Ghujiya


Ingredients:

For Dough:
• Refined Flour : 2 cups
• Ghee : 2 tbsp
• Saffron Water : 1 tsp
• Oil : for frying

For Filling:
• Ghee : 1 ½ tbsp
• Semolina : 3 tbsp
• Pistachio Soft : 2 tbsp
• Grated Milk Fudge : ½ cup
• Pistachio : 1 tbsp
• Raisins : 1 tbsp
• Cardamom Powder : 1 tsp
• Saffron Water : 1 tsp
• Powdered Sugar : Ό cup

For garnish:
• Cocoa Powder : to decorate
• Honey : to glaze
• Silver Leaf : as required
• Rose Petals : few
• Powdered Sugar : 1 - 2 tsp
• Thandai : to serve

Procedure:
• To prepare dough in a bowl add refined flour, ghee, water, saffron water and knead it.
• Rest the dough for 10 minutes.
• To prepare filling heat ghee on a pan. Add semolina and roast it.
• Add pistachio soft and grated milk fudge.
• Finely chop pistachio and raisins and add to the pan mixture.
• Add cardamom powder, saffron water, powdered sugar and mix well.
• Make dumplings of the prepared dough and roll into thin sheet.
• With a ring mould cut it into circles and wet their edges with water.
• Stuff the prepared filling in this and seal it.
• Fry these prepared Ghujiyas in hot oil and remove on a tissue paper.
• For plating, on a coloring palette place a rangoli stencil.
Sprinkle cocoa powder on the stencil and prepare a design.
• Glaze the prepared Ghujiyas with honey and decorate with the silver leaf.
• Place these Ghujiyas on the coloring palette. Decorate with rose petals and powdered sugar.
Serve Gujhiyas with Thandai

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