Godrej Sahi Shuruaat Cook Book

Kesari Gujiya Sous Chef, Radisson Goregoan Chef Method Dough Add maida, suji and ghee in a mixing bowl and mix well. Add milk with saffron and knead a hard dough. Keep aside covered for 5-10 minutes. Stuffing Heat ghee in a pan, add mawa, nuts and mix well. Add sugar and cook for 6-7 minutes. Add cardamom, coconut, mix well and stir for another 3-4 minutes Turn off the flame and transfer this mixture in a bowl and keep aside. Gujiya Make round size dough sheet with the help of round cutter. Place the stuffing in the dough sheet and fold it to make a half moon shape Seal the edges of the sheet. Deep fry the Gujiya in Godrej Rice Bran Oil. Plain flour (Maida) - 2 cups Semolina (rava) - ¼ cup Ghee - 5 tbsp. Milk - ¼ cup Saffron - 1g Ingredients Dough Ghee - 2 tbsp Sugar - 1 ¼ cups Grated mawa (khoya) - ½ cup Desiccated coconut - ½ cup Chopped pistachio - ¼ cup Chopped almond - ¼ cup Stuffing Cardamom (elaichi) powder - 1tsp Godej Rice Bran Oil - ½ cup for deep frying 28