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.
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.
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.