gujiya recipe, how to make gujiya recipe in holi, veg recipe of india

gujiya recipe, how to make gujiya recipe in holi, veg recipe of india

Holi is a Hindu spring festival, originating from the Indian subcontinent, celebrated predominantly in India and Nepal, but has also spread to other areas of Asia and parts of the Western world through the diaspora from the Indian subcontinent, also known as the "festival of colors" or the "festival of love"

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Chef : Sulekha
Recipe servings : Choice
Cook Time : 20 to 25 minutes
Prep. Time: 10 to 15 minutes
Total Cook Time : 25 to 30 minutes
Recipe : gujiya recipe

Ingredient of gujiya recipe 

4 cups flour, 2 teaspoons of cardamom, 200 gm of mawa, 1/4 cup semolina, 1 cup sugar, 1 spoon finely chopped almonds.

Gujiya recipes can be prepared by following a few simple steps. Add a bowl, flour and water to make a soft dough. To enhance the taste of this traditional recipe, add some ghee to it. To make the dough soft, sprinkle some water and knead it well.

Once the dough gets a perfect consistency, then keep it aside for 60 minutes. Please give it. In the meantime, take a deep fry pan and fry it till it becomes golden and it is golden and keep it aside for cooling. Add sugar, green cardamom and almonds in the stomach and mix well. Mix this stuffing more delicious

To make it, add some dry roasted dried fruits and raisins, this will bring a good harvest in the Gujiya Recipe. Walking on the next step, take two drops of ghee or refined oil and spread it well on your palms. Then make small rounds from the dough and make a cup-like spot in the dough round to fill the semolina stuffing.

After filling the filling seal corners in such a way that it is time to take the guzzle, Heat the ghee in a pan over low flame. Fill the gujiya from golden brown to all sides and serve it with some cooling and spicy pakoras. Garnish it with some saffron straw and crushed pistachio. You can also serve it with some rabbi.

gujiya recipe is made especially at the festival of Holi, it is very sweet recipe and it is eaten for many days.

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