Gujiya / Karanji

Ingredients...............

For Filling..............

1. Instant Dried Milk powder-1/2 cup

2. Whipping or Double cream - 1 cup
3. Sugar-1 cup
4. Raisins - 20-30 pieces
5. Sliced Almond- 3 tbsp
6. Desiccated coconut- 4 tbsp

For Gujiyan...........

1. Plain flour - 200gm
2. Refined oil to fry - 1 1/2 bowl
3. Water- 1 cup
4. Milk-3 tbsp  

Filling Method................

• Mix the cream and milk powder in a frying pan.

• Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan.


• Turn off the heat and transfer to the another bowl, after cooling  add coconut, almonds and raisins. Mix together well.


• Now add sugar and keep aside.

Gujiya Making Method..................

• Mix plain flour, oil in a bowl and mix it well.Now make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft and pliable, Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.




• Divide the dough's and roll into balls with the palms of your hands, Roll each ball into about 6-inch diameter (like a roti or chappati).

• Put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers, Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.Dip your finger in the milk and spread it around the rim of the rolled dough.

Continue filling the rest of the Gujiyan in the same manner.

• Heat about 1-1/2 inches of oil in a frying pan on medium heat.,Place the Gujiyan in the frying pan few at a time, After Gujiyan are floating on top of the oil, turn them slowly. Fry the Gujiyan until they turn light golden-brown color on all sides. Don’t fry on high heat; the Gujiyan crust will be too soft and not crispy.



• When they are done cooking, lift them out of the oil. Gujiyan is ready to serve 

Mushroom Parantha (Mushroom Flat Bread)

Ingredients.....................

1. Mushroom Chopped - 1 bowl
2. Wheat flour- 1 bowl
3. Water- 1/2 bowl
4. Salt to taste
5. Carom Seeds- 1/2 tbsp
6. Turmeric powder- 1/2 tbsp
7. Coriander powder- 1 tbsp
8. Red chili powder- 1/2 tbsp
9. Garam Masal- 1/4 tbsp

Method.................

• Mix all ingredients and make a soft dough using little water.




• Divide the dough and roll, to make it easier to roll the balls, first roll them in dry whole-wheat flour, lightly press the ball, roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled flat bread/paratha.


• Heat the Flat pan /tawa on medium high, place the flat bread/paratha over the pan. After a few seconds you will see the......flat bread/paratha change color and puff in different places.

• Then flip the flat bread/paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the flat bread/paratha. Again, flip the flat bread/paratha and lightly press the puffed areas with a spatula.

• Flip again and press with the spatula making sure the flat bread/paratha is golden-brown on both sides.

• Mushroom flat bread/Parathas can be served with tomato chutney, butter, Pickle.

Banana Short Cake

Ingredients...................

1. Self Raising Flour/ Plain flour- 100gm
2. Baking powder- 2pinch
3. Ripe Bananas, mashed- 2 
4. Caster sugar- 100gm
5. Honey- 2tbsp
6. Egg yolk-1
7. Vegetable oil- 8tbsp
8. Vanilla extract- 2 tbsp
9. Milk- 10 tbsp

Method ..................

• Preheat the oven to 180 C / Gas 4, Sift together the flour, baking powder, set aside.
• Take a bowl pour egg yolk add sugar , honey and add vegetable oil , whisk it about 15 min, then add vanilla extract and milk and mix it well.




•  Mashed bananas, and pour it in bowl again mix it , now add flour slowly and mix until smooth and check the consistency, should be 1 thread.




•  Spoon evenly  in muffin tin, Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.

•  you can check cooked muffins using toothpick, insert tooth pick in the middle, if it comes out clear that means banana short cake has cooked.