Name: Kesari Gujia. recipe by Naheed Alam at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Maida 2cups.; Ghee 3table spoon.; For filling:; Semolina 1/2cup.; Dessicated coconut 1/2cup.; Milk powder 1/4cup.; Cardemom powder 1tea spoon.; Sugar 1/2cup.; Chironj 1/4cup.; Raisins 1/4cup.(you may take dry fruits of your choice).; Ghee 1table spoon.; For syrup:; Sugar 2cups.; Water1.75 cups.; Saffron strands 15-20nos.; Pistachio flakes 2table spoon (for garnishing).; :oil for deep frying 500 ml.

Ingredients Serving: 4

Maida 2cups.
Ghee 3table spoon.
For filling:
Semolina 1/2cup.
Dessicated coconut 1/2cup.
Milk powder 1/4cup.
Cardemom powder 1tea spoon.
Sugar 1/2cup.
Chironj 1/4cup.
Raisins 1/4cup.(you may take dry fruits of your choice).
Ghee 1table spoon.
For syrup:
Sugar 2cups.
Water1.75 cups.
Saffron strands 15-20nos.
Pistachio flakes 2table spoon (for garnishing).
:oil for deep frying 500 ml.

Instructions

Mix maida and ghee wellto crumbled texture.
Add little by little lukewarm water to make a semi-hard dough.Cover and leave for 30 minutes.
Meanwhile prepare stuffing of gujia.Heat a pan ,add 1table spoon ghee and roast semolina on low flame till light brown.
Add dessicated coconut and milk powder,stir for 2minutes on low flame.
Add dry fruits and cardemom powder.Mix well.
Put off flame and add sugar,mix well
Make about 16-18 small balls of the dough Roll and stuff 1table spoon stuffing in each ball.
Fold each puri,apply some water onedges to seal the gujias.Deep fry on medium to low heat till golden.Keep aside.
For syrup take sugar in a pan ,add water and bring to a boil till sugar dissolves.
Add saffron strands and boil on low flame for 2-3 minutes.
Remove from heat and put gujias in the sugar syrup.
Dip one by one,keepingeach gujia for 30seconds in the syrup and take out.
Do all them in this manner.Garnish with pistachio flakes.
Serve.

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