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Prepare For the dough.
You need refined flour.
You need to prepare desi ghee.
You need to prepare warm Water.
Provide For the filling.
You need to prepare khowa.
You need sugar powdered.
Prepare green cardamom powder.
You need homemade gulkand.
Provide blanched almonds, pista, chopped, meengi and kismis(raisins).
You need to prepare Ghee for deep-frying.
You need For the syrup:.
Prepare sugar.
Use water.

Gujia is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya. It is common in North India, particularly in Uttar Pradesh,Bihar Gulkand gulab jamun, when you want to make the gulab jamun extra special. If you have gulkand, you can try this simple twist to the regular gulab jamun. Everyone are used to the cardamom flavoured syrup at our home.

Add 1/4th cup ghee into the flour and rub with your palms. It will become crumbly..
Now add little water to knead into a stiff dough..
Leave to rest for at least half an hour,covered with a damp muslin cloth..
For the filling Saute the khowa over medium heat till it looks slightly golden and aroma comes out it..
Switch off the flame and let it cool. When it cools, mix in the sugar, cardamom, kismis, almonds, gulkand and meengi..
Make balls from the dough and roll out each into a 4 inch diameter and 2 mm thick round..
Take a round, wet the edges with water and place a spoon of filling over one half..
Fold the other half over and press the edges together to seal..
Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges..
Make all the gujiyas in this way..
Heat ghee in a kadahi and to check if the ghee is hot enough put a piece of dough in it..
If it comes up at once, add as many gujiyas as fit in comfortably in the oil..
Fry them on a medium to low flame, turning occasionally, till golden brown on all sides..
Lift out and leave to drain on absorbent paper..
For sugar syrup Make sugar syrup by boiling water and sugar together, until one thread consistency is obtained..
Dip the gujiyas in it..
Lift and place on a plate, sprinkle some chopped pistachios..
Now let it dry on a plate. Enjoy gujhiyas hot or at room temperature..
Can also store in air tight container, when cool. Use and serve as and when required and it's good for gifting purposes also. Enjoy!.

Same thing my MIL told, no one liked jamun with rose flavour at her place too. Gulkand's sweet fragrance combined with a zesty flavor of mustard based mayonnaise adds a whole new concept to sandwich making. From the "shahi"to the next generation ingredient, a mildly sweet and healthy breakfast which is ready in a blink! Vector illustration Handdrawn watercolor tribal teepee, isolated white with quote. tent and arrow. Gulkand, a sweet preserve of rose petals, is an ayurvedic medicine and Indian traditional recipe used for skin, constipation in pregnancy & kids However, one can eat Gulkand without any adjuvant or with water, but cow's milk is a best adjuvant for Gulkand in most of diseases especially in constipation.

Now that you have read Gulabo gujhiyas /sweet Gujhiyas or chandrakala in gulkand flavour recipe, it is the moment for you to head to the kitchen and prepare some excellent food! Remember, food preparation is not an ability that can be one hundred percent right in the beginning. Practice is required for you to understand the art of cooking.

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