MasterChef Pankaj Bhadouria's video: 3 Types of Gujiya I Holi Recipes I Karanji I I Pankaj Bhadouria

3 Types of Gujiya I Holi Recipes I Karanji I केसर, गुलकंद & चॉकलेट गुझिया I Pankaj Bhadouria What is Holi without Gujiya! Gujiya or Karanji as it is also known, is mandatory on Holi. Gujiya traditionally has a stuffing of Mawa or Khoya. But Gujiya can also be filled with many delicious flavours added to it. So this Holi, try Gujiya with these amazing flavours and make Kesar Gujiya, Gulkand Gujiya and Chocolate Gujiya. Thank you for watching! 💫 And don’t forget to subscribe here: https://goo.gl/mQwVjN **************************************************************************** Recipe: 3 Types of Gujiya Preparation Time: 60 minutes Cooking Time: 30 minutes Ingredients: For the Dough: 2 cups Flour ½ cup Ghee Water as required For Chocolate Dough: Add 1 tbsp Cocoa Powder Filling: Saffron Gujiya: 2 cups Mawa/ Khoya 2 tbsp Chironjee 2 tbsp Raisins ¼ tsp Saffron 1 cup Sugar Powder Gulkand Gujiya: 2 cups Mawa/ Khoya ½ cup Gulkand 2 tbsp sweet Saunf 2 tbsp grated Dry Coconut Chocolate Gujiya: 1 cup roasted Mawa 1 cup grated Chocolate 2 tbsp chopped Nuts Oil to Fry Method: Dough for the saffron and gulkand gujiya: Add the melted ghee to the flour and rub well with your fingers till it resembles breadcrumbs. Add a little water at a time to knead to a stiff yet smooth dough. Rest the dough for 20 minutes. For the Chocolate dough add 1 tbsp cocoa powder to the flour. For the Saffron Filling: Roast the mava over medium heat till dry and lightly colored. Stir constantly to avoid burning. Remove in a plate and allow to cool down completely. Add sugar powder and the dry fruits. Soak saffron in a tsp of hot water for 5 minutes. Add to the khoya mix. Mix well. For the Gulkand Filling: Roast the mava over medium heat till dry and lightly colored. Stir constantly to avoid burning. Remove in a plate and allow to cool down completely. Add gulkand and the sweet saunf, coconut powder and grated coconut. Mix well. For the Chocolate Filling: Mix grated chocolate, chopped nuts and roasted khoya. Mix well. To make Gujiya: Knead the dough again for a minute. Make some flour paste with 1 tbsp flour and ¼ cup water. Break into small balls. Roll out into small puris. Place the puri in the gujiya mold. Apply slurry on the edges. Place 2 tbsp filling in the centre, close the gujiya mold and press firmly. Remove excess dough from the sides. Keep covered till all gujiyas are prepared. Heat at least 3” oil in a pan. Add prepared gujiyas to medium hot oil. Cook till lightly pink in colour. Flip and cook till the bubbling in the pan reduces. Remove from heat and allow to cool. Store in an airtight container. . . For more information on Pankaj Bhadouria, be sure to visit: https://www.pankajbhadouria.com Follow Pankaj Bhadouria on Your favourite Social Media: https://www.facebook.com/pbhadouria https://www.instagram.com/masterchefpankajbhadouria https://twitter.com/BhadouriaPankaj