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Any North Indian celebration is incomplete without its very special sweet dish called gujiya. Be it holi , diwali ....you will find this sweet dish everywhere. People use variety of stuffing for gujiya , but the most famous one is made up of khoya or mawa. Believe me , it is very easy to make this traditional sweet at home and I realized it when I finally made it.
1. All purpose flour (Maida)- 1 cup
2. Oil- 2 tbs and for deep frying
3. Sugar powder- 1/4 cup or according to your taste
4. Cashew , almond (chopped)- 1 tbs
5. Coconut (scrapped)- 1 cup
6. Khoya- 1 cup
7. Milk- 1/4 cup
Heat a kadhayi and add the khoya and the milk to it. When the milk starts boiling add coconut to it. Mix it well and keep stirring on medium flame. If you want , you can add a few pieces of broken cashew to it. Cook till the mixture turns a little brownish and dries up. Remove it from the heat and let it cool down for few minutes. Now add the sugar powder to it and mix it well. Sugar will be quickly absorbed and it will help the mixture to bind. Now keep the mixture aside.
Now make the dough. For this mix maida , 2 tbs oil and add a little water and knead properly. Keep adding little amount of water as required. Be careful , do not knead a very soft dough as it can cause air trapped inside and the gujiya will be inflated in shape.
Cover the dough with the help of a wet cloth and keep it aside for another 20 minutes.
After 20 minutes heat oil in a kadhayi for deep frying the gujiyas and make medium size balls from the dough and roll them into rotis of 3 inch diameter. Fill the stuffing into one half of the gujiya and moist the edges with a little water and seal the edges. Do not over stuff the gujiyas as it can burst while frying. Make few gujiyas at a time and slowly add them to the oil. While frying the first lot, let the remaining balls be covered by the wet cloth otherwise the moisture will not be there and the gujiyas will break. Fry each side for 5 to 7 minutes until they turn a little brown. Remove them from the heat and drain the excess oil with the help of paper napkin. Decorate the gujiyas with the chopped almond and cashews.