Gujiya with khoya
INGREDIENTS:
For the filling:
2 cups freshly grated coconut
100 gms khoya
3 tbsps of sugar
1 tsp elaichi
3 tbsps broken cashews
3 tbsps ghee
For the gujiya
200 gms maida
75 gms sooji
2 tbsps powdered sugar
4 tbsps ghee
For deep frying – oil or ghee
To prepare the filling:
Heat the ghee and fry the coconut on low heat. Add elaichi powder and the khoya once the coconut is a light golden brown. Continue to stir and cook adding the sugar. Cook till sugar melts stirring from time to time. Put off the heat and add the broken cashew pieces. Set aside to cool on room temperature.
To prepare the gujiya:
Sift together the maida, sooji, sugar powder and pinch of salt. Mix in the ghee and with little water from time to time knead into a pliable dough. Keep aside covered with a muslin cloth for 15 minutes. Divide the dough into small approximately 10-12 portions. Roll each into a small 2-inch diameter circle. Place a small portion of the filling in the centre and fold to cover the filling. Seal the ends. It is best to use a mould to assemble the gujiya. Heat oil or ghee for deep frying. Place 4-5 gujiyas together and fry on medium heat first till a light golden brown. Then reduce the heat and cook on low heat to make the gujiya crispy and golden brown. Cool to room temperature and store in air tight containers.
Oil less Homemade chevda with cornflakes and poha
INGREDIENTS:
1 cup poha- flattened rice
2 cups cornflakes
Half cup dried coconut -copra cut into thin slices
2 dried red chillies
150 gms peanuts
Salt
2 tsps sugar
1 tsp turmeric powder
3 tbsps curry leaves
2 tsps chaat masala
1 tsp red chilly powder
60 gms raisins
Dry roast the poha, peanuts, curry leaves, red chillies all at one time in a kadhai over low heat stirring from time to time. Once the poha begins to get crispy, this should take 3-4 minutes stirring from time to time. Add the salt and put off the heat. Mix in the sugar and red chillies and chaat masala. Mix gently and add the cornflakes. Mix. Now add the copra and raisins. Cool to room temperature and store in airtight bottles.
