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Preparation Time : 30
Cook Time : 20
Total Time : 50
For outer covering : Maida / plain flour: 1 cup
Sooji/ Rava: 1/4 cup
Salt: 1/4 tsp
Milk: 1/2 cup
Oil/ ghee: 1 tbsp
For filling: Dessicated coconut: 1 cup
Powdered sugar: 3/4 cup
Cardamom powder: 1 tsp
Poppy seeds: 3 tbsp
Dry fruits: 2 tbsp chopped
Mix all the ingredients given under the outer covering mentioned above.
Knead into a semi soft dough.
Keep aside for 15 mins.
Dry roast coconut in a pan for a minute, keep aside.
In the same pan dry roast poppy seeds for 20 to 30 seconds and keep aside.
Mix together roasted coconut, poppy seeds,cardamom powder,powdered sugar and chopped dry fruits. Mix well.
Now make small balls out of the dough and roll into small poori size .
If using mould, keep the ball inside the mould, place filling in the centre and press the mould.
If not using a mould, directly spread filling at the centre,close and seal the edges.
Heat oil in a wok, add the gujiyas and deep fry in low flame.
Drain and keep aside. Let the gujiyas cool down before serving.
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