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By Contents Chicken Lamb Pork River Fish Sea Fish Green Vegetables Potato Tomato Mushroom Fruits Flour Gram Flour Cottage Cheese Rice Black Gram By Region North India South India East India West India Far East South East Continental Mughlai | home > cooking >North India >Snacks Gujia for Holi Serves 6 Preperation Time 45 Minutes Contents Gram Flour Ingredients 1. Maida - 60gms 2. Ghee - 10gms 3. Cold water - 15ml approx. Mixture for filling: 1. Khoa - 30gms 2. Roasted suji - 10gms 3. Desiccated coconut - 10gms 4. Chopped nuts ( almonds,cashew,pista ) - 6 each 5. Castor sugar - 20gms Syrup for Lavang Latika : 1. Sugar - 100gms 2. Water - 25ml 3. Ghee - for frying Recipe 1. Take maida in a thali and make a well in the centre. Add melted ghee and lightly mix with fingertips. 2. Add water and make stiff dough as for samosas. 3. Prepare filling by cooking khoa for some time. Remove and cool. Add roasted suji, desiccated coconut and nuts. Mix well and add sugar. 4. Make six balls out of the dough and roll into small puris. Divide filling into six equal portions. 5. Put one portion of khoa mixture into the center of each puri. Moisten the edges with a little water and fold into a semicircle, pressing the edges together. A gujia mould can also be used. 6. Deep fry to a golden color on a slow heat. For lavang latika: 1. Proceed as for gujia till step four. Put 1/6th filling in the center of each round. Moisten the edges of puri and bring opposite ends to overlap in the center. Press the folds, turn over and bring the two flaps of the "envelope" to the center and fix a clove to secure the folds. 2 Heat the ghee in a kadai, remove from the fire and add lavang latika at a very low temperature. When the bubbles subside put the kadai back on fire and continue frying on moderate heat till golden brown. 3. Make a syrup of sugar and water, clean with diluted milk and cook it to two threads’ consistency. Dip the lavang latika in syrup and drain them. BACK SUGGEST A RECIPE TOP |
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