Recipe: Appetizing Mitha Malai Gujia

Mitha Malai Gujia. Mitha Malai Gujia Jayati Banerjee. #CookClick This is a Holi special sweet. This is very yummy and has a nice texture of crispy gujia and creamy malai as well ! See great recipes for Channy ki dal ki mzydar crispy gujia, Gujia, Mawa Gujia too!

See recipes for Digestive biscuit gujia, Dahi Gojha Gujia shaped, Gujia too. It is an icon with title Plus. customizable. Add It is an icon with title Plus. You can cook Mitha Malai Gujia using 27 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Mitha Malai Gujia

1. You need 1 of Malai / cream.
2. You need 1 litre of Full cream milk.
3. Prepare 1/2 cup of Sugar.
4. You need 1 tsp of Cornflour.
5. It's 2 tsp of Milk powder.
6. It's 2/ 3 of Cardamom (crushed / powdered).
7. It's 3/4 of Kesar / Saffron (soaked in milk).
8. You need 3/4 drops of Rose water.
9. Prepare 2 of . Sugar syrup.
10. You need 2 cups of sugar.
11. You need 1 and 1/2 cups of Water.
12. Prepare 1/2 lemon of Lemon juice.
13. Prepare 3 of Gujia shell.
14. You need 1 cup of Flour.
15. It's 1 pinch of Salt.
16. Prepare 1 tbs of Ghee / clarified butter.
17. It's 4 of Gujia filling.
18. Prepare 1/2 cup of Milk powder.
19. Prepare 2 tbs of Milk.
20. Prepare 2 tbs of Semolina.
21. Prepare 2 tbs of Sugar.
22. It's 1 tbs of Ghee.
23. It's 1/2 cup of Dry fruits (cashews, almonds, raisins, pistachios cut into small pieces).
24. Prepare 2/3 of Cardamom (crushed / powdered).
25. It's 1/2 tsp of Nutmeg powder.
26. You need 1/4 cup of Grated coconut.
27. You need 1 cup / as per necessity of White oil (for deep frying).

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Mitha Malai Gujia step by step

1. Firstly for malai, heat milk in a pan, thicken it, add sugar, dissolve.
2. Take 2 tbs milk in a bowl out of the pan and mix cornflour and milk powder well so that no lumps form, add this to the pan, boil again to thicken it to a malai like consistency..
3. Add cardamom kesar and rose water, turn off the heat, cool down to room temperature.
4. For sugar syrup boil water with the sugar, add lemon juice to avoid sugar crystallization. Make one string syrup..
5. For the shell mix everything to form a firm dough.
6. Brush some oil, cover it and keep for one hour.
7. For the filling heat ghee in a pan, gradually add every ingredient for the filling, cook for sometime, make it thick and bring down.
8. Final Step - flatten up the dough with a rolling pin to make a big chapatti, cut out some circles with a bowl/ round cookie cutter, put some filling within it, apply some water on the periphery, fold and stick it as a half circle (I don't have a gujia mould so I made it this way), press a fork through the border to give it a gujia like design.
9. Heat oil in a pan over med heat, add a small flour ball in it, if it sinks down and forms some bubbles then the oil is ready. Deep fry the gujias over low-med flame, take them out, cool down a little.
10. Add them to the sugar syrup for 2-3 mins, then take them out and cool down for 1 hr.
11. Now place gujia,then place rabdi and serve.

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