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Tuesday, March 22, 2016

Mava/Khoya coconut Gujhiya

Holi without this awesome sweet feels incomplete. Crispy dryfruit, coconut and mava filled dumplings soaked in sugar syrup..This sweet is heavenly yummilicious. Everyone have their own way of making this sweet and various kind of fillings. There is no hard and fast science to make this, only some tips to make them crispy. so here presents my version of Gujhiya.

2 cup plain flour
3 tbs ghee melted
1/4 tsp salt
lukewarm water.
500 Gm khoya/mava
1/2 cup dessicated coconut
1/2 cup coarsly ground nuts(cashew,pistacheo, almond)
2 tbs crushed pistacheo for garnish
1 tsp cardomom powder
3/4 cup castor sugar. ( sugar quantity can be adjusted as per individual taste)
Sugar syrup:
1 cup sugar
1 cup water
2 tsp milk
Add salt and melted ghee in flour and mix well to get bread crumbs like mixture.
Now add lukewarm water little at a time and prepare a firm dough. Do not knead the dough too much. Cover with cling wrap or damp kitchen towel and keep aside to set for at least 1/2 an hour.

Sugar syrup:
Add 1 cup sugar to 1 cup water and cook on medium flame.
When sugar is melted add 2 tsp of milk.
collect and discard scum collected on top.
Cook until you get 1 string consistancy. Keep aside.
In a heavy bottomed pan take mava and keep stiring on medium flame for 2 minutes.
Add coconut and ground nuts, Keep stiring on low medium flame until u get a golden brown mixture.
Add sugar and Cardomom powder, mix well and switch off the gas. keep aside for cooling down.

Now devide the dough in 20 equal parts.
Take one part and roll it like a small poori.

Now add 1 table spoon of filing 

wet the circumfrance, fold and seal the edges properly so that filling does not come out while frying.

Make all of them and keep aside.
keep the dough and shaped Gujhiya covered all the time otherwise they will become dry.

Now heat oil in a deep bottomed pan and fry gunjhiya on medium flame until golden brown. Do not fry them on high as it'll result into softer gujhiya.

Drain on a paper towel and dip in hot sugar syrup nicely. 

Take out gujhiya gently and sprinkle with crushed pishtacheo while still warm.

Cool them slightly before serving. Enjoy your yummilicious Gujhiya. Happy Cooking, please leave feedback as it's important  for me to improve :)


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