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14 ingredients, 21 steps, cooking Pidukiya(Bihari gujia sweet)

Good Morning mother, at this time you can cook recipe Pidukiya(Bihari gujia sweet) with 14 ingredients and 21 steps. Below this is how to make it, please read carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 14 ingredients and 21 stages of easy cooking Pidukiya(Bihari gujia sweet).

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Ingredients for Pidukiya(Bihari gujia sweet)

1. Prepare : Maida–.
2. Prepare : Clarified butter or Ghee.
3. You need : Water.
4. You need : For filling:-.
5. You need : Suji.
6. Prepare : Granulated sugar.
7. It’s : Green cardamom (Elaichi).
8. It’s : Raisins.
9. You need : Cashew.
10. It’s : Desiccated coconut.
11. It’s : Chironji seeds.
12. Prepare : Poppy seeds (Khas Khas).
13. You need : Clarified butter or Ghee.
14. It’s : Oil for frying.

If all cooking materials Pidukiya(Bihari gujia sweet) it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

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Stages Cooking Pidukiya(Bihari gujia sweet)

1. In a large bowl, add Ghee into the Maida. brqq
2. Mix it gently with fingers of your hands such that it achieves crumbling. The texture should be like if you bind the mixture with your hand it will form a lump. brqq
3. Now add water to the mixture.Knead it to form a dough. brqq
4. Cover the prepared dough with a samp cotton cloth.Add clarified butter or Ghee in a heated pan on medium-low heat. brqq
5. Once Ghee is heated enough, add semolina or Rava/Sooji into it. brqq
6. Saute it continuously on medium-low flame, stirring continuously for about 6 minutes or till the mixture turns light golden brown in colour, then, switch-off the flame. brqq
7. Make a fine powder of granulated sugar by grinding it in a Mixer/Grinder. brqq
8. Cooked semolina or Sooji has cooled down completely and is at room temperature before mixing the sugar into it. Once cooled, add desiccated coconut, poppy seeds (Khas Khas)  and sugar powder into it. brqq
9. In a chopper or mixer Jar, put raisins (Kishmish), cashew nuts (Kaju), almonds (Badam), Charoli seeds (Chironji). brqq
10. Chop/grind them to form a coarse powder having small chunks of all the nuts and seeds. brqq
11. Add coarsely grounded nuts and seeds and cardamom (Elaichi) powder into the bowl with powdered sugar, desiccated coconut, roasted semolina (Sooji) and poppy seeds. brqq
12. Mix all things thoroughly with your hands so that there is no lump. Your Pedakiya filling is ready now. brqq
13. Take the dough .Roll it up and divide it into four equal parts. brqq
14. Roll all the lumps to form round balls out of it and put all the balls in a bowl or at one place and cover them with a samp cloth. In a small bowl, add a tablespoon of Flour (Maida) and add enough water just to make a running batter out of it, mix them well to form a thin paste which will be used to stick and bind the edges of Pedakiya. brqq
15. Now take out one ball and start rolling it. brqq
16. Roll it a bit thin or just to fit in your Gujiya mould. Open the Gujiya mould and place the rolled crust into it. brqq
17. Fill in the Pedakiya filling in the mould. brqq
18. Apply the thin paste prepared in above step number 19, over the edges of crust using your finger. brqq
19. Heat sufficient Oil.in a Wok or Kadai such that 2-3 Pedakiyas can be submerged for frying. Before putting Pedakiyas into hot oil, ensure oil is hot enough for frying. Turn the flame to medium and gently slide 2-3 Pedakiyas into it. brqq
20. When the side immersed inside the Oil turn light Brown in colour, flip them gently so that they get cooked evenly from both sides. Once they turn light brown in colour from both side, strain them out from the heated Oil. brqq
21. Make and fry all remaining Pedakiyas as mentioned in above steps. Place them on absorbing paper, cover it with a cotton cloth and leave them aside to get cool down completely. brqq
22. Finish and Enjoy.

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