HEALTHY SWEET RECIPE : SPLIT GREEN GRAM WITH BROKEN WHEAT GUJIYA

HEALTHY SWEET RECIPE : SPLIT GREEN GRAM WITH BROKEN WHEAT  GUJIYA

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*FOR FILLING :

1 CUP SPLIT GREEN GRAM ( ONLY TWO WHISTLE'S PRESSURE COOK )

1 CUP BROKEN WHEAT (BULGUR WHEAT ( ONLY TWO WHISTLE'S PRESSURE COOK )

4 NO. GREEN CARDAMOM POWDER

1 CUP FULL FAT MILK

1/2 CUP KHOYA

1.1/2 CUP SUGAR POWDER

8-10 SAFFRON THREADS

1/4 TSP. NUT MEG POWDER

1/2 CUP PURE GHEE

10-12 RAISINS (KISHMISH)

15 - 20 ALMONDS - SLICED

10-12 CASHEWS -  CHOPPED

10-15 PISTACHIOS - SLICED

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FOR DOUGH :

2 CUPS MAIDA

5 TBSP.GHEE + FOR DEEP FRYING

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METHOD FOR FILLING :

BOIL THE MILK IN A THICK BOTTOMED PAN.

ADD COOKED BROKEN WHEAT AND COOKED SPLIT GREEN GRAM TO THE BOIL MILK.

MIX WELL.

BRING THE MIXTURE TO A BOIL AND STIRRING CONTINUOUSLY OVER LOWER HEAT AND SIMMER.

COOK UNTIL SPLIT GREEN GRAM AND BROKEN WHEAT COOKS PROPERLY AND NOT REMAIN MILK IN IT.

ADD SUGAR POWDER AND KHOYA IN IT AND COOKING OVER MEDIUM HEAT.

COOK TILL THE MIXTURE THICKENS.

THEN REMOVE FROM HEAT. LEAVE TO COOL.

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HEAT THE  GHEE IN A SEPARATE PAN.

LIGHTLY FRY A COCONUT. REMOVE FROM HEAT.

COMBINE THE GRATED NUT MEG, CARDAMOM POWDER, RAISINS,CHOPPED CASHEWS, ALMOND'S SLICES AND PISTACHIOS SLICES.

ADD THE FRY MIXTURE  OF COCONUT AND DRY FRUITS TO THE COOKED FILLING OF GUJIYA.

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METHOD FOR DOUGH :

SIFT THE MAIDA AND RUB IN FIVE TABLESPOON OF GHEE WITH FINGER TIPS.

ADD COLD WATER AND KNEAD INTO A STIFF DOUGH.

COVER WITH DAMP CLOTH AND SET A SIDE.

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GUJIYA :

DIVIDE DOUGH IN TO SMALL BALLS. ROLL OUT SMALL PURIS.

PLACE EACH PURIS ON THE MOULD, PLACE FILLING IN THE HOLLOW PORTION.

MOIST WITH LITTLE WATER EDGES OF PURIS.

CLOSE MOULD, PRESS FIRMLY, TRIMMING OFF THE EXCESS DOUGH.

REMOVE GUJIYA FROM THE MOULD.

DEEP FRY GUJIYA IN GHEE OVER MEDIUM HEAT, TILL GOLDEN BROWN.

LEAVE TI STAND FOR A WHILE BEFORE SERVING TO ALLOW THE HOT FILLING TO COOL.

WOW SPLIT GREEN GRAM WITH BROKEN WHEAT GUJIYA IS READY.

SERVE AS FESTIVE SWEET.  

SPRINKLE THE SUGAR POWDER OVER GUJIYA AND SERVE.