Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, three coloured gujiya. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Three coloured Gujiya is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Three coloured Gujiya is something that I’ve loved my whole life.
Baking three coloured Gujiya's instructions at the end. Borek is a Turkish dish, a thin pastry dough called Yufka. Borek maybe baked or fried with different kinds of fillings such as carrots, spinach, potatoes, cheese, minced meat..
To begin with this recipe, we must prepare a few ingredients. You can cook three coloured gujiya using 16 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Three coloured Gujiya:
- Take 3 cup Refined flour
- Prepare 1/2 cup Ghee
- Take Curd or Milk – 1 ½ tsp each (4 ½ tsp)
- Prepare For three Colour:
- Take Beetroot juice: 1 tsbp
- Get 2 Tsp Peas paste:
- Get 2 tsp Carrot paste:
- Take (you should boil when separately, drain and make a smooth paste)
- Make ready For stuffing
- Get Semolina - 3/4 cup (150 grams)
- Prepare 3/4 cup Powdered sugar -
- Make ready Dry fruits - 1 cup (cashews, walnuts, almonds, raisins, hazelnut, pecans, sliced dry apricots, pistachio)
- Make ready 3 tsp Desiccated coconut
- Take 7-8 Green cardamom
- Prepare Ghee - for frying gujiyas and roasting semolina
- Get You can also Bake them. Baking three coloured Gujiya’s instructions at the end
Meanwhile dry roast suji till golden brown in color. A gujiya (Hindi: गुजिया) or a pedakiya (Hindi: पेड़कीया) is a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. Gujiya Recipe - Steps to prepare and seal Gujiya. Divide the plain flour gujiya dough into lemon size balls.
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.
Gujiya is a traditional sweet, deep-fried, half-moon shaped dumpling. The outer layer is made from all purpose flour and is crispy yet flaky in texture. The stuffing is made from mawa (khoya), sugar, nuts and is very rich, sweet in taste. Different regions of India have their own name and version of. Gujiya is a special sweet, which is made in every household in India during Holi.
So that’s going to wrap this up for this special food three coloured gujiya recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
