Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, three coloured gujiya. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Three coloured Gujiya is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Three coloured Gujiya is something which I’ve loved my whole life.
Gujiya recipe with step by step pics. Gujiya is a popular North Indian sweet of a crisp, flaky pastry filled with a sweet khoya and dry fruits stuffing. In this post, I am sharing both fried and baked version of.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook three coloured gujiya using 16 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Three coloured Gujiya:
- Take 3 cup Refined flour
- Take 1/2 cup Ghee
- Make ready Curd or Milk – 1 ½ tsp each (4 ½ tsp)
- Take For three Colour:
- Prepare Beetroot juice: 1 tsbp
- Take 2 Tsp Peas paste:
- Take 2 tsp Carrot paste:
- Prepare (you should boil when separately, drain and make a smooth paste)
- Prepare For stuffing
- Prepare Semolina - 3/4 cup (150 grams)
- Take 3/4 cup Powdered sugar -
- Get Dry fruits - 1 cup (cashews, walnuts, almonds, raisins, hazelnut, pecans, sliced dry apricots, pistachio)
- Take 3 tsp Desiccated coconut
- Prepare 7-8 Green cardamom
- Prepare Ghee - for frying gujiyas and roasting semolina
- Get You can also Bake them. Baking three coloured Gujiya’s instructions at the end
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Steps to make Three coloured Gujiya:
- Take flour 1 cup flour in three separate vessels add: beetroot, peas paste, carrot paste separately ghee(1 tbsp each) and curd (1 ½ tsp each) in to it. Mix all ingredients really well.
- Now add water only if required and knead stiff and tight dough, same as required for making pooris. Cover the dough and keep it aside for one hour.
- For making stuffing: - - Finely chop all dry fruits. Peel cardamom and make powder. Take 2 tbsp ghee in a wok and heat it sufficiently. Add semolina in ghee and stir it constantly. Roast until semolina turns golden brown in color. After roasting semolina, add chopped dry fruits into it. Roast for 1 to 2 minutes and mix all ingredients. Turn off the flame and keep stirring the semolina. Take out semolina in a bowl and allow it to cool.
- Knead the dough again until smooth. Make 25 small dough balls and cover them. - - Important step: When semolina cools, add powdered sugar, coconut and cardamom powder into it. Mixture for stuffing gujiyas is ready.
- Take one dough ball roll, do same with other two. Now make plait. Cut then in equal parts and roll it out in a poori with 3 to 4 inch diameter. Place the rolled poori in a plate. Roll out at least 10 pooris. Now stuff these pooris for making gujiyas. For this, take one poori, place it over the mold and stuff it with 1 or 1.5 tsp stuffing. Spread some water on the corners. Close the mold, press gently and remove the extra dough from it. Open the mold, take out gujiya and place it over a plate.
- Likewise, prepare all gujiyas and place them in a plate. Cover them so that they don't dry.
- Fry the Gujiyas: - - Take ghee in a wok and heat i sufficiently. Place gujiyas in medium hot ghee and fry on low-medium flame until they turn golden brown in color from both sides. Take out the fried guijyas in a plate with absorbent paper. Likewise fry all gujiyas. - - Mouth drooling Gujiyas are ready. Serve these tantalizing and piping hot gujiyas with Mango Rabri. Or just serve three coloured gujiya on its own.
- Baking instructions: - - Preheat the oven to 200 degrees and put the ghee glazed Gujiya tray on the wired stand. Set the oven at 200 degrees for 10 minutes. Take the gujiyas out after 10 minutes and check them. They should be brown from the top. Then turn at cook for another 4-5 minutes. It should be golden from both sides.
- Another option to get glaze on the gujiya: you can coat the gujiya with condensed milk to glaze it. It’ll look shiny and tempting. Dilute the condensed milk a little using regular milk. Coat the gujiyas with this sweetened milk using a brush. Turn it over and coat it from the other side too, now bake it for another 5-6 minutes, making sure that you don’t overcook them. It takes 15-18 minutes to bake gujiya. Serve the gujiyas hot and piping and enjoy the taste.
- When they cool down, you can put them in an air-tight container and store them for up to a week.
Crispy and flaky traditional Gujiya recipe is rich and delicious. Packed with the goodness of desiccated coconut and dry nuts, its. The usual Gujiya which is tried and tested for ages now but that pinch of nutmeg can make all the difference. Just the mere mention of jam in a gujiya evokes enough sweetness around you. A gujiya (Hindi: गुजिया) or a perakiya (Hindi: पेड़कीया) is a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee.
So that is going to wrap it up with this exceptional food three coloured gujiya recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
