HEALTHY RECIPE : BAKED TOORDAL GUJIYA

HEALTHY RECIPE  :  BAKED TOORDAL GUJIYA

1/2 CUP TOOR DAL - STEAMED




1/2 CUP KHOYA - MAVA

2 TBSP. SOJI

2 TBSP. CONDENSED MILK

1/2 TBSP. CARDAMOM POWDER

15 -20 RAISINS

2-4 DROPS WHITE ROSE ESSENCE OR VANILLA 

1 CUP SUGAR SYRUP - 1.1/2 STRAINED 

1 TBSP. GHEE - FOR ROAST SOJI

1 TBSP. GHEE FOR BRUSHING GUJIYA

1 TBSP. PISTACHIO - CHOPPED

14-15 COLOURED JELLY SWEETS

* 
1 CUP MAIDA - ALL PURPOSE FLOUR 

7-8 TBSP. COLD MILK

1.1/2 TBSP. FROZEN DESHI GHEE

PINCH BAKING POWDER

*

HEAT A GHEE IN A NON STICK PAN AND ADD SOJI TO ROAST OVER SLOW FLAME.
ADD STEAMED - SMOOTH TOOR DAL AND MIX WELL. 
ADD KHOYA AND CONDENSED MILK.
MIX WELL TOGETHER. STIRRING CONTINUOUSLY.
COOK TILL THICKEN LIKE SMOOTH DOUGH.
ADD CARDAMOM POWDER AND RAISINS AND MIX.

TRANSFER IN A PLATE TO COOL AT ROOM TEMPERATURE.




MAKE  7-8 BALLS .
KEEP ASIDE.
NOW .....
TAKE A MIXING BOWL AND PUT MAIDA IN IT. 
ADD BAKING POWDER AND FROZEN OR THICK GHEE. MIX WELL.
ADD COLD MILK AND KNEAD IN TO A STIFF - TIGHT - DOUGH.
REST FOR 15 MINUTES IN REFRIGERATOR - IN AIR TIGHT CONTAINER. 
MAKE 7-8 BALLS FROM DOUGH.
ROLL OUT BALLS INTO SMALL PURIES.
PLACE A TOOR DAL MIXTURE'S ONE BALL MIDDLE OF PUREE.




















MOISTEN THE EDGES OF THE PUREE WITH LITTLE WATER AND PRESS OVER IT.
THEN PRESS SLIGHTLY WITH THUMB AND FINGER OVER ALL EDGES TO MAKE GUJIYA'S PRESSING DESIGN AND TO CLOSE.
BRUSHING THE GUJIYA  WITH GHEE ALL OVER BOTH SIDE.




















PLACE IN A BAKING TRAY FOR BAKE.
BAKE FOR 30-35 MINUTES IN A PREHEATED OVEN AT 170* (BOTH SIDES) TILL LIGHT GOLDEN BROWN.
THEN REMOVE FROM BAKING TRAY AND COOL.
BRUSHING THE SUGAR SYRUP OVER GUJIYA.
GARNISH WITH CHOPPED PISTACHIOS AND JELLY SWEETS. 
SERVE AS SWEET.