Chandrakala Gujhiya dipped in sugar syrup really adds sweetness to both taste and relationships. On a special occasion like Diwali, when every house needs light and sweetness, Chandrakala Gujhiya becomes a perfect sweet. Its specialty is its crispy crust and the wonderful mixture of dry fruits and khoya stuffed inside, which is served dipped in sugar syrup. So let us know the easy recipe of making Chandrakala Gujhiya.
Material
Flour – 2 cups
Ghee – 4 tbsp (for moyan)
Water – as required (to knead the dough)
Mawa/Khoya – 1 cup (roasted)
Powdered sugar – ½ cup
Finely chopped dry fruits – 2 tbsp (cashew nuts, almonds, pistachios)
Raisins – 1 tablespoon
Coconut powder – 2 tbsp
Cardamom powder – ½ tsp
Sugar – 1 cup
Water – ½ cup
Saffron threads or rose water – 1 tsp (for fragrance)
Lemon juice – ½ tsp
Ghee/refined oil – for frying
Method
- First of all, add ghee to the flour and mash it with hands. Now add water little by little and knead a stiff dough. Cover with a wet cloth and keep it for 20-30 minutes.
- Fry the mawa lightly until it turns light golden. After it cools down, add powdered sugar, dry fruits, raisins, coconut and cardamom. Mix everything well and keep aside.
- Boil sugar and water. Add saffron or rose water and lemon juice. Prepare a string of syrup (it is ready if it starts sticking between the finger and thumb). Turn off the gas and keep it slightly warm.
- Make small balls of dough and roll them like puris. Place the filling on one puri and cover it with the other puri. Brush the edges with light water and fold (or press with a fork) into a beautiful pattern.
- Fry the Gujhiya in medium hot ghee on low flame until golden. When they become crisp, take them out.
- Dip the hot Gujis in the prepared syrup for 2-3 minutes and take them out. When it cools down, decorate it with chopped nuts. Serve Chandrakala Gujhiya cold or slightly hot. You can also store them in an airtight container for 4–5 days.
