Milk Powder Stuffing Gujiya (Kajjikayalu)2017-06-24
- Cuisine: Andhra Cuisine, Indian
- Course: Andhra Pindi Vantalu, Diwali Sweets, dussehra specials, Dussehra Sweets, Festive Specials, Region Specials, Sankranti Specials, Sweets & Desserts
- Skill Level: Intermediate
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- Yield : 10 to 15 Numbers
- Servings : 5 Nos
- Prep Time : 30m
- Cook Time : 25m
- Ready In : 60m
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This information is per serving.
Milk Powder Stuffing Gujiya
- All purpose flour - 200 grams
- Ghee - 50 grams
- Salt - pinch
- Oil or Ghee- for deep fry
- Sugar powder - 100 grams
- Milk powder - 200 grams
- Cashew nuts - 20
- Almonds - 20
- Kismis - 20
- Milk - 200 ml
- Chironji - 1 tablespoon
- Green cardamoms - 3
Making of Stuffing : Add maida and add pinch of salt, Add Melted ghee and mix with boiled and cooled milk 100 ml, Knead the dough for 5 minutes and keep a side leftover milk then Rest for 30 minutes
Crush almonds and cashew nuts, Add chironji and Mix well and keep a side
Heat a kadai and melt ghee, Add 100ml boiled milk, Add milk powder and stir well, Keep on stirring until thickMawa will generate now then Switch off the stove and take out in a bowl and allow to luke warm
Grind the sugar also add green cardamom to the sugar for getting the good smell, Add dry fruits, Add Raisins, Mix and keep aside to cool down
Take dough balls and flat like chapathi, take a kadai and heat oil or ghee let it heat Grease oil on platform and press like poori and as thin as possible to get a perfect crunchy gujiya now take a gujiya maker and Grease with ghee on surface, Place a flatened poori on gujiya maker, add stuffing of 1 to 2 tea spoons of stuffing press close the gujiya maker and remove the excess poori and seal the edges by adding the water in the edges and make a the Raw gujiyas and keep aside
Heat kadai add oil for deep fry keep the flame in medium and add one by one and fry on both sides until the gujiya turns in to loght brown colour let these cool for 1 hour and store in a air tight containers and these will lost for 15 days.
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