Gujia / perakia

GUJIA / PERAKIA

This is a North Indian dish made specially on the occasion of TEEJ, a festival for long life of husband. Yesterday (18th Nov 2012 ) was teej and I also tried to make this special and delicious dish. We bihari Call this "perakia". It is of two type one made of suji and other made of khoya. I specially like khoya one.

Ingredients

500 gms Maida (All purpose flour)
6 tblsp Oil / Ghee (melted)
2lt milk
1/2 tsp green Cardamom Powder
25 gms chopped Almonda
25 gms Raisins (Kishmish)
25 gms dried Coconut (shredded)
350 gms Sugar (Cheeni) or to taste (powdered)

Ghee / Oil to fry

Method

1. Boil milk in thick kadhai
2. Keep the milk on fire and thicken it until you get thick khoya stirring occasionally (You can use khoya available in the market.)
3. Now mash the khoya and fry till light brown in color.
4. Add sugar and cardamom powder into the khoya and mix well.
5. Add almonds, cashews, coconut and raisins.
6. Fry for 2 minutes and remove from the heat.
7. Allow it to cool.
8. Sieve the flour.
9. Mix the six tablespoons of oil with the maida.
10. Now add some water and knead lightly.
11. Keep adding water as required and knead into a soft but tight dough.
12. Set aside and cover with a damp cloth.
13. Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
14. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
15. Take care that the filling does not ooze out.
16. Prepare all the gujiyas and spread on a cloth.
17. Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
18. When golden brown in colour, drain and remove.
19. Store for use in an airtight glass jar.

Cooking Tips

• Gujiya moulds can also be used (they are easily available in any indian store or market).
• For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side.
• Moisten the edges of the round and fold one side of the mould over the other.
• Remove the excess edges and reuse.
• Gujia can also be made of suji. Fry suji with some oil and repeat the process from step no 4.