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14 Jan

Gulla Senaga Podem Kajjikayalu


Allpurpose Flour/ Maida 2 cups
Pure Ghee 1 tbsp
Salt a pinch
Oil for deep frying

For the filling:

Dalia/ Gulla Senagapappu 1/2 cup
Dry Coconut (grated/ cubed) 1/4 cup
Cashews 1/4 cup
Poppy Seeds 2 tbsps (optional)
Sugar 1/2-3/4 cup

Method of preparation:

Knead allpurpose flour, ghee and salt into tight dough using sufficient water.
Leave the dough covered for atleast an hour.

Grind all the filling ingredients into fine powder and keep aside.

Take small lime sized ball out of the allpurpose dough and roll into 6-8 inch thin circle.
Dust the allpurpose flour so that the dough doesn’t stick to rolling pin.
Put a big spoonful of the filling powder in the middle of rolled circle.
Apply oil to the outer rim of the circle and fold the circle into half carefully to form a semicircle.
Press the edges tight and twist it all the way to tightly lock the powder inside.
Repeat the same with remaining dough and filling.

Heat oil in a pan on medium-high heat.
Test the oil with a small piece of dough.
When the dough floats to the top in no time, then the oil is ready.
Put each tightly packed gujhiya into hot oil and fry for 2-4 minutes or until it turns golden brown on both sides.
Remove onto absorbent paper.
Serve and store tight the remaining gujiyas.

Notes: Instead of deep frying, you can use oven to roast them.