Monkey Gujiya Recipe

How to Make Monkey Gujiya

• Prepare the filling:
• 1.Drain the ricotta cheese in a cheesecloth line overnight in the refrigerator.
• 2.Combine the cheese and the sugar in a heavy bottomed pan or a non-stick pan. The sugar will dissolve, and the cheese will begin to look liquidy in consistency. Cook the mixture, stirring it often for 20-25 minutes on medium-high heat, until the moisture completely evaporates. The cheese will leave the sides of the pan and will resemble a solid mass.
• 3.Then turn off the heat and mix in everything else. Stir to mix evenly. Cool completely.
• Prepare the dough:
• 1.Take refined flour in a big mixing bowl and add ghee into it. Mix it well. Now add water in small portions and knead the dough to a stiff consistency. The dough should be stiffer than the kind required for making pooris. Less than ½ cup of water is usually needed for kneading the flour. Cover the dough and keep aside for 20 minutes to rest.
• 2.Once again knead the dough well. Divide the dough into small balls. Pick each ball and roll it between the palms to make it smooth circular ball. Prepare the pedas. Lift a peda and roll it out into a 4-4.5 inch diameter poori with the help of rolling pin and stuffed with the filling prepared above. Fold over the disk to form a crescent shaped gujiya. Seal the sides of the gujiya with water and then pinch the sides forming an interesting pattern.
• 3.Deep fry them on medium heat in ghee.
• 4.Garnish with dry cranberries and dust icing sugar over the gujiyas.