Milkmaid Gujiya | How to make Milkmaid Gujiya

By Rita Arora  |  1st Mar 2018  |  
5 from 2 reviews Rate It!
Milkmaid Gujiyaby Rita Arora
  • Prep Time

    45

    mins
  • Cook Time

    30

    mins
  • Serves

    8

    People

52

2

About Milkmaid Gujiya Recipe

This traditional favourite fried pastry with an aromatic nutty filling and peculiar rolled up edges is simply enough to get you thinking about Holi.

Milkmaid Gujiya

Ingredients to make Milkmaid Gujiya

  • 120 gm refined flour
  • 30 gm ghee
  • water as required
  • For stuffing-
  • 1 tbsp ghee
  • 1/2 cup samolina
  • 2 tbsp desiccated coconut
  • 2 tbsp almonds
  • 2 tbsp cashews
  • 1 tbsp chirongi
  • 1/4 tsp cardamom powder
  • 1 tbsp raisens
  • 1/2 cup NESTLÉ MILKMAID Sweetened Condensed Milk
  • For sugar coating-
  • 3/3 cup water
  • 1 cup sugar
  • 1/4 tsp cardamom powder
  • Few saffron strands

How to make Milkmaid Gujiya

  1. IN A BOWL ADD 120 GM REFINED FLOUR, 30 GM DESI GHEE AND MIX WELL
  2. ADD LITTLE WATER AT A TIME AND MAKE A STIFF DOUGH
  3. COVER AND KEEP ASIDE FOR 30 MINUTES
  4. FOR STUFFING- IN 1 TBSP GHEE ROAST THE 1/2 CUP SAMOLINA, TILL GOLDEN
  5. ADD 2 TBSP COCONUT POWDER, 1 TBSP RAISENS, 2 TBSP ALMONDS, 1 TBSP CHIRONGI
  6. 2 TBSP CASHEWS, 1/4 TSP CARDAMOM POWDER AND 1/2 CUP MILKMAID
  7. MIX WELL AND COOK TILL IT GETS A DOUGH LIKE CONSISTENCY
  8. LET THE STUFFING COOL
  9. DIVIDE THE DOUGH IN SMALL BALLS AND ROLL INTO 3" CIRCLE
  10. PLACE 1.5 TBSP STUFFING IN PURI, APPLY WATER ON THE EDGES AND SEAL IT
  11. NOW PINCH AND FOLD THE EDGES TO CREATE A PATTERN ON GUJIYA
  12. DEEP FRY THE GUJIYA IN MEDIUM HOT OIL, TILL GOLDEN
  13. TAKE OUT ON A TISSUE
  14. FOR SUGAR COATING- TAKE 3/4 CUP WATER, 1 CUP SUGAR, 1/4 TSP CARDAMOM POWDER, FEW SAFFRON STRENDS
  15. COOK TILL ONE THREAD CONSISTENCY, LET IT SLIGHTLY COOL
  16. DIP THE GUJIYA IN SUGAR SYRUP AND PLACE ON WIRE RACK
  17. GARNISH WITH PISTACHIOS AND SILVER LEAF
  18. ENJOY!

Reviews for Milkmaid Gujiya (2)

Rekha Ghadawala6 months ago

Nice
Reply

Bindiya Sharma8 months ago

simply superb!
Reply