Mr. Nishu Saini Silver Director METHOD: • Knead a smooth but tight dough with maida, a pinch of salt, ¼ cup of LITE HOUSE Rice Bran Oil and water as required. • Take 1 tsp of LITE HOUSE Rice Bran Oil in a pan. Put the pan on low flame while you add ½ cup of milk to it. Stir properly. • Add 1 cup of milk powder to the pan mixture. Mix really well with no lumps. Keep stirring on medium flame until it thickens and leaves the pan while holding a shape. Your instant mawa is now ready. Transfer to a bowl to let it cool. • Once the mawa cools completely add ½ cup of powdered sugar, 2 tbsp of cashews, 2 tbsp of raisins, 2 tbsp of cashews, 2 tbsp of almonds and cardamom powder. Mix well combining everything together. • Take another pan with ½ cup of sugar, ½ cup of water and few saffron threads. Mix well and let the sugar dissolve completely. Boil for 5 minutes and let it come to a sticky consistency. Now add cardamom powder. • Take a small ball-sized amount of the dough and with the help of a rolling pin, roll to in a round but slightly thick puri. • Now place a tbsp of the prepared mawa dry fruit stuffing. Shape the gunjiya with your hand or using a mould. Repeat with the rest of the dough as well. • Deep fry all the mawa gunjiyas on medium heat until they all turn golden brown. • Let the gunjiyas cool for 2 minutes, and then drop them into the prepared sugar syrup. Let it soak in for at least 5 minutes. • Enjoy your Chashni Wali Gunjiya hot or cold. Also, it can be stored in an airtight container for later use. • 2 cups of Maida/All Purpose Flour • LITE HOUSE Rice Bran Oil • ½ cup milk • 2 cups of water • 2 cups of sugar • 1 cup milk powder • 2 tbsp chopped cashews/kaju • 2 tbsp chopped pistachios/pista • 2 tbsp chopped almonds/badam • few saffron/kesar threads • 2 tbsp raisins/kishmish • 1 tsp cardamom powder • ¼ tsp salt INGREDIENTS: 6 F R OM T H E K I T C H E N O F Spread Sweetness with Chashni Wali Gunjiya prepared By Mr. Nishu Saini
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