Monday, 13 October 2014

Jaggery and Mawa Stuffed Gujiyas and My New Air Fryer

When you are back from a holiday, apart from the happy memories, all you are left with is an empty wallet! It especially holds true for people like us (me and my hubby) who spend crazily while on holiday like there is no tomorrow!
Back home, we are now leading a routine life with a severe cut down on calories and an extensive exercise regime. However, the shopper in me remains alert 24/7 and while on my way to the Gym, I caught a glimpse of this super irresistible offer at my nearby mall for Mayer Air Fryers at just S$ 98!! Unbelievable, isn't it? I thought so too. Frankly, I never gave any serious thought about Air Fryers simply because of the exorbitant price as well as for the reason that we are not much into eating fried/deep fried food. But when you come across such an offer, however bankrupt you may be, you just cannot let it go. So I queued up, all the while googling to see the reviews of the product, and finally took home this wonder gadget. 
Sometimes, I think you should just let go of your planning and your calculations and do what your heart says. The heart is always right!!
Apart from all the successful trials of Aalu Tikkis and fries, the first official dish are these Gujiyas. Made on the ocassion of Karwachauth, these were the perfect dessert to satiate my soul after that difficult fast and I can enjoy it even more as these were oil-free. What better way to inaugurate that wonder gadget!!
1 1/4 cup all purpose flour/maida
3 tbsp ghee
100 ml milk (room temperature or warm; use more or less as required while kneading)
For the filling
1/3 cup dessicated coconut (you can use fresh coconut as well)
1/3 cup mix of dry fruits finely chopped (I used almonds, cashews, and raisins)
1/3 cup mawa crushed
1 tbsp ghee
Jaggery as per your taste (I used about 1/4 cup)
For the sugar syrup
1/2 cup sugar
1 cup water
3-4 cardamom pods
1/2 tsp kewra essence
Few strands of saffron

Oil for frying (if not using Air Fryer)

Take the flour in a bowl and add the ghee. Start mixing it with your hands till it resembles bread crumbs. Now slowly add the milk and start kneading the dough to a smooth but stiff texture like a poori dough. It should not be too soft nor too tight else it will be difficult to roll and we do not want to use any additional flour while kneading. 
Cover and keep aside the dough for 1/2 an hour. 
Time to prepare the filling. Heat ghee in a pan. Add the coconut and fry till slightly browned and fragrant. If using fresh coconut, this may take a little longer. Now add the chopped dry fruits and fry till well roasted. Next add the jaggery and mix well till no lumps remain and jaggery is well melted. Finally, add the mawa/khoya and mix well till everything is well combined. Remove from heat and let it cool. 
Now take the dough and roll it with your hands into the shape of a rope. Using a sharp knife or dough cutter, make equal cuts of 12-13 parts. Take each part and roll it into a small and even ball. 
Using a rolling pin, roll it into a circle not very thick nor thin. Place about 3 tsp of the filling or as much as you think is sufficient to comfortably seal the edges. Bring in the edges from all sides and give it a half-moon shape. Now roll in the edges securely sealing them with your hands. You can also do it either with a gujiya shaper or with the help of a fork. 
Place it on one side and continue with the rest. If you want to complete all the rolling first and then move on to fry, you may need to cover the shaped gujiyas with a damp cloth to avoid drying. 
Once done with rolling, start heating the oil/ghee for frying as well as prepare the syrup on the other side. The syrup should be ready to use by the time your first gujiya is out of the pan. Take all the ingredients listed under syrup in a deep bottom wide pan and bring it to a boil. Once the sugar dissolves completely, let it simmer for a few minutes and then take it off the flame. 
Drench the hot fried gujiyas into the hot sugar syrup for 3-5 minutes on all sides and take it out on a plate. Continue with the rest of the gujiyas. 
When using an Air Fryer, pre heat the fryer at 200 degrees for 5 minutes. Then fry the gujiyas, 10 minutes each side or until golden. Drench them inmediately in the syrup and proceed with the rest of the process as stated above. Your lovely Jaggery and Mewa Gujiyas are ready to be served!! :)


1 comment:

  1. When you are back from a holiday, apart from the happy memories, all you are left with is an empty wallet! It especially holds true for people like us (me and my hubby) who spend crazily while on holiday like there is no tomorrow! read more