Sarrita P Nagdev
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For the cover: 1 cup - plain flour (maida)
1.5 tbsp -
water to knead
For the filling: 1 tbsp -
1 cup - khoya
2 tbsp -
1 tbsp -
1 tsp -
1 tbsp -
1/4 cup -
A pinch of salt
for deep frying
A pinch -
How to Make Kesari Gujjia
Heat water and add some saffron to it.
When the saffron starts releasing colour, turn off the flame.
Mix the flour and ghee well, add enough water and prepare a soft dough.
Keep the dough aside.
Roast khoya on low heat, stirring continuously, until it turns light pink.
Turn off the flame and add some saffron and the dry fruits.
When the khoya mixture cools, break into fine crumbs with your fingers.
Roast the rawa on low heat.
Mix the rawa, powdered sugar, cardamom powder and salt with the khoya.
Add more sugar if required.
Take small portion of the dough and roll into small rounds.
One by one, place the rounds into a gujjia mould.
Place 1 tsp of the khoya filling on one side of the round inside the mould.
Prepare a paste of one tbsp of water and 1 tsp of maida.
Apply the paste with your finger throughout the edges of the round inside the mould.
Close the mould to seal the mixture and press it.
Repeat the process with other rounds.
Deep-fry the gujjias in hot ghee on low flame until light brown on both sides.
Cool them completely before storing.
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