Pink Beetroot Gujiya | चुकंदर गुजिया | Pink Beetroot Karanji | Holi Special Gujiya |#ChefHarpalSingh | chefharpalsingh

Beetroot gujiya
Serving - 4
Preparation time - 15 mins
Cooking Time – 30 mins

Ingredients quantity
Ghee 1 tbsp +1 tbsp
Cashew chopped 1 tbsp
Almonds chopped 1 tbsp
Raisins 1 ½ tbsp
Sujhi 3 tbsp
Fresh grated coconut 1 cup
Refined flour 1 ½ cup
Beetroot puree 1 nos
powdered sugar 2 ½ tbsp
Water as required

Method :

1. Heat a kadhai , add ghee , cashew , almonds , raisins sauté it for 1 min .
2. Now add sujhi mix it well for 1 min .
3. Now add grated coconut saute it well for 2-3 mins .
4. Transfer it in a glass bowl , allow it to cool , keep it aside .
5. Take a parath , add refined flour , beetroot paste , ghee mix it well .
6. Make a stiff dough , cover it with a moist muslin cloth and allow it to rest for 10-12 mins .
7. Once the mixture is at room temperature , add powdered sugar and mix it well .
8. Now make small balls with the dough.
9. Take one portion at a time a roll it in small puris. Place the stuffing in the center and apply
water on the edges then fold one side over the other like a half moon and sealed the edges
of it .
10. Similarly make the rest.
11. Preheat the oven at 180 degree C for 10-12 mins .
12. Remove the tray and brush some ghee on bottom and place the gujiya on it and cook for 12-
15 mins at 180 degree C.
13. After 10-12 mins , remove the tray brush ghee on the top and cook it for another 2-3 mins .
14. Once gujiya is baked remove it from oven and transfer it to serving plate .
15. Ready to serve .



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