How To Make Chocolate Gujiya in Microwave | Chocolate Gujiya Recipe | Holi Special Recipe | Varun

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Gujiya Recipe | How To Make Gujiya | Homemade Gujiya | How to Make Gujiya in Microwave | Baked Chocolate Gujiya | Baked Gujiya Recipe | Easy Gujiya Recipe in Microwave| Holi Recipe | Indian Sweet Recipe | Chocolate Gujiya At Home | Holi Snacks Recipe | Snacks Recipe | The Bombay Chef - Varun Inamdar | Rajshri Food Learn how to make Chocolate Gujiya at home with our Chef Varun Inamdar who is using Panasonic Microwave Oven Chocolate Gujiya Ingredients: 0:00 - How - 3/4 cup Wheat Flour - 3/4 cup Refined Flour - 1 tbsp Ghee - 1/4 tsp Salt - Water (as required) - 1/2 cup Semolina - 1/4 cup Almonds (crushed) - 1/4 cup Cashew Nuts (crushed) How To Make Gujiya Mixture - 4:21 - 3/4 cup Jaggery (grated) - 1 tbsp Ghee - 1 tbsp Cocoa Powder - 1/4 cup Khoya - Water - Almonds (sliced) #ChocolateGujiya #SnacksRecipe #HoliSpecial #AnybodyCanCookWithRajshriFood #PanasonicMicrowave #MicroChef #PanasonicIndia Know more and purchase Panasonic microwave oven here - https://amzn.to/2ZcN4f8 Visit our Website for more Awesome Recipes http://rajshrifood.com/ Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_And Host: Varun Inamdar Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFood Find us on Facebook at https://www.facebook.com/rajshrifood For more videos log onto http://www.youtube.com/rajshrifood Gujiya (Hindi: गुजिया), Pedakiya (Hindi: पेडाकिया), a karanji (Marathi: करंजी) or Kajjikayalu in Telugu is a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. The preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. Shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture. It is especially made and consumed during Teej, Holi and Chhath in India.