Homemade Munjya recipe 🥰🥰🥰#shorts

Ingredients:- 4kg Milk prepare 800 to 900grm Mawa 400grm. powder sugar 100grm. Almond 100grm. cashew 50grm. walnut 50grm.raisins 10grm.elaichi powder for kunafa:-(optional) 1 tbsp. ghee 80grm. sevai/kataifi 100grm. pistachio spread 1 kg . Maida 250grm. Desi ghee 360ml. water vanaspati ghee for frying (for sugar syrup) 1 kg sugar 500ml. water 2 tbsp. chopped pistachio 1 tbsp. saffron 1 tsp. green elaichi powder . Method:- Mawa:- 1. In a heavy bottom kadhai add Full cream milk(High fat content in milk will result in more quantity of mawa). Boil Milk while stirring So the cream won’t settle in the bottom. 2. Turn heat to medium keep stirring until milk reduced and when the milk bubbles start escaping, turn down the flame completely and add 1 tbsp. of desi ghee. 3. Keep stirring until Mawa start leaving the walls of kadhai or take a pinch of mawa and try forming a ball if it’s perfectly round and shiny our mawa is ready. 4. Take out mawa in plate let it cool down on room temperature Not to put under the fan or it will dryout too much. Dough prep:- 1. First add a Pinch of salt in maida mix well. 2. Now In 1kg Maida add 250grm. Desi Ghee (We have to take desi ghee of 1/4th amount of maida) 3. Mix the flour with ghee by rubbing it so well that when you take it in your fist and press it, it becomes a ball and when broken, it breaks apart. 4. Now start adding water, I added 360 ml water to make a stiff dough and kneaded it for 8 minutes by knuckles with full force. 5. Then wrap it in plastic wrap and leave it for 1hour on room temperature. Sugar syrup prep:- 1. Take packet white Sugar which is very clean like i used for best results or if your sugar is dirty then when the sugar melt fully in water add 1tbsp milk when it Starts boiling all dirt will start floating on surface remove it . 2. So in 1kg sugar you need to add half of it water so we need 500ml water and add Chopped pistachio, Elaichi Powder, Saffron. 3. Cook it until the syrup thickens, i.e. becomes sticky or it should feel sticky when you stick it on two fingers and it forms half string. 4. Syrup is ready turn off gas we will be needing it lukewarm so let it sit on room temp to cool down because if we use boiling hot syrup for dipping gujiya, They will become soft, and if it cooled down completely the gujiya’s will not absorb it. Prepare filling:- 1. Chop All dryfruits you like and roast in 1tbsp. desi ghee if you want and let them cool down Then add them in Cool mawa. 2. I add Kunafa twist to my gujiya you can skip and just add in 500grm. of filling you need to add 200grm. powder sugar so use accordingly. 3. For kunafa filling i roasted pheni in ghee then turned off gas and added pistachio cream mixed well and let it cool down in the frigde. After 1hour dough ready:- 1. So the dough is ready Knuckle it for few times. 2. Take equal size portions and make balls then roll out into 3mm thick sheets, Add filling 3. Make slurry using 2tbsp. Maida and 1tbsp. water Mix it well and apply on sides one thing to be precautious about filling should not be spilling or coming out from the sides or it will spoil all the oil by bursting in it. 4. Close the gujiya seal it well and make any design you like on the border. 5. Now when we fry gujiya the steam start building insing and the gujiya will pop open due pressure inside to reduce that poke 2-3 holes with toothpick distantly. 6. Now Heat the oil on medium heat just lukewarm, one advice i give is use vanaspati ghee for bestest result in crispier long lasting properly fried gujiya and to achieve a golden colour. and most importantly take heavy bottom iron kadhai for best results. 7. Put 6-7 Gujiya at a time in oil and let them cook on lowest possible heat, when gujiya upper layer get cooked start pouring oil over gujiya and let fry for about 10 minutes until good nice golden colour and gujiya also get cooked from inside in 10-15 minutes of time so don’t loose hope keep frying them on lowest possible heat. 8. Take a look at sugar syrup if it still warm then good if not heat it a little until just warm enough because we need to add gujiya immediately into sugar syrup from oil. 9. Dip gujiya for 5minutes and removes them instantly because they will become soggy if you leave them for longer. 10. Our perfect gujiya are ready. Enjoy!! Hit Subscribe like and share with your friends and family and the person you just met 🫵🤝🥹, and one more thing share a photo of your gujiya and tag me and i will share it on my story!! 😋☺️🫣 point to be noted: 🫵fry gunjya into luke warm oil #mawa #khoya #mawarecipe #gunjiya #chasnigunjiya #mawagunjiya #kunafa #kunafagunjiya #youtubeshorts #youtubeshort #ytshorts #shortvideo #gujiya #gujiyarecipe #mawa #mawagujiya #holi