19 October, 2015

GUJIYA / KOBBARI-SAKKARE KADUBU

Posted in : SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on by : Divya Suresh

A very simple and tasty sweet which can be made on any festival or special occasions or whenever we crave for a sweet. Its very easy to make with a very few ingredients. It is a quick recipe compared to the fresh coconut+jaggery filling, as it doesn’t need any cooking for making the stuffing. The only time consuming factor is soaking of the knead dough. This (the stuffing) is the basic version of it, otherwise as such there are many variations in making the stuffing by using roasted Poppy seeds or roasted gram gram etc.

Ingredients :

For the dough :

  • Fine semolina (chiroti rave) / Maida (All purpose flour) – 1 cup (I always use chiroti rava)
  • Turmeric powder – a fat pinch
  • Salt – a pinch
  • water to knead the dough

For stuffing :

  • Grated dry coconut – 1 cup
  • Powdered sugar – 6 to 8 tbsp
  • Chopped dry fruits – 2 to 4 tbsp
  • Cardamom powder – 1/4 tsp

 

PROCEDURE :

  • Combine everything under the heading ‘ for the dough’ and knead the dough using required amount of water and keep covered for 1 to 2 hour
  • The consistency should be of Poori dough
  • Combine the ingredients under the heading ‘ for stuffing’

  • Take a portion of the dough and roll into a poori size sheet

  • Stuff the coconut mixture and seal the edges very well

 

  • Heat oil and deep fry the Kadubu / Gujiya

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