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Gunjiya Recipe

Gunjiya is a popular Indian Dessert
Author :
 
On :
Tuesday, 25 July, 2017
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Deep-Fry Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Take a look at more Dessert Recipes. You may also want to try Healthy Tasty Carrot Pudding, Best Apple Crisp, Easy Plain Rasgulla

Ingredients

  • 500 g - Maida
  • 350 g - Khoya
  • 250 g - Desiccated Coconut
  • 100 g - Fried Suji
  • 350 g - Castor Sugar (bhoora)
  • 100 g - Refined vegetable oil
  • 500 g - Refined vegetable oil for deep fry
  • water - as required
  • 25 g - Kismis
  • 25 g - melon seed
  • 2 - elaichi crushed to powder
  • 1 cup - Maida for dusting and sealing (for sealing you can dissolve 2 tbsp of flour in water )
  • How to Make Gunjiya:

    1. Slightly dry fry khoya in a pan and put it aside on a plate.
    2. Fry suji in clarified butter till golden brown and put aside on a plate.
    3. Make firm pliable dough of maida with refined vegetable oil and water.
    4. For making the mixture:
    5. Take a big plate and put the khoya, suji, desiccated coconut, castor sugar, kismis, melon seed, elaichi powder and mix well to make the stuffing.
    6. Now make small balls smaller than a tennis ball.
    7. Roll it out thinly, put on a gunjiya mould. Add a tsp of filling in the middle and seal the edge of the mould with maida solution.
    8. Care should be taken to avoid the mixture touching the sealing portion as it will not seal well.
    9. Now close the mould and trim the excess.
    10. Open the mould and push the gunjiya out. Put it on a muslin cloth and cover it with a light wet cloth to avoid dryness.
    11. Likewise, make the remaining gunijiyas.
    12. Heat oil in a frying pan and add gunjiyas, one by one, into the pan and fry till they turn light brown.
    13. Drain and serve.




     

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