Recipe by Cook's Hideout

Visit website

---

---

I'm excited about this week's Blogging Marathon because my theme for this week is "Traditional Dishes" and since I have my mom here with me, I was really able to make the dishes the traditional way. Valli wanted us to choose 3 dishes from the 10 she listed. I had only made 1 or 2 dishes out these 10 and so I was game to try the rest. With the help of my mom, I was able to make 3 sweet and savory dishes that we thoroughly enjoyed. So now you know that for the next 3 days there are...

---

---

Ingredients

• 1 cup All purpose flour Maida (/)
• 2 tbsp Semolina Sooji (/)
• 2 tbsp (1.25l) fish stock (Oil)
• a pinch Salt
• 2 cups (1.25l) fish stock (Khova - grated (I used Nanak brand frozen khova))
• ½ cup sugar
• ¼ cup Coconut (Dry grated)
• ¼ cup Almonds Cashews (& - finely chopped)
• ½ tsp cardamom (Ground)
• 1 cup sugar
• ¼ cup water

---

---

Method

1. Make the Pastry: Mix all the ingredients under pastry into a smooth and firm dough adding enough lukewarm water. Cover with damp cloth and set aside for at least 15 minutes.
2. Make the Filling: Lightly fry khova, remove from heat and add all the other ingredients. Mix well and set aside.
3. Make the Sugar Syrup: Combine water and sugar in a saucepan and bring to a boil. Simmer for a minute or until the mixture thickens a little. Keep the syrup on very low flame and ready for the gujias.
4. To Make Gujias: Heat oil for deep frying in a wide mouthed pan.
5. Divide the dough into small golf size balls. Roll each roll into a disc. Put about 1-2 tbsp filling in the middle. Wet the edge with water and fold the dough over the filling. Press the edge close and use a fork to mark the closed edge to ensure that the filling doesn't leak out when frying.
6. Gently add the prepared gujias in hot oil and fry on medium low flame until golden brown on all sides. Remove and drain on a paper towel. Then put them in the sugar syrup for 2-3 minutes, flip around so they are evenly coated with sugar syrup. Remove and let cool before digging in.

View the recipe instructions at Cook's Hideout