How to Cook Appetizing Mitha Malai Gujia

How to Cook Appetizing Mitha Malai Gujia Delicious, fresh and tasty.

Mitha Malai Gujia. You will find top and best Indian desserts including different verities of kheer (like rice kheer), halwa (like lauki halwa), burfis (like chocolate burfi), ladoos (like boondi ladoo), peda and many more!. I have also added basic khoya and quick, instant khoya recipes which is used in many. Gujia is a fried pastry filled with an aromatic nuts mixture.

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You can cook Mitha Malai Gujia using 27 ingredients and 11 steps. Here is how you cook that.

Ingredients of Mitha Malai Gujia

1. It’s 1 of Malai / cream.

2. Prepare 1 litre of Full cream milk.

3. You need 1/2 cup of Sugar.

4. Prepare 1 tsp of Cornflour.

5. Prepare 2 tsp of Milk powder.

6. Prepare 2/ 3 of Cardamom (crushed / powdered).

7. You need 3/4 of Kesar / Saffron (soaked in milk).

8. You need 3/4 drops of Rose water.

9. It’s 2 of . Sugar syrup.

10. You need 2 cups of sugar.

11. You need 1 and 1/2 cups of Water.

12. It’s 1/2 lemon of Lemon juice.

13. It’s 3 of Gujia shell.

14. It’s 1 cup of Flour.

15. It’s 1 pinch of Salt.

16. You need 1 tbs of Ghee / clarified butter.

17. It’s 4 of Gujia filling.

18. It’s 1/2 cup of Milk powder.

19. You need 2 tbs of Milk.

20. It’s 2 tbs of Semolina.

21. It’s 2 tbs of Sugar.

22. Prepare 1 tbs of Ghee.

23. It’s 1/2 cup of Dry fruits (cashews, almonds, raisins, pistachios cut into small pieces).

24. You need 2/3 of Cardamom (crushed / powdered).

25. It’s 1/2 tsp of Nutmeg powder.

26. Prepare 1/4 cup of Grated coconut.

27. It’s 1 cup / as per necessity of White oil (for deep frying).

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Mitha Malai Gujia step by step

1. Firstly for malai, heat milk in a pan, thicken it, add sugar, dissolve.

2. Take 2 tbs milk in a bowl out of the pan and mix cornflour and milk powder well so that no lumps form, add this to the pan, boil again to thicken it to a malai like consistency..

3. Add cardamom kesar and rose water, turn off the heat, cool down to room temperature.

4. For sugar syrup boil water with the sugar, add lemon juice to avoid sugar crystallization. Make one string syrup..

5. For the shell mix everything to form a firm dough.

6. Brush some oil, cover it and keep for one hour.

7. For the filling heat ghee in a pan, gradually add every ingredient for the filling, cook for sometime, make it thick and bring down.

8. Final Step - flatten up the dough with a rolling pin to make a big chapatti, cut out some circles with a bowl/ round cookie cutter, put some filling within it, apply some water on the periphery, fold and stick it as a half circle (I dont have a gujia mould so I made it this way), press a fork through the border to give it a gujia like design.

9. Heat oil in a pan over med heat, add a small flour ball in it, if it sinks down and forms some bubbles then the oil is ready. Deep fry the gujias over low-med flame, take them out, cool down a little.

10. Add them to the sugar syrup for 2-3 mins, then take them out and cool down for 1 hr.

11. Now place gujia,then place rabdi and serve.

Dosto, aaj banaenge Rasmalai jisko baht jane Rasomalai ya fir Rossomalai bhi bolte hain.

Ye recipe bilkul Halwai ki tarike se banegi, wo bhi packet ka doodh.

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Dosto, aaj ke video me banaenge Gulab Jamun, wo bhi bina Khoya/Mawa.

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