Gujia is a popular sweet dish of north India. Gujia recipe is associated with the festival of Holi. Learn how to make/prepare Gujjia by following this easy recipe.



Ingredients:

• 1 kg Khoya
• 500 gms Sugar
• 500 gms Maida
• 200 gms Almonds, chopped
• 6 tbsp Cooking oil
• 3 tbsp Raisins
• 200 ml Water
   
 
How to make Gujia:

•    Combine maida with 6 tbsp of oil using your fingers.
•    Make soft dough and knead it lightly. Add water if needed.
•    Cover with a wet cloth and leave aside.
•    In a frying pan, deep-fry the khoya till light brown in color.
•    Add chopped almonds, sugar and raisins and mix well.
•    Fry again for few minutes. Allow the mixture to cool.
•    Prepare a small and thick chapati from the kneaded dough.
•    Stuff half of the chapati with the khoya mixture.
•    Fold and draw the edges of chapati inwards to close.
•    On slow fire, deep-fry the gujia till golden brown.
•    Take out using a sieve and drain the oil properly.
•    Store them in an airtight container.
•    Repeat the procedure with remaining dough.

 It is a favorite sweet among Bengali people. It is quite easy to make those soft white balls at home.

Ingredients :

1. Milk (500 ml packets)- 3
2. Lemon juice- 2 tbs
3. Sugar to taste
4. Water- 2 glass
5. All purpose flour- 1/2 cup

 

 

 Procedure :

First boil milk in a deep bottom kadhayi and add the lemon juice to it. Stir the milk occasionally until chenna is produced and collected at the top. Now drain the water and keep the chenna under running water for 10 minutes. Squeeze the chenna properly to remove water from it. Next mix flour with chenna and knead them into a smooth dough. Now make medium size balls from the dough and keep them covered with a wet cloth. Heat the water and sugar in a pressure cooker and when the water starts boiling , add the balls slowly. Cover the lid and cook it over low flame until the first whistle blows. Cool the cooker and remove the lid. Take the rasgullas out in a bowl.

Ingredients for carrot halwa:

1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Preparation of carrot halwa :

•     Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
•     Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
•     Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
•     Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
•     Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Ingredients:

2 cups milk
2 tbsp rice
3 tbsp sugar
1/4th cup blanched almonds (sliced)
1 tsp green cardamom (crushed)
1/2 tsp kewra essence
silver or gold foil paper (varak)

How to make badam phirni:

•     Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
•     In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.
•     Remove from heat and add almonds.
•     Put in serving bowl and chill.
•     Garnish the badam phirni with silver or gold foil paper (varak) and serve.

Ingredients:

1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water

How to make Boondi Laddu:

•     Mix the flour, rice flour, baking powder and colour.
•     Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
•     Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
•     Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served
•     If the mixture cools balls cannot be made as the sugar crystallizes.

Ingredients of besan laddoo :
2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation of besan ke ladoo:

•     In a kadhai mix gram flour and ghee over a low heat.
•     Keep constantly stirring to avoid lumps.
•     When it releases an appetizing smell, it is ready.
•     Remove from the heat and allow it to cool.
•     Add sugar and nuts to the gram flour and mix thoroughly.
•     Now form ping-pong size balls of the mixture.
•     Besan Laddoo are ready to be served.

Ingredients:

1 litre Milk
1/4 cup Maida
1/4 cup Suji
Ghee
Water

How to make Malpua:

    Boil the milk till it reduces to 1/2 its quantity.
    Roast the rava till light brown. Add to the milk along with maida. There should be no lumps.
    It should be a smooth pouring consistency. Heat the ghee. Take the batter in a glass.
    Pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not become crisp and har
    Make a sugar syrup of 1 thread consistency. Dip the malpura in the syrup and lay out on a plate.

Ingredients:
1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

    Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
    Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
    If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
    The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

    The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
    Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Ingredients:

   
1/2 cup Almond (Badam)
2 cups Milk
5 tblsp Sugar
5 crushed Cardamoms
a pinch of Saffron (Kesar), soaked in lukewarm milk

How to make badam kheer:

    Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for 2 minutes. remove from the flame and drain.
    Remove the skin of the almonds and grind to a fine paste.
    Boil the milk in a thick bottomed pan. when the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.
    Remove from the flame.. add the dissolved saffron and the crushed cardamoms.
    Allow to cool and serve chilled.

Ingredients:

   
2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk

How to make badam halwa:

    Leave the almonds in hot water for 1 hour.
    Remove the outer skin and grind to a paste with the milk.
    Make sugar syrup and boil till it reaches a one string consistency.
    Add the badam paste and cook till it thickens.
    Add the kesar colour.
    Add ghee little by little stirring continuously on low heat.