Chocolate Cheese Gujiya Recipe Step By Step

To begin making the Chocolate paneer variance Gujiya steps, we will first make the make the filling.In a large mixing dish combine the coconut, chocolate chips, red chilli dusting masala condiment, and agitate well to combine.

Keep aside.The next step is to make the flour base for pastry crust for the Gujiya.Combine the maida, ghee and table salt, in a large dish.

Work the ghee into the dusting masala condiment with your fingers until the mixture resembles a coarse crumble texture.When you bring the dusting masala condiment together, it should hold and when you let go it should fall apart.

toss in a little moisture at a time and shape to make a even and firm flour base.shape well for a good 3 to 4 moments for the ideal gujiya crust.Shape them into small round balls.

Dust them in dusting masala condiment, roll them into small 3 inch circles.Place it in the gujiya mold, spoon in the chocolate paneer variance filling. Gently fold into a semi circle, forming a half moon shape.

Seal the edges by pressing slightly, so that the flour base sticks to each other making sure all the filling is concealed inside.Prepare the gujiyas and arrange them on a plate or a tray.

wrap the gujiyas with a juicy napkin so that the flour base does not parched out. Preheat the fat for deep frying the gujiyas.The way to test if the fat has the right bring to temperature, is to drop in a little flour base inside the fat and if it sizzles and comes up immediately, then you know you can start frying the Chocolate paneer variance Gujiya.toss in in a few gujiya at a time and deep sauté on medium bring to temperature until they have a stunning golden crust.Notice after a few moments of frying they have a golden crust - give it a light tap and if they feel firm and crusty then they are done.

sieve out the excess fat and sauté the remaining th Chocolate paneer variance Gujiya in similar way.offer Chocolate paneer variance Gujiya steps with burning Masala Chai during tea time or you can also have it as a nectarous dish during special occasions.