Sahi Chandrakala Gujiya Recipe | How To Make Sahi Chandrakala Gujiya

Sahi Chandrakala Gujiya

Chandrakala Gujiya are as delicious as they look beautiful. Making them is as difficult as it is thought, if you make them with a little attention and care. So you can make them very easily at home, today I am telling you how to make gujiya with Chandrakala and sugar syrup.

Ingredients for chandrakala gujiya recipe

Maida = two cups
Ghee = 1/4 cup lukewarm, for moyan
Magaz / Melon seeds = one and a half table spoon
Cashew nuts = 20
almonds = 20
Pistachios = 25
Mawa = 150 grams
Sugar = for two cups of sugar syrup
Raisins = 2 tbsp
Bura = a quarter cup
Small cardamom powder = 5 to 7 cardamom
Saffron = seven to eight threads

How to make chandrakala gujiya

To make Chandrakala Gujiya with sugar syrup, first of all, take all purpose flour in a vessel and add lukewarm ghee to it and mix it while mixing it well. Now add warm water little by little and make a tight dough out of it. Do not add water to it at once, otherwise it can be thin, knead it well and make it smooth. Now keep it covered for half an hour and half a cup of water has been used to knead this dough.

So many stuffing is made, put melon seeds in a hot pan and roast it on low flame till light golden color comes. Then take it out in a plate, now add two teaspoons of desi ghee in the pan, then add cashews, almonds and pistachios and fry till it becomes light golden color. Then take it out on a plate.

Put mawa in the pan and fry it on low flame till it turns light golden color. When it turns golden in color, keep it in a big bowl to cool down, later in this bowl all the stuffing will be put. Finely chop cashews, almonds and pistachios, if you want, twist them lightly in the mixer.

Put one cup of water in two cups of sugar and keep it on high flame. Cook it stirring continuously till the sugar dissolves and check it by cooking it for 5 to 7 minutes on low flame. If it becomes sticky, then turn off the gas and keep it covered.

To make the staffing, add cashew nuts, almonds, pistachios, magaz, raisins, small cardamom powder and boora in the mawa and mix all the things well, now our staffing is ready.

Make a thin batter by adding water to two spoons of all purpose flour. This will be used to stick the edges of the gujiyas. In this time, our dough gets ready well. Knead the dough two to three times to make it smooth.

Now prepare it by making small balls and keep it covered. Now take out a ball and roll it like we make normal gujiya at home, roll it a little thicker than that so that the layer absorbs the syrup well.

Prepare two balls by rolling them, now cut them with one small and one big cookie cutter and keep the remaining dough aside in a round shape. Now put a spoonful of staffing in the badi puri, keep it in the center and apply maida solution on its edges.

Now put a small ball on it and stick the edges well, now bend the edge slightly on the top side of the big one, then pinch and fold, in the same way prepare Chandrakala Gujiya by making more gujiyas in the same way. .

Sahi Chandrakala Gujiya Recipe

Now make long gujiyas from the rest of the dough, for this, take a puri and roll it a little thicker than the puri of normal gujiya. Now put one and a half spoon of staffing in the middle of it, apply a solution of maida and water in half of it and stick the other edge in the solution. After sticking, pinch it in the same way and come out pole the dough inwards. In the same way, seal the gujiyas well and prepare the rest of the gujiyas in the same way.

To fry the gujiyas, keep the oil for heating, so much oil is getting hot, heat the syrup too. Add a little saffron to the syrup, mix it well and turn off the gas before it boils.

Put a small ball of flour in the oil and see if the oil is heated well or not, if the bullet does not come up immediately, then you understand that the oil is hot enough.

To fry it, we do not need the oil too hot, we will fry them in medium hot oil. Put as much moonshine in the oil and fry till it becomes light golden. First of all fry on low flame, if you feel that the oil has become too cold in the middle, then reduce the flame to medium.

When the oil becomes slightly hot on medium heat, reduce it again. Fry them on low flame only so that they get fried well from both the inside and outside. When they are roasted from one side, then flip them and roast them from the other side and fry them well till they get light golden color.

While frying them, keep one thing in mind that never fry them on high flame. Because the layer above them will be roasted but from inside their dough will remain raw. That's why you fry them on low and medium flame only.

When it turns golden brown from both the sides, take it out and keep it on tissue paper. So that their extra oil is removed, after cooling for two to three minutes, put them in the syrup and coat them well. After coating, let them remain immersed in the syrup for three to four minutes. After three to four minutes, take it out and keep it in a plate, in the same way fry the rest of the Chandrakala and coat it with sugar syrup, now our Chandrakala is ready.

Similarly fry the rest of the gujiyas till they become light golden. Let them cool down for two to three minutes, then put the gujiya in light hot syrup and coat it well, then leave it for three to four minutes in the syrup, take it out after three minutes.

Our Chandrakala and Gujiya dipped in sugar syrup is ready. It looks very good to eat, now garnish them with chopped pistachios, if you want, you can also apply silver work on it, serve it after it cools down a bit, you can make it on any festival.

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