|
Ingredients
|
For 4
|
For 100
|
|
Refined flour
|
115gms
|
900gms
|
|
Fat (absorption)
|
15gms
|
120gms
|
|
Salt
|
a pinch
|
10gms
|
|
Cardamoms
|
4
|
15gms
|
|
Fat for frying
(absorption)
|
15gms
|
100gms
|
|
Syrup:
|
|
|
|
Sugar
|
115gms
|
0.90kg
|
|
Water
|
30ml
|
240ml
|
|
Lime juice
|
a few drops
|
1
|
Mix flour, fat and salt and prepare a stiff dough using a
little water (60 ml for 25 pieces). Divide into even sized balls. Roll into
thin poories about 7.5 cm in (3”) diameter. Make slits in the centre taking
care that the ends are not separated. Roll from either side to the centre. Fold
ends and twist. Deep fry in hot fat. Remove and dip in prepared sugar syrup of
2 string consistency. Sprinkle crushed cardamoms over.
N. B. Powdered
sugar may be sprinkled over fried gaujas while they are still hot, instead of
putting them in syrup.
