Chena Gujiya

Share
23 Ratings
1 Reviews
Print
Recipe By Vahchef
25 m
6 servings
42.6 Cals

Mesu

It is a sweet made from simple sugar syrup, gram flour, and desi ghee....

Panna Cotta

Panna cotta is an Italian dessert of sweetened cream thickened with gelatine and moulded....

Sago Rice Jaggery Payasam

Sago rice jaggery payasam is a nice blend of sago (also known as sabudana, javarisi or ta...

Nariyal Vadi Coconut Burfi

Coconut Burfi a succulent, chewy Indian sweet delicacy made with coconut cooked in milk a...

Seethaphal Rabidi

Seethaphal Rabidi is a traditional indian dessert made with seasonal fresh custard. ...

Narali Bhat

Typical Maharashtrian recipe made with fresh coconut and jaggery flavoured with cardamom ...

Chena Gujiya Recipe, doodh Meetha , How To Make Chena Gujiya Recipe

Name: CHENA GUJIYA
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 6

This traditional favourite fried pastry with an aromatic nutty filling and peculiar rolled up edges is simply enough to get you thinking about Holi. Traditional sweet, gujiya prepared mostly on Holi.

There are different kinds of gujiyas . We also follow different methods to prepare them. One type is Chena Gujiya, filled with chena. Other gujiyas are there like mawa gujiya, apple gujiya, kesar gujiya, dry fruits Gujiya, anjeer Gujiya and more..

About Recipe

Pala methai, Pal inippu, Dudha Misti

How to make CHENA GUJIYA

(23 ratings)

1 reviews so far

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Milk

Servings : 6 persons
Published date : March 18, 2019

Ingredients used in CHENA GUJIYA
• Milk - 500 ml.
• Lime juice or vinegar - 1 tea spoon.
• Sugar - 1 cup.
• Dessicated coconut - 1 tablespoon.
• Cardamom powder - 1 pinch.
• Almonds(chopped) - 1 tea spoon.
• Cashew nuts(chopped) - 1 tea spoon.
• All purpose flour - 1 cup.
• Rice flour - 1/2 cup.
• Salt - 1 pinch.
• Oil - to fry.
• Water - as required.
Method:
Take a pan and boil milk in a pan, once it comes to boil and add little lime juice or vinegar. When milk starts to bubble strain it and keep chena this chena aside. Heat pan, add chena, sugar and mix nicely and cook it. To it, add desiccated coconut, cardamom powder, almonds, cashew nuts and mix nicely. Keep this stuffing mixture aside. In a bowl add all purpose flour, rice flour, a pinch of salt, 1 teaspoon of oil and mix nicely to make a dough using water. Divide dough into smaller portion and roll into small thin puri using dry flour, rolling pin. Stuff this mixture inside poori and apply water to edges and seal it. Cut the remaining edges and deep fry in oil until we get light golden color. Now transfer into a paper towel. Serve it.