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Chandrakala Gujiya Recipe

This is one of the easy and tasty sweet recipe in north India sides.i also just love this gujiya.i always make this gujiya in diwali festival season.

  • Prep time:
  • 15mins
  • cook time:
  • 30mins
  • serves:
  • 4

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Vegetarian

Level : Moderate

Cuisine : Indian

Course : NA

Tags

  • #RecipesCloseToMyHeart
  • #contest137
Ingredients

Ingredients For Chandrakala Gujiya Recipe

Methods
  • 1. For the pastry, Sift together the flour and salt into a bowl. Rub in one and a half teaspoons of ghee and knead into a firm dough using water as required. Cover with a damp cloth and set aside.
  • 2. For the filling, cook the khoya in a non-stick pan on low heat, stirring continuously, for three to four minutes. Add the caster sugar, almonds, cashew nuts and cardamom powder, and remove from heat. Set aside to cool.
  • 3. For the syrup, cook the sugar with one and one-fourth cups of water in a non-stick pan, stirring till the sugar dissolves. Add the milk and collect the scum which rises to the surface with a ladle and discard. Cook till the syrup attains a one-thread consistency. Add the saffron and stir. Keep the syrup hot.
  • 4. Divide the dough into twenty equal portions. Roll out each portion into a three-inch puri. Take two puri at a time. Place one tablespoon of khoya filling in the centre of one puri and cover with the other puri. Moisten the edges and pinch or twist the edges in a pattern to seal firmly.
  • 5. Heat sufficient ghee in a non-stick kadai and deep-fry the chandrakala, on medium heat, till golden brown. Drain and soak immediately in the hot syrup.
  • 6. When the chandrakalas are coated on all sides with the sugar syrup, gently remove and serve.
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