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 !