ teaspoon green cardamom powder
- 2-3 tablespoons castor sugar
- Readymade sugar syrup as required
- Silver varq for garnish
- Blanched and slivered pistachios to sprinkle
Method
- Take refined flour in a parat, add melted ghee and mix well. Add ⅓ cup water and knead to a stiff dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
- Take khoya in a bowl, add pistachios, cashewnuts, almonds, green cardamom powder and castor sugar and mix well.
- Drizzle some ghee on the worktop and spread it. Roll out the dough into a thin sheet. Cut into roundels with a round cookie cutter.
- Place a portion of the stuffing at one in the centre of each roundel. Bring the two edges together and seal. Pinch the edges to make a design.
- Heat sufficient oil in a kadai. Gently slide in a few gujiyas at a time into hot oil and deep-fry on low heat till golden brown and crisp.
- Drain and add to sugar syrup. Set aside for 4-5 minutes and allow to cool.
- Transfer onto a serving plate, garnish with silver varq, sprinkle pistachios and serve.
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