Ingredients –For The Stuffing- 2tbsps dessicated coconut 2 tbsps powdered
sugar 1 tsp cardamom powder,20 figs soaked and chopped finely ,20 dates chopped
and deseeded ,2tbsps cahewnuts powder,2tbsps roasted khoya(mix and blend
well.)In a non stick pan cook on low heat for 5 minutes.keep aside to cool and
divide them into 10-15 equal portions.
For The Covering 1 ½ cups refined flour 2tbsps ghee 1/2 cup
milk or as required oil or ghee for frying milk for sealing Chopped nuts to
garnish
Method –For the covering - Take the flour in a bowl and add the
melted ghee over the flour. Add the milk and knead into a soft and smooth
dough. Cover with a wet muslin cloth and keep aside for 30 minutes. Knead again
to make the dough more soft. Divide the dough into 10-15 equal portions and
roll out each portion into a circle of 4" diameter. Place a portion of the
filling at the center of each puri and fold the circle in a half-moon shape. Apply
a little water or milk on the edges and seal it using water. Make design by
folding and cut method to seal gunjias. Repeat this process for remaining
ingredients. Cover with a moist cloth for 5 minutes. Heat oil or ghee in a
kadhai and deep-fry the gunjia on medium heat till it turns golden brown. Drain
on an absorbent paper. Garnish with Chopped nuts. Cool and serve.
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