Ganesh festival food recipes
In a nutshell, this website contains simple, delicious and healthy dishes that can be made at your home. Above all, it can be simple enough for anyone to make it. Well, the good news is, mouth watering food can still be healthy enough for anyone to eat. Who can be more disappointed than a hungry man who is on diet with mouth watering fancy food on his table? A Spanish proverb says The belly rules the mind. Each batch will take 15-16 minutes.Welcome to, the online pool of simple home-made recipes. Once golden brown, transfer them directly to the syrup and immerse them in that for 4 minutes.Turn them around and fry them till golden brown from both sides. Put the gujiya in the Kadai and fry them over low flame for 4-5 minutes.When the syrup is ready, keep it aside and fry gujiya. Add 15-20 saffron threads and simmer the syrup for 4 minutes.Simmer 1 cup of sugar and ¾ cup of water in a vessel to prepare one-string consistency syrup to dip the Gujiya.Start pleating from one edge to another.To prepare gujiya without using a mold, place the rolled sheet on your palm, add stuffing in the center, and stick the edges to give a half-moon shape.Likewise, prepare all the gujiya and place it on a cloth laid on top of the tray.Tear out the extra dough and unmold the gujiya carefully. Center the stuffing and apply a little water at the end.
Place the rolled sheet on the gujiya mold and add 1.5 to 2 spoon filling.Take a piece of dough and roll it into a sheet of 3 to 3.5 inches in diameter. Knead the dough a little and divide it into small parts.Turn off the flame, take the filling out on a plate, and allow it to cool.Next, add 4 tbsp of grated coconut, 2 tbsp of chopped cashews, 2 tbsp of Chizonji, 2 tbsp of raisin, 5-6 coarsely ground cardamom to the mixture, and mix well.Once the sugar dissolves completely, add suji to the syrup and cook the mixture over medium flame till it thickens.Next, add ½ cup of sugar and ½ cup water to the pan and simmer till the sugar dissolves completely.Pour ½ cup of suji and ghee (2 tbsp less in a half cup) into the pan and roast the semolina over low-medium heat till golden brown.Cover and rest the dough for 20 minutes to set. Pour water gradually and knead a stiff dough. Mix ¼ cup of desi ghee in 2 cups of maida.Garnish the gujiya with pista, and Suji gujiya is ready to be served. Once golden brown, transfer them directly to the syrup and immerse them in that for 4 minutes. Turn them around and fry them till golden brown from both sides.ġ7. Put the gujiya in the Kadai and fry them over low flame for 4-5 minutes. We need ghee to be less hot than medium.ġ6. When the syrup is ready, keep it aside and fry gujiya.ġ5. Add 15-20 saffron threads and simmer the syrup for 4 minutes. Simmer 1 cup of sugar and 3/4 cup of water in a vessel to prepare one-string consistency syrup to dip the Gujiya.ġ4. To prepare gujiya without using a mold, place the rolled sheet on your palm, add stuffing in the center, and stick the edges to give a half-moon shape. Start pleating from one edge to another.ġ3. Tear out the extra dough and unmold the gujiya carefully.ġ2. Center the stuffing and apply a little water at the end.ġ1. Place the rolled sheet on the gujiya mold and add 1.5 to 2 spoon filling. Take a piece of dough and roll it into a sheet of 3 to 3.5 inches in diameter.ĩ. Knead the dough a little and divide it into small parts. Turn off the flame, take the filling out on a plate, and allow it to cool.Ĩ. Next, add 4 tbsp of grated coconut, 2 tbsp of chopped cashews, 2 tbsp of Chizonji, 2 tbsp of raisin, 5-6 coarsely ground cardamom to the mixture, and mix well.ħ. Once the sugar dissolves completely, add suji to the syrup and cook the mixture over medium flame till it thickens.Ħ. Next, add 1/2 cup of sugar and 1/2 cup water to the pan and simmer till the sugar dissolves completely.ĥ.