Besan mawa gujiya
with a new stuffing.
Namaste,
welcome to NishaMadhulika.com
Let's start!
This is moyan
Moyan is added 1/4th of flour
Mix well
Can add oil instead
But gujiya tastes great in ghee
Knead slightly hard dough
Water - luke warm
Cover and keep - half an hour
Stuffing prep
Roast - stir continuously
Flame - low-medium
Took 7 min to roast it
Turn on the flame
Roast at low-medium flame
Stir continuously
Mix well
Can add any dry fruits
of your choice.
Cover and keep
Mash it
Keep it covered
Do not stuff too much,
as gujiya breaks if overfilled.
Apply water on the edges
Press the edges
Remove extra dough
Take it out carefully
Make all gujiya the same way
Keep gujiyas covered
Gujiya without mould
Roll it the same way
Place on hand
Stick the edges
Ghee - less than medium hot
Flame - low-medium
Reduce the flame - low
Fry - low flame
Flip when slightly fried
Fry till golden brown from both sides
Fry all the same way
Flame - low
Knead a hard dough
Roll puri evenly
Ghee - less than medium hot
Flame - low-medium
Store in airtight container
store - 15 days
Subscribe to my channel
Press the bell icon