Sesame Delicacy / Til Laddoos

IMG_3838.jpgSesame Delicacy / Til khoyaLaddoos

 

Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halvah. They are available throughout the year.Sesame seeds may be the oldest condiment known to man. They are highly valued for their oil which is exceptionally resistant to rancidity. “Open sesame”—the famous phrase from the Arabian Nights—reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity. The scientific name for sesame seeds is Sesamun indicum.

Sesame Delicacy / Til Khoya Ladoo

Hi friends ! Here is another recipe for the winter season. Specialty of this recipe is total success to even a first time cook too ! Winter is the season to have Sesame seeds laddoos or other sweets made of sesame seeds. They are scrumptious and give body warmth during cold season.

Preparation time : 5 minutes

Cooking time : 10 minutes

Level of cooking : Easy

Cuisine : Indian

Category : Indian Desserts

Makes : 15 Laddoos

Ingredients :

  • 1 1/2 cup white Sesame seeds (Til)
  • 2 cup Khoya /Mawa/ grated
  • 1/2 cup Sugar (as per taste 1/4 cup can be increased for sweeter taste)
  • 16-18 Almonds, finely powdered
  • 1 tbsp slivered almonds (for garnishing)
  • 3 Green Cardamoms

Method :

Step 1.

Clean sesame. Heat a heavy bottom pan / kadahi /wok and dry roast sesame till they turn light brown (Sesame are roasted very quickly, takes about five minutes). Cool and grind in a mixer. Keep aside.

Step 2.

Grind sugar finely in the mixer. Remove the skin of the cardamoms and grind the seeds.Keep aside.

Step 3.

Grind the almonds to a fine powder, keep aside.
Step 4.

In a pan , fry khoya for two minutes. Turn off the stove. (You can also use a microwave for the same).

Step 5.

Add ground sesame seeds, almonds to the fried khoya and mix well. To this mixture add ground cardamoms and sugar blend it well.The sesame laddoo mix is ready.

Step 6.

Make small table tennis ball size  laddoos from this mix. Garnish the laddoos with slivered almonds. Fresh delicious laddoos are ready to serve , they can be stored for 1-2 weeks.

Note:

  •  Wait for the Laddoo mixture to cool a bit, before making the laddoos.
  • For best results apply a little clarified butter on your palms before starting to make the laddoos .

How to Select and Store

Sesame seeds are generally available in prepackaged containers as well as bulk bins. Just as with any other food that you can purchase in the bulk section, make sure that the bins containing the sesame seeds are covered and that the store has a good product turnover to ensure maximal freshness.

Whether purchasing sesame seeds in bulk or in a packaged container, make sure there is no evidence of moisture. Additionally, since they have a high oil content and can become rancid, smell those in bulk bins to ensure that they smell fresh.

Unhulled sesame seeds can be stored in an airtight container in a cool, dry, dark place. Once the seeds are hulled, they are more prone to rancidity, so they should then be stored in the refrigerator or freezer.

Health Benefits of Sesame seeds:

Not only are sesame seeds an excellent source of copper and a very good source of manganese, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fiber. In addition to these important nutrients, sesame seeds contain two unique substances: sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure and increase vitamin E supplies in animals. Sesamin has also been found to protect the liver from oxidative damage.

Rich In Beneficial Minerals

Sesame seeds are an excellent source of copper, a very good source of manganese, and a good source of magnesium, calcium, phosphorus, iron, zinc, molybdenum, and selenium.

How to Enjoy

A Few Quick Serving Ideas
  • Add sesame seeds into the batter the next time you make homemade bread, muffins or cookies.
  • Use the traditional macrobiotic seasoning, gomasio, to enliven your food. You can either purchase gomasio at a health food store or make your own by using a mortar and pestle. Simply mix together one part dry roasted sea salt with twelve parts dry roasted sesame seeds.
  • Sesame seeds add a great touch to steamed broccoli that has been sprinkled with lemon juice.
  • Spread tahini (sesame paste) on toasted bread and either drizzle with honey for a sweet treat or combine with miso for a savory snack.
  • Combine toasted sesame seeds with rice vinegar, soy sauce and crushed garlic and use as a dressing for salads, vegetables and noodles.
  • Ref.http://www.whfoods.com/genpage.php?tname=foodspice&dbid=84

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

 

Malpua /Semolina Pancake

Malpua 1Malpua kheer 1

Prep Time:10 min

Cook Time : 10-12 min

Serves : 6

Hi friends!Semolina Malpua – A delicious and simple semolina sweet. Sweet semolina mixture is just  fried to make this delicious sweet.

Ingredients:

  • 2/3 cup Semolina
  • 1/4 cup All purpose flour / Maida
  • 100 gms / 1 cup khoya grated
  • 6 Green cardamom seeds, finely powdered
  • 1/4 tsp Salt
  • 1/2 tsp baking powder
  • 1cup sugar
  • 1 cup water
  • 1/2 tsp Saffron
  • 6 tbsp pure ghee or / Oil to fry

Method:

Step 1.

For the malpua batter:

In a mixing bowl take the semolina / suji, all purpose flour, grated khoya, powdered cardamom, baking soda and salt. Add hot water slowly, mix it to form a smooth thick batter.

Step 2.

Leave the batter for some time ( 10 -15 minutes).

Step 3.
For making the malpua:

Melt 1/2 a tsp ghee in a non stick pan on low heat for a few seconds. Take the batter one ladle at a time, with the back of the ladle spread the batter a little(2″-3″) in circular motion in the center of the non stick pan. Drizzle some ghee round the malpua / pancake.

Step 4.

Turnover/ flip the malpuas/ pancakes and cook the other side. Cook for a while till the malpuas’s/ pancake’s edges starts getting red. Remove the malpua from the non stick pan and dip the malpua/ pancake in sugar syrup.

Step 5.

For Sugar Syrup:

Boil sugar, water, and saffron. Keep stirring occasionally and remove from fire when thick.
Step 6.
After a minute or so take out the malpua from the sugar syrup and Place on a plate. Make all the malpuas/ pancakes this way and serve layered in a plate garnished with pistachios and slivered almonds.

Note: Traditionally Malpuas / pancakes are served with rice pudding / chawal ki kheer.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Kesar Phirni

Phirni Kesar GPhirni Kesar 1

Kesar Phirni /Rice Pudding

 Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple.

The following ingredients are usually found in rice puddings:

  • rice; white rice (usually short grain, but can also be long grain, basmati, or jasmine rice), brown rice, black rice
  • milk; (whole milk, coconut milk, cream or evaporated)
  • spices; (nutmeg, cinnamon, ginger etc.)
  • flavorings; (vanilla, orange, lemon, pistachio, rose water etc.)
  • sweetener; (sugar, brown sugar, honey, sweetened condensed milk, fruit or syrups)
  • eggs

Ref: http://en.wikipedia.org/wiki/Rice_pudding

Hi friends! A delicious and fragrant milk and rice based Indian dessert served cold. Milk thickened with rice flour and flavored with cardamom, and saffron.This recipe is contributed by an avid blog user Mrs. Usha Mehta

Cook time : 15 minutes

Cuisine : North Indian, Punjabi

Course : Dessert, Indian Dessert

Serves: 3-4                    

Ingredients:

  • 40 gms Rice flour
  • 500 ml Milk, Low fat
  • 1/2 cup milk, for mixing rice flour
  • 3 green cardamoms, powdered
  • A pinch saffron / Kesar strands
  • 60 gms sugar
  • 1 tbsp Almonds, slivered

Method:

Step 1.
In a mixing bowl mix rice powder and 1/2 cup milk together to a smooth lump free paste.

Step 2.

In a sauce pan take 500 ml milk, bring it to boil reduce the heat and add the rice paste stirring continuously .

Step 3.

Add cardamom powder, saffron, and sugar. Keep stirring till thick and lump free.

Step 4.

Once thickened switch off the stove, pour the phirni mixture into serving dish.

Step 5.

Top it with slivered almonds and some Chirongi.

Step 6.

Refrigerate for 2-3 hours. Serve chill.

Note: Serving and Eating of Phirni

Phirni is served as a dessert after meals. The way of serving this dish is quite distinctive. Traditionally, the rice and milk mixture is poured in separate earthen bowls. While serving, each bowl is served separately. Garnishing plays an important role in serving of this popular sweet dish. It can be done with chopped dry-fruits and raisins. Silver paper also known as ‘chandi wark’ is placed on top of the rice and milk mixture. It is usually eaten with dessert spoon or traditionally with wooden spoon.

Nutritional Facts Related to Phirni/ Rice pudding :

Being a milk based dish, phirni is quite healthful. Rice also adds to the nutritional value of the dish. Even nuts and raisins are full of vitamins, proteins and minerals. The only thing that let the consumers to avoid it is the use of sugar. It is a sweet dish, hence not recommended for obese and diabetic patients.

 Ref. http://ifood.tv/indian/phirni/about

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Carrot Barfi

Carrot barfiCarrot / Gajar Barfi

Barfi or burfi is a sweet confectionery from the Indian Subcontinent. The name originates from the Persian word Barf which means snow. The confection is served in India, all year round, it has many varieties. Main ingredients of plain barfis include condensed milk and sugar. The ingredients are cooked in a vessel until the mixture solidifies.

Hi friends!Make this yummy barfi very easy to make and very delicious.

Preparation Time : 5-10 minutes

Cooking time : 20-25 minutes

Servings : 6-8

Cuisine: Indian

Course: Indian Desserts

Level Of Cooking: Easy

Ingredients:

  • 500 gms Carrots, grated
  • 150 gms Khoya/mawa, grated
  • 500 ml Milk
  • 2/3 cup Sugar
  • 2 tbsp Almonds, powdered
  • 2 tbsp Almonds , slivered
  • 1/2 tsp Ghee for greasing
  • 6 Green cardamoms, powdered

Method :

Step 1.

Wash, peel and grate the Carrots.

Step 2.

In a wok / kadahi/ heavy bottom pan take milk and add grated carrots, and bring it to a boil. Reduce the heat and let the carrots cook on low flame till 90 % milk is absorbed.

Step 3.

Add grated khoya, cardamom powder and sugar. Mix well and cook for five to ten minutes or till mixture thickens. Add powdered almonds to the mix.

Step 4.

Grease an aluminum tray with ghee or take a non stick tray. Switch off the stove, pour the carrot mix into the tray and spread evenly.

Step 5.

You can even keep it in the refrigerator to set. Decorate chopped nuts and set aside for cooling.

Step 6.

Cut into squares and decorate each square with a slivered almond and serve.

 Possible health benefits of Carrots:

Prevention of Heart Disease: High cholesterol is a major factor for heart disease. Since regular consumption of carrots reduces cholesterol levels, it is a good idea to consume a healthy dose of carrots, in order to prevent heart-related problems.

Blood Pressure: Carrots are rich sources of potassium, which is a vasodilator and can relax the tension in your blood vessels and arteries, thereby increasing blood flow and circulation, boosting organ function throughout the body and reducing the stress on the cardiovascular system.

Immune Booster:  Carrots contain a number of antiseptic and antibacterial abilities that make it ideal for boosting the immune system. Not only that, carrots are a rich source of vitamin C, which stimulates the activity of white blood cells and is one of the most important elements in the human immune system.

Digestion: Carrots, like most vegetables, have significant amounts of dietary fiber in those orange roots, and fiber is one of the most important elements in maintaining good digestive health.

Prevents Cancer: Beta-carotene consumption has been linked to a reduced risk of several cancers, notably lung cancer.

Improves Eyesight: Deficiency of vitamin A can cause some difficulty seeing in dim light. Since carrots are rich in vitamin A, it is good for improving eyesight and preventing conditions like night blindness from developing as we age.

Oral Health: The organic compounds in carrots all by themselves are good for mineral antioxidants, but carrots also stimulate the gums and induce excess saliva. Saliva is an alkaline substance and combats the bacteria and foreign bodies that can often result in cavities, halitosis, and other oral health risks.

Stroke: Eating a carrot every day reduces the risk of stroke by 68%. Many studies have strengthened the belief in the “carrot effect” on the brain. Studies conducted on stroke patients revealed that those with highest levels of beta-carotene had the highest survival rate.

Diabetes: Carrots are good for blood sugar regulation due to the presence of carotenoids in this delicious vegetable. Carotenoids inversely affect insulin resistance and thus lower blood sugar, thereby helping diabetic patients live a normal, healthy life. They also regulate the amount of insulin and glucose that is being used and metabolized by the body, providing a more even and healthy fluctuation for diabetic patients.

Ref. https://www.organicfacts.net/health-benefits/vegetable/carrots.html

Nick’s kitchen Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition, Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

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Moong Dal Halwa

Moong Dal Halwa1 Moong Dal Halwa 2 Moong Dal HalwaMoong Dal Halwa

Halva (halawa, alva, haleweh, halava, helava, helva, halwa, halua, aluva, chalva) refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish world.Halva may also be based on numerous other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables such as carrots, pumpkins, yams and squashes.

The mung bean (Vigna radiata), alternatively known as the moong bean, green gram, or mung Sanskrit मुद्ग / mudga, is a plant species in the legume family. Themung bean is mainly cultivated in India, China, and Southeast Asia.

Hi friends! Halwa made from moong dal and flavored with cardamom, saffron and almonds. It’s a traditional Indian winter dessert.

Ingredients:

  • 1 cup split husked green lentil /yellow Moong dal
  • 150 gms Mawa / Khoya, grated
  • 1/2 cup pure ghee (cow’s milk ghee)
  • 1 level cup sugar
  • 6 Green cardamoms, powdered
  • Pinch of saffron
  • 1cup of water
  • 1 cup of milk (low fat)
  • 2 tbsp almonds powder
  • 2 tbsp of slivered almonds (sliced almonds) for garnish

Method:

Step 1.

Soak the moong dal or husked green lentil, in enough water overnight or for 5 to 6hours, drain and grind the  moong dal or husked green lentil to a slightly coarse paste with adding just enough water as needed to blend. Keep aside.

Step 2.

Melt ghee in a non stick wok/ pan, add the ground moong dal mixwell.Stir fry over low flame till fried well, approximately 20-25 minutes.Mixture in the first stage of frying is pasty, then starts getting lumpy and then starts breaking down and getting separated with the fat releasing from the sides, break the lumps while stirring.

Step 3.

In a non stick pan on low flame friy the grated mawa/ khoya. Mix it with the fried moong dal.

Step 4.

While the moong dal is getting fried, heat one cup of water and one cup of milk. Add sugar, saffron and green cardamom powder to the mixture. Bring it to a boil to dissolve the sugar, and keep hot till needed.

Step 5.

Add milk mixture to the fried dal mix and stir well to blend it , the mixture sizzles, so gently add the hot milk and water mixture.

Step 6.
Cook over medium low flame till the liquid is absorbed, and stir-fry till the fat separates and mixture leaves the sides of the pan / wok.Transfer on to a serving dish, decorate the Moong Dal Halwa with the lightly roasted slivered almonds and serve hot.

Possible health benefits of Moong dal:
It is used for making the legendary dal tadka and dal fry. It is eaten on a regular basis in every indian household in combination with rice and vegetables. Moong dal is a dieter-friendly dal rich in iron and potassium. Iron helps maintain haemoglobin levels and potassium helps reduce blood pressure, a boon for hypertensive people. It is extremely light and can be easily eaten when you fall ill and even by pregnant women. Moong dal is used for making soups, stews and purees. Boiled moong dal is also used for making delicious spicy parathas.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

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bottle gourd Barfi

Lauki Barfi 1

Lauki/bottle gourd Barfi

Barfi or burfi is a sweet confectionery from the Indian Subcontinent. The name originates from the Persian word Barf which means snow. The confection is served in India, all year round, it has many varieties. Main ingredients of plain barfis include condensed milk and sugar. The ingredients are cooked in a vessel until the mixture solidifies.

Hi friends!Here is the recipe of a yummilicious bottle gourd barfi . It is easy to make and is very tasty to eat!

Preparation Time : 5-10 minutes

Cooking time : 20-25 minutes

Servings : 6-8

Cuisine: Indian

Course: Indian Desserts

Level Of Cooking: Easy

Ingredients:

  • 500 gms Bottle gourd /lauki/Ghiya, grated
  • 150 gms Khoya/mawa, grated
  • 500 ml Milk
  • 1/2 cup Sugar
  • 10 Almonds
  • 10 Cashews
  • 15 Pistachoos
  • 1/2 tsp Ghee for greasing
  • 6 Green cardamoms, powdered

Method :

Step 1.

Wash, peel and grate the Bottle gourd /lauki/Ghiya.

Step 2.

In a wok / kadahi/ heavy bottom pan take milk and add grated Bottle gourd /lauki/Ghiya, and bring it to a boil. Reduce the heat and let the Bottle gourd /lauki/Ghiya cook on low flame till 90 % milk is absorbed.

Step 3.

Add khoya, cardamom powder and sugar. Mix well and cook for five to ten minutes or till mixture thickens. Add slivered almonds, cashews, and pistachios to the mix.

Step 4.

Grease an aluminum tray with ghee. Remove from heat, pour into the greased tray and spread evenly.

Step 5.

Sprinkle chopped nuts and set aside for cooling.

Step 6.

Cut into squares and serve.

 Possible health benefits of Bottle gourd /lauki/Ghiya:

In fact, traditional healers recommended consumption of this bottle gourd to treat various conditions. Here are some of its benefits you must know.

Aids digestion: People suffering from constipation should eat bottle gourd as it is high in fibre and helps clear the food stuck in your colon. Additionally, juice made out of bottle gourd also helps in the treatment of acidity as it is alkaline in nature [1].

Great for weight loss Bottle gourd is one of the best foods you can have if you want to lose weight as it is 96% water, and a 100g serving contains as little as 12 calories. The high fibre content will take care of your hunger, and keep you feeling full.

Helps treat urinary disorders Bottle gourd has a cooling effect on your body, and a glass of bottle gourd juice is a great diuretic that can be used to treat burning sensation while passing urine. This burning sensation is caused due to high levels of acid in the urine, which can be countered by the alkaline nature of bottle gourd juice.

Refreshes you during summers: Just like cucumber, bottle gourd too has a high amount of water which keeps you hydrated during summers. Drinking a glass of its juice will ensure that you do not face loss of sodium, fatigue or extreme thirst while you are out in the sun. This makes it great for people whose jobs require them to travel in daylight.

Prevents heart disease: Unhealthy lifestyles are leading to several cases of heart disease in urban India. So much so that, 70% of the urban population is at risk of heart disease due to wrong lifestyle choices like eating fried and processed foods, smoking, etc. Like a lot of fruits and vegetables, bottle gourd has zero cholesterol and is rich in vitamins like vitamin C and antioxidants making it good for your heart [3].

Reduces stress It is quite easy to feel stressed in today’s times, and unhealthy eating can only worsen the situation. Bottle gourd has a high water content has a cooling effect on your body which makes you feel better the very moment you take it. It also has diuretic, sedative and antibilious properties which makes your body feel better internally, and keeps stress at bay.

Ref. http://www.thehealthsite.com/fitness/health-benefits-lauki-dudhi-bottle-gourds-sa114/

Nick’s kitchen Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition, Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

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Mawa Gujiya

Mawa Gujia

Mawa Gujiya

Mawa/Khoa
Khoa is a dairy product widely used in South Asian cuisine of India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. Wikipedia
 Region or state: Indian subcontinent

Hi friends! An all time favorite and delicious snack you can have round the year and not only for Holi!

Preparation Time : 20 minutes

Cooking time : 15 minutes

Provides : 18 Gujias

Cuisine: Indian

Course: Indian desserts

Type: Dumpling

Level Of Cooking: Easy

Ingredients:

  • 2 cups all purpose flour/ maida
  • 250 gms Khoya/mawa , grated
  • 1/4 cup Ghee / olive oil
  • 10 almonds, coarsely powdered
  • 12 Cashew nuts ,coarsely powdered
  • 12 Pistachios, coarsely powdered
  • Oil for deep frying
  • 1/4 cup milk
  • 6 Green cardamoms, powdered

Method :

Step 1.

Dough for Gujia Pastry:

Sift the flour into a big mixing bowl, rub 1/4 cup ghee / olive oil into the flour with your finger tips till the mixture resembles breadcrumbs and knead into a firm dough with milk. Cover with a damp kitchen napkin and leave to rest for at least half an hour.
Step 2.

For the filling:

Heat a non-stick pan add the grated khoya/ mawa and Sauté the khoya/ mawa over medium heat till it looks slightly fried. Mix in the sugar, cardamom powder, almonds, cashew and pistachios.

Step 3 .

Take off the heat and when it cools, and divide into eighteen equal portions.

Step 4.

For Gujias:

Divide the dough into eighteen equal portions and shape into balls. Roll out into thin rounds, like a puri.

Step 5.

Place one portion of the stuffing on one half of the rolled round /puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Either cut off the edge with a fancy cutter or pinch the edges with the tip of a fork to make a design.

Step 6.

Make all the gujiyas in this way. keep aside

Step 7.

Heat sufficient oil in a wok /kadahi. To check if the oil is ready for frying, put a tiny piece of dough in it. If it comes up at once, add gently slide in a few gujiya at a time. Add as many gujiyas as fit in comfortably and deep-fry for five to six minutes.

Step 8.

Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent kitchen paper towel , cool and store in an airtight container when completely cold.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

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