|1.||Maida 1 cup|
|2.||Ghee / clarified butter 1 tablespoon|
|3.||Oil 1 tablespoon|
|1.||Khoya / kova / mawa / khova 1/2 cup|
|2.||Dessicated coconut 1/4 cup|
|3.||Sugar 5 tablespoons or to taste|
|4.||Dry nuts, chopped, 1/4 cup|
|5.||Cardamom powder 1/4 teaspoon|
|1.||Sugar 1/2 cup|
|2.||Water 1/4 cup|
|3.||Milk 2 tablespoons|
|1.||Add ghee and oil to the maida.
water in small quantities and at the same
Ensure the dough is slightly firm.
and keep aside for about 20
sugar to a powder.
sugar powder, dessicated coconut, dry
nuts and cardamom powder to the grated khoya.
Filling is ready.
|1.||Add water to sugar.
till the sugar dissolves.
Boil for a minute.
the sugar mixture to remove any impurities.
the sugar mixture on a low flame till the
reaches a 1-thread consistency.
Sugar syrup is ready.
|1.||For the steps on rolling the
dough, placing the filling, making the raw gujiya and frying the same,
Common Cooking Steps - How to make Kajjikayalu / Karanji / Gujiya
aside the fried gujiyas on a paper napkin to
drop the gujiyas, 2-3 at a time, to the
hot sugar syrup.
the syrup on the gujiyas with a
spoon, so these are completely coated with the syrup.
the gujiyas on a plate.
Keep aside to dry.
/ mawa gujia is ready.
|TIPS||How to make Gujiya?|
|1.||If you do not want the gujiyas to be too soft, decrease the oil by about 1/2-a-tablespoon while making the dough.|
|2.||Grate the khoya as soon as you remove it from the refrigerator, because grating will be easy.|
dessicated coconut is not available, use a
portion of a dry coconut / copra and remove its brown, outer skin.
Grate the copra and then grind the gratings.
|4.||If you do not want to dip the gujiya in the sugar syrup, do not make it. Instead, add more sugar while preparing the filling.|
|5.||Add 1/2-teaspoon lemon juice soon after you make the sugar syrup to ensure it does not become solid quickly.|