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Hey everyone, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, gulabo gujhiyas /sweet gujhiyas or chandrakala in gulkand flavour. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Gulabo gujhiyas /sweet Gujhiyas or chandrakala in gulkand flavour is one of the most well liked of recent trending meals in the world. It's easy, it is fast, it tastes delicious. It's appreciated by millions every day. They're fine and they look wonderful. Gulabo gujhiyas /sweet Gujhiyas or chandrakala in gulkand flavour is something that I've loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook gulabo gujhiyas /sweet gujhiyas or chandrakala in gulkand flavour using 14 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Gulabo gujhiyas /sweet Gujhiyas or chandrakala in gulkand flavour:

{Prepare of For the dough.
{Prepare 2 cups of refined flour.
{Prepare 1/2 cup of desi ghee.
{Prepare 1/2 cup of warm Water.
{Take of For the filling.
{Make ready 1 cup of khowa.
{Get 1 cup of sugar powdered.
{Get 1/2 tsp of green cardamom powder.
{Get 2 tbsp of homemade gulkand.
{Make ready 2 tbsp of blanched almonds, pista, chopped, meengi and kismis(raisins).
{Prepare of Ghee for deep-frying.
{Take of For the syrup:.
{Make ready 1 cup of sugar.
{Get 1 cup of water.

This is a bit lengthy process but worth the effort as it tastes so. Chandrakala #Gujiya Recipe/Chandrakala #Sweet recipe/#Holi special sweet making. Hey for full video see comment link is givrn there. Get Gulkand at best price from Gulkand Retailers, sellers, traders, exporters & wholesalers listed at ExportersIndia.com.

Instructions to make Gulabo gujhiyas /sweet Gujhiyas or chandrakala in gulkand flavour:

Add 1/4th cup ghee into the flour and rub with your palms. It will become crumbly..
Now add little water to knead into a stiff dough..
Leave to rest for at least half an hour,covered with a damp muslin cloth..
For the filling Saute the khowa over medium heat till it looks slightly golden and aroma comes out it..
Switch off the flame and let it cool. When it cools, mix in the sugar, cardamom, kismis, almonds, gulkand and meengi..
Make balls from the dough and roll out each into a 4 inch diameter and 2 mm thick round..
Take a round, wet the edges with water and place a spoon of filling over one half..
Fold the other half over and press the edges together to seal..
Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges..
Make all the gujiyas in this way..
Heat ghee in a kadahi and to check if the ghee is hot enough put a piece of dough in it..
If it comes up at once, add as many gujiyas as fit in comfortably in the oil..
Fry them on a medium to low flame, turning occasionally, till golden brown on all sides..
Lift out and leave to drain on absorbent paper..
For sugar syrup Make sugar syrup by boiling water and sugar together, until one thread consistency is obtained..
Dip the gujiyas in it..
Lift and place on a plate, sprinkle some chopped pistachios..
Now let it dry on a plate. Enjoy gujhiyas hot or at room temperature..
Can also store in air tight container, when cool. Use and serve as and when required and it's good for gifting purposes also. Enjoy!.

Gulkand or Gulqand is doubtlessly one of the best Ayurvedic remedies used in many health problems. We use Edward Rose of Kannauj (known as perfumery city of India & Itra. Did you scroll all this way to get facts about gulkand? Well you're in luck, because here they come. Rose Gulkand or Rose petal jam is ready in about ten days.

So that is going to wrap this up for this special food gulabo gujhiyas /sweet gujhiyas or chandrakala in gulkand flavour recipe. Thanks so much for your time. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!