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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
Slightly dry fry khoya in a pan and put it aside on a plate.
Fry suji in clarified butter till golden brown and put aside on a plate.
Make firm pliable dough of maida with refined vegetable oil and water.
For making the mixture:
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.
Now make small balls smaller than a tennis ball.
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.
Care should be taken to avoid the mixture touching the sealing portion as it will not seal well.
Now close the mould and trim the excess.
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.
Likewise, make the remaining gunijiyas.
Heat oil in a frying pan and add gunjiyas, one by one, into the pan and fry till they turn light brown.
Drain and serve.
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