Chandrakala Gujhiya is round shaped in appearance. It is mostly made in North India. If you get Gujhiya dipped in sugar syrup then the fun of the festival increases. Today we are going to teach you the recipe of Shadi Chandrakala Gujhiya which will melt in your mouth as soon as it goes in. Read More
Material
Ghee 1 tbsp + 1 tbsp
chironji 1 tbsp
almonds chopped 1 tsp cashews chopped 1 tsp
pistachios chopped
1 tsp
semolina 2 tbsp
desiccated coconut ½ cup
khoya 1 cup
cardamom powder ½ tsp
all purpose flour 1 1/ 2 cups
Water as required + 1 cup
Oil for frying
Sugar 1 cup
Silver leaf (Varak) 2 nos.
Method
- Heat the pan, add ghee, chironji, almonds, cashews, pistachios and fry for 30 seconds.
- Now add semolina and fry for 1 minute.
- Now add dry coconut to it and fry it for 2-3 minutes.
- Take it out in a bowl, then add khoya, cardamom powder and mix well, keep aside.
- Add flour and ghee in a paratha and mix well.
- Now add water and knead a stiff dough.
- Cover it with a wet muslin cloth and keep it for 10-15 minutes.
- In another pan, add sugar and water and let it cook on low flame.
- Now make a roll of it and make small balls from it.
- Take two portions at a time and roll them into small puris. Apply water on the edges of the puri.
- Place the stuffing in the center of one puri and cover it with the other puri, pressing the edges to seal completely. Make continuous pinch folds to get the pattern.
- Prepare the rest in the same manner.
- Now put Chandrakala in hot oil and fry it on low flame till it turns golden.
- Take it out on paper and let it cool.
- Now add sugar to water, heat it and turn off the gas once syrup is formed.
- Now put Chandrakala in the syrup and cover it from all sides.
- Take it out in a serving plate, garnish with pistachios and silver leaves.
