Kesari Gujjia

Recipe by
Total Time:
60-90 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Suji Nariyal Ladoo in Hindi , Berry and Mint Compote, Bengali Date Palm Payesh, Cheese Kunafa

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Ingredients

  • For the cover: 1 cup - plain flour (maida)
  • 1.5 tbsp - ghee
  • water to knead
  • For the filling: 1 tbsp - cashewnuts
  • 1 cup - khoya
  • 2 tbsp - rawa
  • 1 tbsp - pista
  • 1 tsp - cardamom powder
  • 1 tbsp - almonds (crushed)
  • 1/4 cup - sugar (powdered)
  • 10-15 - raisins
  • A pinch of salt
  • Ghee for deep frying
  • A pinch - saffron

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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