Wish you all a HAPPY RAKSHA BANDHAN
Thought of preparing something innovative for RAKSHA BANDHAN. Why not to mingle two states for a dish. As a tamilian, tamil cuisine is my favorite and next coming to the other state, recently I tried out Gujiya (Nuts Gujiya) and my family liked it to the core, so thought why not to take Gujiya for the other state.
Gujiya is a sweet dumpling made with maida and stuffed with khoya, nuts… Maa urundai (Rice flour balls) is one of the traditional and authentic Tamil dish which is shaped as lamp known as Maa Vilakku and offer to god. We lit this lamp with ghee and cotton wig, and do prayers.
As a result here comes my “MAA GUJIYA”, I stuffed this Maa urudai to the gujiya and fried it. As it was trial, I was little scared whether it will work out. But the dish was mind-blowing and heavenly, which got over in minutes. My kids wants to prepare once in a while. Let me share the recipe…
Taking it to the Fiesta Friday #133 hosted by Angie@thenovicegarderner.
- Rice flour – 1 cup
- Cardamom powder – ¼ tsp
- Coconut Jaggery (crushed) – 1 cup
- Ghee/Clarified butter – ¾ cup
- Maida – 2 cups
- Salt to taste
- Oil for deep frying
- Stuffing – Maa urundai
- Crush the jaggery using mortar and pestle.
- In a wide mouth bowl, mix rice flour, jaggery and ½ cup of ghee. Mix them well with your hands for a min.
- Take these rice flour mixture in a blender and blend them just for a min and transfer it to a same bowl.
- Hold them to small balls (lengthwise) and let it rest for 10 mins.
- If you are not able them tight pour the leftover ghee and continue the process.
- For dough:
- Take maida, ¼ tsp of salt together in a bowl, mix them well.
- Pour water little by little and start kneading the flour to a dough.
- Divide small portions of dough, roll them to small balls (lemon size) and keep it aside.
- For Maa Gujiya:
- Flatten the maida balls with a rolling pin.
- Place it in the gujiya press, keep the maa urundai at the center, and close the lid tightly.
- Remove the excess dough from the press, gently remove the gujiya from the press.
- Continue this process with leftover dough.
- Heat oil in a kadai, once it’s hot, gently drop in the gujiya’s one by one, and cook until they turn golden brown.
- Cook in medium flame, swap the sides and cook them.
- Drain the oil and continue this for all the gujiya.
Serve hot by drizzling little condensed milk or colorful tutty frutty and finely chopped cherries.
Note: Stays fresh in an air tight container for a week.
For more snacks recipes – CLICK HERE.