Name: Designer Gujia soaked in saffron-sugar syrup recipe by Runa Ganguly at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: For the dough:; 200 gm all purpose flour; 1 teaspoon salt; 2 tablespoon ghee; as needed warm water; for the stuffing:; 100grams semolina/rava; 2 tablespoon ghee; 4 tablespoon desiccated coconut; 4 tablespoon castor sugar; 5-6 almonds sliced fine; 1 tablespoon powdered green cardamom; 100 gm ghee for deep frying; for sugar syrup/chaasni:; 150 grams sugar; 1.5 cups is water; 4-5 strands of saffron

ABOUT Designer Gujia soaked in saffron-sugar syrup RECIPE

Departing from the regular shapes of the traditional gujias -chandrakala and suryakala; as they are commonly referred, here is a simple yet different and exquisite designer gujia recipe. It is furthermore soaked in the goodness of saffron-sugar syrup, making it a delightful temptation!,

Ingredients Serving: 6

For the dough:
200 gm all purpose flour
1 teaspoon salt
2 tablespoon ghee
as needed warm water
for the stuffing:
100grams semolina/rava
2 tablespoon ghee
4 tablespoon desiccated coconut
4 tablespoon castor sugar
5-6 almonds sliced fine
1 tablespoon powdered green cardamom
100 gm ghee for deep frying
for sugar syrup/chaasni:
150 grams sugar
1.5 cups is water
4-5 strands of saffron

Instructions

Preparing the dough:
in a large mixing bowl combine ghee and flour and salt.mix until crumbly
Add warm water gradually to knead a stiff dough
Rest the dough covered for 15 minutes
Meanwhile, for the stuffing melt there ghee in a wok
Reduce heat and add the semolina/rava and dry roast for 2-3 minutes until fragrant
Add the desiccated coconut, sugar, cardamom powder and sliced nuts. mix well
Sauté the stuffing over Low heat for 4-5 minutes and takeoff heat
Let the stuffing cool a bit.
Bring the sugar to boil in a saucepan using 1.5 cups of water
As the sugar starts to melt and the water boils, reduce heat and add the saffron strands
let simmer covered until the syrup reaches a stringy consistency, while we gujia dough
add a teaspoon of oil to the dough and knead gently upto a minute again
scoop out a Golf ball sized dough and roll out into a round chapati sized disc
cut the disc into a cross shape discarding the sides of the dough
make cuts on adjacent sides of the cross using a knife and place a tablespoon of prepared stuffing in between
cover the stuffing on both sides using sides not cut
now gently fold over cut strips alternatively;ie one from each side at a time
after finishing, each gujia would look like a net/mat designed
prepare each gujias the same way
melt the ghee in a wok
deep fry the gujias in Low heat in batches till both sides are slightly brown and crispy
meanwhile, take the sugar-saffron syrup off heat once done
rest fried gujias for a few seconds on a kitchen tissue and then add them in the sugar syrup and coat both sides well
keep the gujias soaked in sugar syrup for 2 minutes or so and then take them off and serve hot
keep the leftovers airtight

Similar Recipes