Ariso Recipes
Gulkand Stuffed Khoya Sweets
Last update date: February 24, 2012
Let your taste buds be enchanted by Gulkand Stuffed Khoya Sweets. This dish is a harmonious blend of exquisite flavors, featuring Khoya, All-Purpose Flour. Beyond taste, it's fortifying your body with essential nutrients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.35 minutes.
Rajasthani
Ariso Intelligence
Relatively Clean
One of the ingredient used is not clean
Contains Maida.
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Ingredients
2
How To Cook?
1
To prepare gulkand stuffed khoya sweets, start by making khoya balls. in a large mixing bowl, combine khoya with all-purpose flour, semolina (sooji), and a pinch of baking soda. knead gently to form a soft dough. avoid heavy kneading. just gather the mixture to form a lump, cover it with a muslin cloth, and let it rest for 10 minutes.
2
Heat enough sunflower oil in a deep frying pan.
3
While the oil heats up, prepare the khoya balls. grease your hands lightly with ghee and take a small lemon-sized ball of the dough mixture. make a depression in the center with your index finger and add a small amount of gulkand, a pinch of cardamom powder, and a few chopped cashew nuts. fold the dough from the sides towards the center and seal the ball. roll it gently between your palms and place it on a tray. repeat this process to make more stuffed khoya balls.
4
Now, let's make the sugar syrup. in a saucepan, combine water and sugar, and bring it to a boil. add saffron, rose water, and cardamom powder to the syrup. cook until it reaches a one-string consistency. turn off the heat and set aside.
5
Once the oil is hot, reduce the flame to medium and carefully add the stuffed khoya balls in batches. avoid overcrowding the frying pan.
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