Diet & Nutrition

Holi recipes – GULKAND SHAHI GUJIA

Holi recipes by Chef Ajay Mathur, Executive Chef – Jaypee Palace Agra

GULKAND SHAHI GUJIA

 (Mouthwatering delicacy specially curated for the festival of Holi)

Gulkand Shahi Gujiya

Number of Pieces- 25

Gulkand Sahi Tukda (1).JPG

INGREDIENTS

GHEE                                                800 ml

MAIDA                                              500gm

OIL                                                    120ml

FOR THE FILLING

KHOYA                                             600gm

GREEN CARDAMOM POWDER   8gm

ALMOND                                         25gm

RAISINS                                           25gm

DRIED COCONUT                           25gm

SUGAR                                             350gm

GULKAND (Rose petal)                 25gm

CHANDI VERK                               01 Leaf

PISTA                                              05 gm

Preparation:

  • Sieve the flour. Mix the Maida with Oil. Using fingers, mix well so that the mixture takes the form of bread crumbs and binds to a certain extent.
  • Now add some water and knead lightly. Keep adding water as required and knead into soft but tight dough. Set aside and cover.
  • Now mash the Khoya and fry it in a kadai till it turns light brown in color.
  • Add sugar and cardamom powder into the khoya and mix well.
  • Add almonds, cashew, coconut and raisins. Fry for 2 minutes. Allow it to cool.
  • Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
  • Fill half the round with the khoya mixture and with rose petal sweetened (gulkand).
  • Fold it and seal the round, twisting the edges inwards. Take care that the filling doesn’t ooze out.
  • Heat ghee in a pan and deep fry the gujiyas in batches on a medium flame.
  • When golden brown in color, drain and remove.
  • Arrange on a plate and cover with Chandi Verk and Pista

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