Ghujiya

Ghujiya
A holy special recipe that will surely win your heart.
Chef Ranveer Brar's Ghujiya recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-15-17 Min

Type

- dessert

Difficulty

- Easy

Preparation Time

- 10-15 Min

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INGREDIENTS

  • FOR Pakoda
  • 1½ cup green moong
  • ½ cup onion
  • 2 tbsp ginger
  • 7 to 8 garlic cloves
  • 2 tsp carom seeds
  • 2 tsp coriander seeds
  • Water
  • 2 to 4 tbsp gram flour
  • ½ tsp cumin powder
  • 1 tsp red chilli powder
  • 1 tsp raw mango powder
  • 1 tbsp coriander leaves
  • Salt
  • FOR Masala
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 tbsp ginger garlic paste
  • 1 tbsp onion paste
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp tomato puree
  • ¼ cup curd
  • 2 tomatoes
  • Salt

HOW TO PREPARE GHUJIYA

  1. 1

    In a mixing bowl add refined flour, ghee, saffron water and water.
  2. 2

    Knead it well and make a dough of it.
  3. 3

    Allow the dough to rest for 10 minutes.
  4. 4

    For the filling: Heat ghee in a pan.
  5. 5

    Add semolina pistachio soft, grated milk fudge, chopped pistachios, chopped raisins, cardamom powder and saffron water.
  6. 6

    Roast them well.
  7. 7

    For the Ghujiyas: Once the dough is ready, make small balls out of it.
  8. 8

    Then roll out the small dough balls and cut it into circles with a round shaped cookie cutter.
  9. 9

    Stuff the dough with the prepared filling.
  10. 10

    Then seal the dough and shape it into a half moon.
  11. 11

    Design the edges with the help of a fork Deep fry the ghujiyas in oil.
  12. 12

    Fry until they turn golden brown and place them onto a tissue paper to extract the excess oil from it.
  13. 13

    For the plating: Sprinkle cocoa powder on a rangoli stencil and make a design on a plate.
  14. 14

    Glaze the prepared ghujiyas with honey and decorate it with a silver leaf.
  15. 15

    Garnish the gujiyas with rose petals and sprinkle powdered sugar on it.
  16. 16

    Serve gujiyas with Thandai.

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