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Soya Gujia (Sweet)
Category : Ingredient, Vegetables, Soya and tofu
Time Taken : 15-30 mins
Rating :
Method
- Take maida in a plate, add melted ghee and mix lightly with fingertips.
- Add water, little at a time to ensure uniform hyderation. Make stiff dough.
- Soak soya granules in water for about 5 mins.
- Prepare the filling by cooking khoya, soya granules for few mins, turn off the flame and add the roasted semolina, dessicated coconut and chopped nuts.
- Mix well, add sugar.
- Make 6 little balls out of the dough and roll into small thin rounds (puri).
- Divide filling into 6 equal portions.
- Add one portion of khoya mixture in the centre of each puri.
- Moisten the edges with little thick maida paste and fold into a semi-circle.
- Press the edges together firmly. Crimp the edges by hand or use a gujia mould.
- Deep fry to a golden colour on very slow heat. It takes about 3-4 mins.
- Enjoy delicious power packed gujia.
Ingredients:
For gujia dough:
½ cup - refined wheat flour/flour
2 tsp - ghee, cold water
For gujia dough:
½ cup - refined wheat flour/flour
2 tsp - ghee, cold water
For filling:
30 gms - soya granules
30 gms - khoya (crumbled)
10 gms - semolina, roasted
1 tsp - dessicated coconut
1 tsp - chopped nuts
3 tsp - sugar
½ cup - water
RECIPES BY REHANA KHAMBATY
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