Welcome to Nishamadhulika.com During the time of hoil, gujiya is often made at home. There ae several kinds of gujiya but everyone likes mawa gujiya tha most. In many place mawa is not easliy available, so we make milk powder gujiya. Milk powder gujiya is as much tasty as mawa gujiya Come let’s prepare milk powder gujiya. Maida – 1 cup Ghee – 2 tbsp(30 grams) Milk – 1/2 cup Ingredients required to prepare the dough. Ingredients required for the gujiya stuffing. Milk powder – 1/2 cup (60 grams) Powdered sugar – 1/2 cup (80 grams) Grated coconut – 1/2 cup (25 grams) rainsins – 1 tbsp Cashew nuts – 1 tbsp Chironji – 1 tbsp Green cardamom – 4 Ghee – to fry To prepare milkpowder gujiya, first we’ll knead a dough. Add ghe to it and mix well. keep adding little milk and knead a hard dough just like the one for poori. Make sure the milk is little warm. Our dough is now ready. We have used 1/4 cup milk to knead this much dough. We will use the remaining milk for the stuffing. Cover the dough and keep side for 20 minutes, the dough will set and rise. Then we will make the gujiya. Till the time our dough setsm let’s prepare a stuffing for the gujiya. Cut the cashew nuts into tiny pieces. Make a powder of cardamom. Heat the pan. Add 2 tbsp ghee to it. Once the ghee is melted, add milk. Slowly add milk powder to it. Our milkpowder mawa is ready. Turn off the flame. Put the milk powdermawa in a bowl so that it cools down quickly. Add dry fruits to it when it is a little warm. Add cashews, charonji, cardamom powder and raisins to it. Make sure to add all the things once mixture cools down. If you’ll add powdered sugar when the mixture is too hot then it will melt and the mixture will have a thin consistency. Once it cools down completely, add coconut and powdered sugar as well. Mix everthing. Mix it using your hands this way. You can use less or more sugar as per your taste. The quantity of sugar can be a little more as the covering of the gujiya is not sweet. You can add dry fruits or your choice such as almonds, etc Our stuffing for gujiya is now ready. 20 minutes are over so now let’s prepare the gujiya. Knead the dough again till it has a smooth consistency. We will make round balls with the help of dough. Wehave made around 12 balls from this much dough. Take eash ball in your hand,press it till it becomes a flat oval. Once all the balls are ready, cover it with a cloth, so that they do not get dry. Now we will roll out the balls smoothly one by one. Roll out a tin poori. While rolling we should should make sure the puri should be rolled out equally from all sides. it should not be the case that its thick from the corners and thin inside. It should be approximately 3 to 3.5 inch in length. This ia mould in which we will prepare the gujiyas. This is easily available in the market. Take the poori and put it on the gujiya mould. take the poori and put it on the gujiya mould. Keep it on the mould such that the mould is fully covered. Put 1-2 spoons of the stuff in the middle of the poori. Dip your finger in water and use it to make the pooris edge wet. NOw close the mould such that the stuffing is enclosed fully inside the poori. Press the mould. Remove the edges of the poori remaining outside of the mould and put on the same plate that you have the rest of the covered poori in. Opne the mould and keep the gujiya we prepared in a separate tray. Prepare all the gujiyas similarly. We’ve prepared 16 gujiyas from this much dough as a little was extra from each ball. Now we will fry the gujiyas. Check if the ghee is hot. We need medium hot ghee to fry the gujiyas. Put as many gujiyas in the pan as can come at one time. Fry it on medium low flame. Turn on the sides of the gujiya once it floats and rises in the ghee. Take out the guiya from the pan,once they are golden brown. Fry the remaning gujiyas as well. It takes around 3-4 minutes to fry these gujiyas. Turn off the flame. Very tasty milk powder gujiya is prepared. Gujiya is made very easily, but youhave to be a little careful and it is a little time consuming. But if two people are making it together then it becomes a little easy. In that case, one person can roll out the gujiyas whereas the other person can fry it side by side. It does not take a long time to fry the gujiyas. While kneading the dough, make sure you add the right quantity of ghee. If the quantity of ghee is less then the gujiya will not be soft and if it is too much then it will break while frying. Make sure the gujiya does not break from anywhere while filling the stuffing. If by chance any gujiya breaks then keep it aside and fry it later otherwise the ghee will be ruined. Once the gujiya cool dwon store it in a container and enjoy eating it for 15-20 days. Make milk powder gujiya, eat it and share your experiences with us at Nishamadhulika.com We will meet once again with a new recipe. Do subscibe to my channel.