Banana Gujia
Gujia is another name for sweet dumplings. Banana gujia is a very unique and different kind of gujia. Banana gujia is basically an Indian recipe. Banana gujia is very famous all over India. Here we give you a very easy step by step guide to make some amazing banana gujia. You can make banana gujia for your family very easily with the help of this recipe.
Banana gujia is a special kind of pie and dumpling. Banana gujia is a combination of both. You can serve banana gujia hot to taste even better. Banana gujia is liked mostly by the elderly people. People who love to make different desserts will find this recipe for banana gujia very helpful. Make and serve banana gujia to your elders, they will surely appreciate you. The banana gujia is something different for you to surprise everyone. Banana gujia is a variation of a very traditional Indian dessert. Hope you enjoy the recipe.
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For Pastry Dough
All-Purpose Flour (Maida): 2 cups + more for dusting
Ghee (Clarified Butter): 4 tablespoons, plus 2 tablespoons for pastry glue & as required for deep frying
Iodized Salt: a pinch
Water: half cup or: as required
Corn Flour: 1 tablespoon
Red Food Color: a pinch/drop
Green Food Color: a pinch/drop
Filling as explained
Sugar Syrup as explained
For Filling
Milk: 1/2 cup
Sugar: 5 tablespoons
Banana Custard: 2 tablespoons
Water: 4 tablespoons
Khoya: half cup
Desiccated coconut: 2-3 tablespoons
METHOD:
For Filling
Bring the milk to a boil; add sugar and simmer on a medium heat until the sugar dissolves.
Mix Banana Custard with water & stir into the boiling milk.
Keep stirring and simmer on a low heat till it thickens and gets a sheen.
Turn the heat off. Stir in the khoya and desiccated coconut. Cool and keep aside.
For Assembling
Mix flour, Iodized Salt & 4 tbsp ghee. Make sure they are properly mixed. Add little water to make a soft dough. Knead well till it is silky in texture.
Cover and rest for 15 minutes.
In a small bowl combine 2 tbsp of ghee with corn flour. Make a paste and keep aside. This acts like pastry glue.
Take two small portions out from the dough. Add food color to each (one red and one green) and knead well to make sure the color is evenly incorporated.
Now roll out the larger portion of dough lengthwise, about 1/8 inch in thickness.
Roll out the two colored dough-balls lengthwise and place them 1 inch apart from each other, in the center of the uncolored pastry, at an angle.
Lightly brush the corn flour and ghee paste all over the dough and sprinkle a little flour on top.
Start tightly rolling the dough upwards and keep stretching the sides as it rolls to make sure it’s even in height. Allow resting for another 10 minutes.
Cut 2-inch pieces with a sharp knife. Using your palm press the dough flat.
Add a little filling in the center. Using a little water on your fingertip, run it around the edges and fold the circle in halves & seal the edges.
Fry the Gujias until evenly golden on both sides. Immerse in warm sugar syrup for 2 minutes; strain and serve!
Posted By:
Aisha Saif, Pindi