Comments on: Gujia http://www.manjulaskitchen.com/2008/10/13/gujia/ Learn to cook Indian Vegetarian Recipes the easy way. Wed, 08 Feb 2012 04:02:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: yashu http://www.manjulaskitchen.com/2008/10/13/gujia/comment-page-6/#comment-171264 yashu Thu, 29 Dec 2011 05:19:30 +0000 http://www.manjulaskitchen.com/?p=810#comment-171264 i love u r manjulas kitchen blog aunty thank u for u reciepies i love u r manjulas kitchen blog aunty thank u for u reciepies

]]> By: sowmya http://www.manjulaskitchen.com/2008/10/13/gujia/comment-page-6/#comment-171107 sowmya Fri, 16 Dec 2011 23:16:05 +0000 http://www.manjulaskitchen.com/?p=810#comment-171107 excellent sweet for all occasions excellent sweet for all occasions

]]> By: Das Chan http://www.manjulaskitchen.com/2008/10/13/gujia/comment-page-6/#comment-170125 Das Chan Sun, 30 Oct 2011 06:33:57 +0000 http://www.manjulaskitchen.com/?p=810#comment-170125 Hi Aunty, from Malaysia. Thank you so very much for this recipe. It was a hit at our Kartik festival here. I did not have dessicated coconut, instead used fresh grated coconut, lightly toasted. Was a little apprehensive about the milk powder, because most brands available here are mixed with palm oil and soya lecithin and "stabilizers", but it worked out well. For the pastry, instead of oil, I substituted ghee, quantity slightly less (because the ghee was not melted), and then fried the gujiya in ghee. Added half a teaspoon of almond flavor to the syrup. Other than that, kept to your basic recipe and technique - and the video most helpful - besides it puts your very personal stamp on it! Made me smile and think of you when I was making the gujiya. Hare Krishna! Hi Aunty, from Malaysia. Thank you so very much for this recipe. It was a hit at our Kartik festival here. I did not have dessicated coconut, instead used fresh grated coconut, lightly toasted. Was a little apprehensive about the milk powder, because most brands available here are mixed with palm oil and soya lecithin and “stabilizers”, but it worked out well. For the pastry, instead of oil, I substituted ghee, quantity slightly less (because the ghee was not melted), and then fried the gujiya in ghee. Added half a teaspoon of almond flavor to the syrup. Other than that, kept to your basic recipe and technique – and the video most helpful – besides it puts your very personal stamp on it! Made me smile and think of you when I was making the gujiya. Hare Krishna!

]]> By: Mawa Samosa / Gujiya… A Special Treat For Divali | Bites Of Sweet And Spice http://www.manjulaskitchen.com/2008/10/13/gujia/comment-page-6/#comment-169986 Mawa Samosa / Gujiya… A Special Treat For Divali | Bites Of Sweet And Spice Sun, 23 Oct 2011 19:03:31 +0000 http://www.manjulaskitchen.com/?p=810#comment-169986 [...] and festivals in Mauritius.  In India, several variations of this sweet are made and are known as Gujiya or Karanji.  The filling can be varied with different combinations of mawa, coconut, semolina, [...] [...] and festivals in Mauritius.  In India, several variations of this sweet are made and are known as Gujiya or Karanji.  The filling can be varied with different combinations of mawa, coconut, semolina, [...]

]]> By: Manjula Jain http://www.manjulaskitchen.com/2008/10/13/gujia/comment-page-6/#comment-169895 Manjula Jain Wed, 19 Oct 2011 19:28:11 +0000 http://www.manjulaskitchen.com/?p=810#comment-169895 Rati, About 1/4 cup of khoa. Rati,
About 1/4 cup of khoa.

]]> By: rati http://www.manjulaskitchen.com/2008/10/13/gujia/comment-page-6/#comment-169894 rati Wed, 19 Oct 2011 13:19:04 +0000 http://www.manjulaskitchen.com/?p=810#comment-169894 how much of khoa should i use instead of milk powder and cream? can we use milk powder and milk? how much of khoa should i use instead of milk powder and cream? can we use milk powder and milk?

]]> By: carmen http://www.manjulaskitchen.com/2008/10/13/gujia/comment-page-6/#comment-161208 carmen Sat, 24 Sep 2011 17:46:03 +0000 http://www.manjulaskitchen.com/?p=810#comment-161208 I must to try. I stay with english dictionari to find the ingredients, I hope to maket soo as posibil to find the ingredients . I must to try. I stay with english dictionari to find the ingredients, I hope to maket soo as posibil to find the ingredients .

]]> By: J Ali http://www.manjulaskitchen.com/2008/10/13/gujia/comment-page-5/#comment-138594 J Ali Sun, 21 Aug 2011 00:10:13 +0000 http://www.manjulaskitchen.com/?p=810#comment-138594 Hi Aunty, I have made these gujias a few times and they have always turned out great! Everyone is always asking me where I learnt to make these. They are absolutely delicious!! Thanks for the recipe! Hi Aunty,

I have made these gujias a few times and they have always turned out great! Everyone is always asking me where I learnt to make these.
They are absolutely delicious!! Thanks for the recipe!

]]> By: akilasuri http://www.manjulaskitchen.com/2008/10/13/gujia/comment-page-5/#comment-114785 akilasuri Wed, 18 May 2011 13:33:23 +0000 http://www.manjulaskitchen.com/?p=810#comment-114785 Madam you are so cool with a neat defined way of showing your recipies.good luck. Madam you are so cool with a neat defined way of showing your recipies.good luck.

]]> By: anu http://www.manjulaskitchen.com/2008/10/13/gujia/comment-page-5/#comment-97132 anu Sun, 20 Mar 2011 19:14:12 +0000 http://www.manjulaskitchen.com/?p=810#comment-97132 Hello Auntie Its always been a pleasure being on your website and seeing you cook.. The dishes that u provide are lovely.. and more beautiful than that is the love and affection u put in them.. i love to watch your hands while u cook..!! u r so precise and yet so gentle with your dishes!! -anu Hello Auntie
Its always been a pleasure being on your website and seeing you cook.. The dishes that u provide are lovely.. and more beautiful than that is the love and affection u put in them.. i love to watch your hands while u cook..!! u r so precise and yet so gentle with your dishes!! -anu

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