Hello Friends !! I hope all are busy in preparations for the festivals .. ..
I started my preparations with cleaning ,dusting and washing. Yes you guessed it right ! We call it “Safai Abhiyaan” in India. 😀 .It is the preliminary step for any festival. But since Hindu mythological year begins with Diwali , this cleaning spree is in full vigor during this time. 😉

Amidst these chores, I found myself craving for a perfect-crust Gujia dipped in sugar syrup. I have had these tasted in my friends'(Shipra) home and in Sweet-shops (like Bikaner). Although I had made Gujia several times, but these were unforgettable. I wanted to recreate the magic at home. So set off with some recipes and tips online, I started my work.

Some of you might be wondering what does the recipe title mean?? 😀 so let me share that with you :

Desi Ghee = Clarified butter
Evam = And
Chashni = Sugar syrup
Sahit = with
Gujia = Crescent shaped Indian sweet
Full meaning = Indian sweet fried in Clarified butter coated with sugar syrup. 🙂

This time I am making all sweets in pure Desi Ghee. This not only adds the perfect taste to them, I have started believing that they are much healthier(Healthier than the refined oil-fried ) too. But if you prefer low fat, you may check my recipe for Baked Gujia .


Thanks to my hubby Rajat Jindal, who helped me in frying these Gujias !!

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    flour like bread-crumb
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For Frying :

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    after 2 mins
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<br /> <br /> 15. Each batch of Gujia (4 to 5) will take approximately 15 mins to fry on both sides. Once they float up to the surface and develop a coating, turn them with a slotted spoon(poni) and let them fry on both sides ,till they are golden brown in color. Leave them untouched for 5 mins or until you see their color-change.<br /> 

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    after turning on one side
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For Syrup:

[
1. I have added less sugar in the filling ,because we are coating them in sugar syrup.
2. Roll them thicker than rotis/chapatis ,so that you get a layered coating of Gujia. Also while dipping in the syrup, they won’t abosrb much syrup then.
3. Fry on low heat so that you get a crispier coating. High heat won’t help here.
4. The ghee should not be cold either or they will get hardened. If the ghee does not sizzle at all even after 1 min of adding the Gujia, you need to raise the temperature of ghee.
5. Fry in Desi ghee for a richer taste and texture.
6. Seal the edges tightly such that they don’t open up in the lukewarm ghee. If they open up , remove them promptly and fry them at the end, so that the Ghee doesn’t turn filthy. You may bake the open ended gujia in a preheated oven at 200 degree C or 400 degree F. Check baked gujia for this recipe.
]

This is how they look inside out ! 😀

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    Inner beauty- see the layers!!
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<br /> <br /> Hope you enjoy your festivals with a bang !! I thank whole-heartedly to my mom ,my elders and Nisha Madhulika for inspiring me to make these&#8230; 😀<br /> Till then keep celebrating&#8230;.<br /> 🙂