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Gujia Recipe
To make 20 Gujias
Ingredients:
Flour: 250 grams
Khoya: 500 grams
Raisins: a few
Almonds: 100 grams (finely chopped)
Cooking oil: 3 tablespoon
Water: 100 ml
Sugar: 250 grams
Method:
Mix the oil and flour thoroughly so that it reaches a binding consistency. Add some water and knead the entire mixture, lightly. When it forms a soft dough, set it aside and cover it with a damp cloth. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it completely. Add almonds and raisins and fry for a few more minutes. Remove this from the stove and let it cool. Make small thick chapattis out of the kneaded dough. Fill half of each chapatti with the khoya mixture and fold the chapatti over, sealing the sides of the chapatti, to ensure that the khoya is safely wrapped within. Make the sealing secure by pinching the edges with your fingertips. Deep-fry these gujias until they becomes light golden brown, keeping the flame low. Take out the gujias and place them on brown paper or newspaper for the oil to drain away. Serve hot or store it in an airtight container to feed your loved ones on Rakhi day.
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Kheer Recipe
To serve 4 to 5 people
Ingredients:
Milk: 1 liter
Rice: 200 grams (soaked for ½ an hour before cooking)
Sugar: to taste
Cashew nuts: a few (finely chopped)
Cardamom: 4 to 5 whole
Raisins: a few (soak for a few minutes before adding)
Method:
Pour the milk in a pan and let it boil for few minutes, on a low flame. Stir continuously as the milk becomes thicker. Put the sugar into the milk and stir constantly until the sugar melts. When the sugar has melted, put the rice into it and let it boil for a while. Keep stirring to ensure no lumps are formed. When the rice is cooked, garnish the kheer with the chopped cashew nuts, cardamoms and raisins. Serve it hot or cold to your loved ones on Rakhi day.
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