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Before you jump to Gujiya….. dry fruits potli recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater
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We hope you got insight from reading it, now let’s go back to gujiya….. dry fruits potli recipe. To make gujiya….. dry fruits potli you need 15 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Gujiya….. dry fruits potli:
- Take For stuffing
- Prepare 400 gm -Mawa (khoya) -
- You need 100 gm Semolina -
- You need 2 table spoon Ghee -
- Take 400 gm Sugar -
- Provide 100 gm Cashew Nuts -
- Provide 50 gm Raisin –
- Use 1/2 cup Dried figs chopped
- You need 1/2 cup Seedless dates chopped
- Take 7-8 Small Cardamom -
- Use 100 gm Dry coconut -
- You need For gujiya dough-
- Prepare 500 gm White flour -
- Use 50 gm Milk or Curd -
- You need 125 gm Ghee -
Instructions to make Gujiya….. dry fruits potli:
- For the pastry, sift the flour into a bowl and rub in the ghee with your fingertips till the mixture resembles breadcrumbs. Add one-fourth cup and one tablespoon of cold water and knead into a stiff dough. Cover with piece of damp muslin and set aside for fifteen minutes.
- For the filling, heat a non-stick pan; add the khoya and sauté for three minutes or till the fat separates. Set aside to cool.
- Add the figs, dates, cashew nuts, almonds and walnuts, and mix well. Divide into twelve equal portions.
- Divide the dough into twelve equal portions and shape into balls. Roll out each ball into a puri.
- Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.
- Step 5 Heat sufficient oil in a non-stick kadai; gently slide in a few gujiya at a time, and deep-fry for five to six minutes or till golden brown.
- Step 6 Drain on absorbent paper and store in an airtight container when completely cold.
Dry Fruit Ghughra or Gujiyas or Kadubu (Karnataka) Recipe are nothing but pockets of pastry crust, filled with dry fruits and deep fried to a crispy golden finish. Ghughra also called as Gujiya in Rajasthan have been a favorite of mine, ever since I was a child. These half moon shaped deep fried. Every year Gujiya has always been a part my holi celebration but the only thing that has always bugged me is the pastry dough I mean it is only the Haldiram's and the Bikaner's the one to get it right well I guess because the perfect dough takes a lot of efforts So here is me presenting a perfect recipe for. Also find here related product comparison
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