Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, three coloured gujiya. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Three coloured Gujiya is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Three coloured Gujiya is something which I have loved my entire life. They are nice and they look wonderful.
Gujiya recipe with step by step pics. Gujiya is a popular North Indian sweet of a crisp, flaky pastry Gujiya do resemble empanadas and very much popular in north India, especially during Holi festival. Just a mention is enough to make tons of people crave for one immediately!
To begin with this recipe, we must prepare a few components. You can have three coloured gujiya using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Three coloured Gujiya:
- Take 3 cup Refined flour
- Get 1/2 cup Ghee
- Take Curd or Milk – 1 ½ tsp each (4 ½ tsp)
- Get For three Colour:
- Get Beetroot juice: 1 tsbp
- Prepare 2 Tsp Peas paste:
- Prepare 2 tsp Carrot paste:
- Make ready (you should boil when separately, drain and make a smooth paste)
- Make ready For stuffing
- Get Semolina - 3/4 cup (150 grams)
- Make ready 3/4 cup Powdered sugar -
- Prepare Dry fruits - 1 cup (cashews, walnuts, almonds, raisins, hazelnut, pecans, sliced dry apricots, pistachio)
- Take 3 tsp Desiccated coconut
- Prepare 7-8 Green cardamom
- Get Ghee - for frying gujiyas and roasting semolina
- Get You can also Bake them. Baking three coloured Gujiya’s instructions at the end
Crispy and flaky traditional Gujiya recipe is rich and delicious. Packed with the goodness of desiccated coconut and dry nuts, its. Gujiya (Gujia) is a traditional sweet, deep-fried, half-moon shaped dumpling. The outer layer is The authentic gujiya has a stuffing of sweet mawa or khoya.
Instructions to make Three coloured Gujiya:
- Take flour 1 cup flour in three separate vessels add: beetroot, peas paste, carrot paste separately ghee(1 tbsp each) and curd (1 ½ tsp each) in to it. Mix all ingredients really well.
- Now add water only if required and knead stiff and tight dough, same as required for making pooris. Cover the dough and keep it aside for one hour.
- For making stuffing: - - Finely chop all dry fruits. Peel cardamom and make powder. Take 2 tbsp ghee in a wok and heat it sufficiently. Add semolina in ghee and stir it constantly. Roast until semolina turns golden brown in color. After roasting semolina, add chopped dry fruits into it. Roast for 1 to 2 minutes and mix all ingredients. Turn off the flame and keep stirring the semolina. Take out semolina in a bowl and allow it to cool.
- Knead the dough again until smooth. Make 25 small dough balls and cover them. - - Important step: When semolina cools, add powdered sugar, coconut and cardamom powder into it. Mixture for stuffing gujiyas is ready.
- Take one dough ball roll, do same with other two. Now make plait. Cut then in equal parts and roll it out in a poori with 3 to 4 inch diameter. Place the rolled poori in a plate. Roll out at least 10 pooris. Now stuff these pooris for making gujiyas. For this, take one poori, place it over the mold and stuff it with 1 or 1.5 tsp stuffing. Spread some water on the corners. Close the mold, press gently and remove the extra dough from it. Open the mold, take out gujiya and place it over a plate.
- Likewise, prepare all gujiyas and place them in a plate. Cover them so that they don't dry.
- Fry the Gujiyas: - - Take ghee in a wok and heat i sufficiently. Place gujiyas in medium hot ghee and fry on low-medium flame until they turn golden brown in color from both sides. Take out the fried guijyas in a plate with absorbent paper. Likewise fry all gujiyas. - - Mouth drooling Gujiyas are ready. Serve these tantalizing and piping hot gujiyas with Mango Rabri. Or just serve three coloured gujiya on its own.
- Baking instructions: - - Preheat the oven to 200 degrees and put the ghee glazed Gujiya tray on the wired stand. Set the oven at 200 degrees for 10 minutes. Take the gujiyas out after 10 minutes and check them. They should be brown from the top. Then turn at cook for another 4-5 minutes. It should be golden from both sides.
- Another option to get glaze on the gujiya: you can coat the gujiya with condensed milk to glaze it. It’ll look shiny and tempting. Dilute the condensed milk a little using regular milk. Coat the gujiyas with this sweetened milk using a brush. Turn it over and coat it from the other side too, now bake it for another 5-6 minutes, making sure that you don’t overcook them. It takes 15-18 minutes to bake gujiya. Serve the gujiyas hot and piping and enjoy the taste.
- When they cool down, you can put them in an air-tight container and store them for up to a week.
Hence it is known as Mawa gujiya as well. Usually Gujiya are stuffed with dry coconut and sugar mixture during diwali. But for holi generally As holi is coming, even I am preparing Gujiya. So I am sharing recipe so that you can add them in your. Buy Gujiya and Namkeens from Giftalove at reasonable price & get Free Delivery.
So that’s going to wrap it up with this exceptional food three coloured gujiya recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!