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Mixed Berries And White Chocolate Ghujia With Kahlua Thandai Recipe
How To Make Mixed Berries And White Chocolate Ghujia With Kahlua Thandai
A modern take on one of the favourite Indian sweet, this ghujia recipe is made with the involvement of white chocolate, blueberry, blackberry and raspberry, giving it a completely different makeover. Sweet dumplings made of refined flour and filled with a mixture of berries and white chocolate, deep fried and finally served with thandai.
- Total Cook Time 50 mins
- Prep Time 25 mins
- Cook Time 25 mins
- Recipe Servings12
Ingredients of Mixed Berries And White Chocolate Ghujia With Kahlua Thandai
- 300 gms Refined Flour
- 2 tbsp Ghee
- 1/2 cup Water
- For Ghujiya Filling:
- 150 gram White chocolate
- 75 gram Raspberry
- 75 gram Blueberry
- 75 gram Stewed Belgian strawberry
- 75 gram Blackberry
- 300 gram Ghee (for Frying)
- For Sugar Syrup
- 500 gram Sugar
- 200 ml Water
- 2 tbsp Milk
- For Thandai
- 450 ml Milk
- 1 tbsp Fennel Seeds
- 75 gram Melon seeds (char magaz)
- 10 nos Black Pepper Corn
- 100 gram Almonds
- 10 nos Green Cardamom
- 75 gram Poppy Seeds
- 100 gram Sugar
- A pinch of Saffron
- 75 ml Kahlua (coffee-flavored liqueur)
How to Make Mixed Berries And White Chocolate Ghujia With Kahlua ThandaiHideShow Media
Sieve the flour. Add melted ghee and mix well and rub it with your palm for one minute, add water and make a stiff dough.
Grate the white chocolate, mix all the berries with the grated chocolate and keep aside. Make sugar syrup with the help of water sugar and milk and keep aside.
Roll the dough in 3 inch diameter round shape put the chocolate filling in the center and fold it in to the half-moon shape seal it properly.
Fry in the ghujiyas in ghee on moderate heat, once the ghujiya turns golden brown take out and soak it in the sugar syrup for two minutes.
For Kahlua Thandai
Soak the almonds, poppy seeds in water for half an hour, make a fine paste of soaked almonds, poppy seeds, fennel seeds, melon seeds, green cardamom and black pepper.
Boil the milk with sugar and saffron and allow it to cool completely.
Add the paste to the boiled and cooled milk and mix well, strain the mixture through a sieve.
Check the sweetness, add Kahlua and serve chilled with ghujiya.