Mawa Gujiya

This mawa Gujia i learnt it from my mom .i am seeing from my childhood. my mom is use to make mawa gujiya occasionally.

Now i tried it and it made perfectly  .The only fear which i had to made the  Gujia's that Gujiya should not split, that's why i did the sealing of gujiya very carefully ,and i did it very well. i fried them perfectly without split a single Gunjia . we called it soft pastry also so enjoy it , with aromatic dry fruits mixer.

Ingredients
For the outer lyaer/covering

For 20  Gujiya

• 1 and 1/2 cup all purpose Flour (maida)
• 1 Tbsp Semolina (sooji)
• 2 Tbsp Clarified butter ( ghee)
• 1/3 cup water

For stuffing

•  200 gm thickened milk (mawa)
• 1 cup sugar
• 1 Tsp semolina(sooji)
• 10-12 almond(cut in to small  pieces badam)
• 20 raisins(Kismish)
• 1/2 cup coconut (shreded)
• clarified butter (ghee) for frying

Garnish:

• 1/2 cup sugar
• 1/4 Water
• 2 tablespoons sliced almonds and pistachios

Method

 Prepration for outer layer or curst  :

•  Mix flour, sooji, and oil in a bowl.

 

•  Make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft.

 

•   Cover the dough .
•   Keep it aside

Filling or stuffing  :

1. In a pan fry the semolina with 1 tbsp ghee(clarified butter), when it turn golden brown take it in a bowl and keep aside;
2. In the same pan fry mawa till golden brown.
3. Tranfer in the plate and let it cool.
4. once  mawa gets cool then Add semolina(sooji) ,sugar,raisins ,pistacho,cocnut .in it and mix well .Now your mixer is ready for filling.

Making the Gujias:
1.In a small bowl ,Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.

2 .Knead the dough again for a minute.

3 Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.

4. Roll each ball into about 4-inch .

5.Dip your finger in the flour paste and spread it around the rim of the rolled dough, 

6.Take  the 1 tablespoon portion of the filling and place  on one side of the circle

.

 7.Now press the edges together with your fingers. Make sure the edges are completely sealed

otherwise they will open while frying and oil will get in and filling will come out.

  Continue filling the rest of the gujia in the same manner.

Heat about 1-1/2 inches of oil in a frying pan on medium heat.

Place the gujia in the frying pan few at a time.

After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides.

When they are done cooking, lift them out of the oil with a slotted spoon.

Garnishing:
Optional : if u want to make witout coating then you can  make . it is optional but it increase the taste of gujiya.

1. Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.
2. Dip the gujias into the syrup making sure they are coated with syrup all around.
3. Place the gujias on a wire rack to allow the extra syrup drain.
4. Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.
5. Gujias will be dry in an hour.
6. Gujia can be stored in airtight container up to a month..

Tips

1.   Keep in mind mix sugar in mawa when mawa gets cool.
2.   Seal the gujiya very carefully otherwise they will split and stuffing will come outside.
3.  Don’t fry on high heat; the gujia crust will be too soft and not crispy.

Linking to Spotlight : Healthy Snacks @ Cuisine Delights & Recipe Junction

Linking this to Radhika,s event lets-cook-18-starters-appetizers.html

Kalakand

One of  my favourite recipe and very famous in north india. Generally we use to it make it in our home in day to day life But this recipes takes time so most of us  makes it ocassanllly ...it have sweet miky taste in it. In india some people called it Milk cake also .so enjoy this Milk cake .

Ingredients:

• 8 cups or 2 quart milk
• 1/2 cup sugar
• 2-3 Tbsp Lomon juice (for makinf paneer)
• 10-12  sliced almonds or pistachio for garnishing

Method:

Making Paneer:

• Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

•  when milk comes to a boil, add the lemon juice and stir the milk gently. The curd will start separating from the whey, now turn off the heat.

• Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.

 

• Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
• To take out the excess water, squeeze the wrapped paneer.
•  Do not knead the paneer.

Making Kalakand:

• Now Boil remaning 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups or one and half cup .
• Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
• When it reamins 2 cup Add the paneer in the milk

•            Add sugar and keep stirring till the mixture thickness and form a soft dough consistency.

 

• continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.

• Pour it over greased plate keeping about half inch thick.
• Let it cool for about one hour. Cut the kalakand in squares.
• Granish it with almond and pistcho.

KalaKand and Mawa Gujiya

 

According to U.S today is Lord Krishana Birthday or  Krishana Janamastmi so wish u all my blogger friends very  happy Krishana Janamashtmi .

For  Click Here Kalakand recipe



On Krishana janamastmi i prepare kalakand for Lord  krishana and mawa gujia for  family

generally we made mawa gujiya on Holi or in sawan but i like it most that whyi  prepared it  today also.

Chek recipes  Click here Mawa Gujiya

Mawa Gujiya

Sorry!! Friends due to time constratints could not post the reicpes will post soon

Thanks !!

&

Enjoy Krishana Janamashtami !

Milk Dalia (Breakfast)

Ingredients

1/2 cup Dalia(cracked wheat)
2 cup milk
4tbsp sugar
1tbsp crushed or sliced coconut
10-15 Raisins or Kismish
5 Almond (coarsely sliced)
pinch of cardamom powder

Method 
In a pressure cooker ,heat ghee and saute the dalia util it turns little brown or you get the aroma  .
Add twice amount of water in pressure cooker and cook it on medium heat, until one whistle. keep it aside
On other side boil the milk .Add cooked dalia and suger in it and stir it for 5 minutes .
Add raisins,coconut in it and stir it again utill dalia mixed well with milk.
For granshing sprinkle almond on the top.  you can serve it warm or if you want cold then put it in to refrigerator for 1 hour and enjoy this meal.


Note . If you do not want to boil the dalia in the pressure cooker then you can directly cooked it with milk after toast it .
To boil the dalia in the milk, take some more milk or mix 1/2 cup of water in the milk.
Cooked it with milk on medium heat and stirr it untill it trun in to thick milk dalia.


Linking To cook with whole Grains hosted by priyaeasyntastyrecipes

Aloo Halwa Fasting

Aloo\Potato Halwa

Ingredients:

4 medium size potato
3 Tbsp Ghee
1/2 cup sugar

For Granshing
7-8 Almond(cut from between)
10 Raisins
Pinch of cardamom powder

Method:

wash and boil the potato on medium heat on two whistle or until they cooked very well  .

 Now peal,  grate or mash them finely.

Take  heavy bottom  pan on medium heat pour ghee ,potato and sugar .

Keep stirring  this ,till this turns in to golden brown heat or aroma comes 

stir this, till it leaves ghee or starting leaving the pan .There should be no lumps.

serve in to the bowl and garnish it with all the ingredients under the granshing section.

Note -  see the color of halwa and mashed potato both have so much of differences and you have to fry it until you get this golden brown color.

Khoya Til Laddo (Fatsing)

we can eat these ladoo in fast also, Sawan month  is going on and in this month we worship of God  shiva and have fast so i thought to make it .

Ingredients:

 1cup  Khoya\Mawa ( Dried whole milk)
 2TbspSesame Seeds (til  Coarsely powdered roasted )
 2Tbsp Powdered sugar
2tsp Almond powder(optional)
1 Tbsp shredded coconut
10-15 no of Raisins(For Garnishing)

Method:

1. Roast the khoya on low flame till it is very light golden yellow color.
2. Let is cool for few minutes.
3. Then add coarsely powdered roasted sesame seeds and mix it.
4. Add powdered sugar and almond powder and coconut .
5. Mix well and shape into small balls.
6. Decorate it with on the top from raisins.

For Khoya/Mawa:

1. Method for Making Khoya in Microwave:
2. Take three cups of full cream milk powder in microwave oven proof dish
3. Add sufficient water to make a thick paste.
4. Add 2 tablespoon of ghee.
5. Cover with plastic cling film and microwave for 3 minutes with in between stirring. (Time depends on power of Microwave oven.)

Note:- If the mixture is too hot then the sugar will melt so care has to be taken that mixture should not be hot.

• For almond powder take 20 -30 almond and grind it in to the mixi.

• For making the khoya wihout micowave chek here
• I used home made khoya from whole milk .

Til Chikki

Seasame seed hight in protein every 100 mg sesame seed(til) have 22.3gm protien and 559 calories
This recipes is full of protien and calories.. so enjoy !!

Ingredients

• 1/2 Cup Sesame Seeds (til)
• 1/3 Sugar or Jaggery
• 1 tsp Ghee or Butter(unsalted)
• 2tsp penuts (roughly crushed)
• 1/2 tsp Ghee ( for greasing  the tray)

Method:

1.Til,2.sugar,3.Ghee,4.Penuts

1. Roast the sesame seeds till they are light golden in color. Cool and keep aside.
2. In the meantime, grease the back of flat tray with a little ghee and keep it aside.
3. Heat the ghee in a pan and add the suger to it.
4. Simmer over a slow flame till it caramelises and forms a hard ball when you add a drop in cold water.
5. Add the roasted til and mix it thoroughly with the melted sugar. You may need to put out the flame during this process.
6. When the mixture is ready, pour the entire mixture over the greased thali . Roll it out into thin sheets using a greased rolling pin or you can use bowl but bowl should be plan from bottom. 
7. After 5 minutes moov the knife in it in to squrae shape.
8. Store in an air-tight container.

In Microwave

1.   you can roast the sesame seed in to the micorowave.Put the sesame seed in microwave prof bowl .
2. On the microwave for 2 minutes and give the stir for 1 minutes and fold the sesame seed and again microwave it again for 3 minutes or util it trun light brown
3.   if you are using jaggery then melt it in to the microwave. In a bowl add 1tsp ghee ,jaggery and reapet same process as we did  for seasame seed .but  for jaggery it will take 5-6 minutes  or u can microwave it utill it get melted.

        

Instant Bread Malpua

Ingredients

• 4 Bread 
• 1 tbsp malai or wipped cream(optional)
• 2tbsp oil(for fry the bread)

for syrup:

• 1 cup sugar
• saffron a pinch
• 1 cup water
• cardmom powder a pich

Method:

1. cut the bread slice in to  desired shape and fry the bread slice in meduim heat from both sides, utill it crispy and brown .
2. Remove from the oil with a slotted spoon and press them with another spoon to drain oil.
3. Now drop the Bread slices in to sugar syrup and flip with spoon utill both side coated.

4. After 30 seconds take out  the bread from sugar syrup and serve in the palte.
5  apply wipped cream on the top of the slice .decorate it


For Syrup:

1. mix sugar and water in the pan and boil on medium heat.
2. syrup should feel sliky in your finger.Take out  from the heat and   add cardamom powder,saffron.

Tips : if you don't want to fry  the bread in the oil then you can use  toaster
until it get crispy

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