Gujiya is made in many ways like Mawa filled Gujiya and semolina Gujiya. Reed this tasty and delicious Mawa Gujiya. Rasmalai is a popular Bengali dessert in which soft and spongy paneer Tikki (patty) is made with saffron. Learn how to make ras malai recipe at home in English.
Rasmalai Recipe at Home
Rasgulla is a favorite among Bengali sweets, Rasmalai recipe is more preferred than Rasgulla. This time, if you want to make something special, you can also make ras malai.
It is not as difficult as it looks. So, read this time by making ras malai.
How to Make the Rasmalai Recipe?
The common chenna sold in the market is not used for ras malai. Some dairy shops ship chenna on your order. But it would be better if you make chenna at home yourself. It does not take long.
Integrity for RasMalai Recipe:-
- Chena - 250 grams
- Sugar - 400 grams (2 cups)
- Milk - 1 liter
- Saffron - 15-20 pieces (if you want)
- Cashews - 15-16 (cut into small pieces)
- Chironji - 1 tbsp (clear)
- Green cardamom - 3-4 (peel and grind)
How to make Rasmalai Recipe at Home in English?
Put the chenna in a plate and churn it by hand, making it smooth, soft, in this way the chenna becomes very soft like dough. This chenna is ready to make Rasmalai Recipe.
Take out a little chenna from this chenna, keep it round, and flattened in a plate. Make all the spheres in the same way and keep them on a plate. 12 - 14 balls will be made from 250 grams of chenna.
Make sugar syrup: Mix 350 grams of sugar and 3 cups of water in a vessel and mix it and keep it on the gas. Keep the gas high so that the water starts boiling quickly when the water starts boiling, the sugar completely dissolves in the water, then add all the Chhena balls in this boiling water and let it cook for 18-20 minutes.
Always keep the water boiling, make ras malai only on high gas, the balls become almost double in size. The chenna balls are ready for Rasmalai, keep them to cool down.
Now We Prepare Milk for Juice Cream:-
Put the milk on the gas to thicken. After boiling, keep stirring with a spoon, add saffron pieces and dry fruits to the milk.
When the quantity of milk is reduced to half or 40-50 percent, turn off the gas, add sugar and cardamom to the milk. Milk is ready for Rasmalai.
Take out the Rasmalai shells from the sugar water and put all the Rasmalai shells in the milk, the ras malai recipe is ready.
Take out the ras malai in a bowl, take it out in a plate, decorate it with chopped pistachios, Chironji, and cashew nuts and keep it in the fridge to cool. Try eating cold ras malai, it is very tasty.
Mawa Ghujiya Recipe at Home
Gujhias are made in many ways, Mawa filled Gujiya or Mawa cardamom filled Gujiya with a layer of sugar (Gujiya dipped in sugar syrup). Apart from this, apple Gujiya, Kesar Gujiya, dry fruits Gujiya, fig Gujiya, Anjuir Gujiya, Cashewnut Gujiya, Pistachio Gujiya, and almond Gujiya) Is also made. You can make Gujiya as you want, just prepare the Kasar to be filled in it according to your mind.
Ingredients for Mawa Gujiya Recipe
To Make Dough:-
- Refined flour - 2 cups (250 grams)
- Ghee - For making dough and frying Gujiyas
- Ghee - for frying
For Stuffing:-
- Mawa - 100 grams
- Cashews - 1 tbsp
- Raisins - 1 tbsp
- Chironji - 1 tbsp
- Cardamom - 4 to 5
- Dry ball - 2 tbsp (grated)
- Sugar Powder - 1/2 cup (80 grams)
How to Make Gujiya Recipe at Home In English on Ginfo4u?
Hard dough:-
Add ¼ cup Moyan Yannik ghee to the flour and mix it well. Add a little water to the flour and knead a stiff dough even with puri flour.
Mash it smooth and keep the dough covered for 20 minutes. Less than half a cup of water is used in this quantity of flour.
Prepare Kasar / stuffing:-
Heat a pan and add Mawa to it and fry it while stirring continuously until it becomes light brown.
During this, keep the flame medium. After the Mawa is roasted, take it out in a bowl and let it cool.
After this, add powdered sugar, coconut, raisins, and cashews to the Mawa and mix.
Also, add Chironji and cardamom and mix it well. With all the ingredients mixed, Kasar is ready to be filled in the Gujiya.
Make Gujiya:-
Mash the flour and make it fine. Then, break 20 to 25 small pieces of it.
Make each dough ball round like a Peda.
Take one dough ball and place it on a Chakla and roll it 4 to 4.5 inches in diameter. Put the whole on top of the mold and put 1 to 1.5 tsp filling.
Close the mold by applying some water on the edge of the puri and press it slightly and keep the cuttings out. These cuttings are also used to make Gujiya later.
Open the mold and take out the Gujiya on a plate and cover it with a cloth so that it does not dry. Likewise, prepare all Gujiya and keep them on the plate.
Gujiya Fried:-
Heat enough ghee to fry Gujiya in the pan. Put as much Gujiya in hot ghee one by one in the pan. Fry Gujiya on medium and low heat till it turns brown.
After frying on one side, fry Gujiya on the other side as well. Remove the well-fried Gujiya and keep it on a plate.
Delicious Mawa ki Gujiya is ready. Make them at any festival or whenever you want and then eat hot Gujiya. After cooling it, keep it in an airtight container and keep eating it for 15 days.
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