| Prep | Cook | Total | Serves |
|---|---|---|---|
| 10 min | 20 min | 30 min | 4-6 servings |
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 calories |
| Protein | 8 g |
| Carbohydrates | 22 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 2 g |
Craving that authentic taste of Gujarat? These Makhaniya Gathiya are incredibly soft, smooth, and literally melt in your mouth, just like the ones you find in the best sweet shops. Whether it’s for a festive occasion or a simple evening tea, this quick and easy recipe ensures perfect results every time.
Ingredients
Instructions
- Sieve the besan into a wide mixing bowl to remove lumps and ensure a smooth texture.
- Add ajwain, black pepper powder, salt, and a pinch of hing to the flour. Mix well.
- Pour in the oil (moyan) and baking soda. Rub the oil into the flour with your fingertips until the mixture looks like breadcrumbs.
- Gradually add water and knead the mixture into a soft, smooth, and slightly sticky dough. Be careful not to over-knead.
- Heat oil in a deep pan over medium flame. Once hot, use a gathiya press (sev maker) to pipe the dough directly into the oil in circular motions.
- Fry on medium heat until the gathiya are cooked through and pale golden. Avoid over-browning to maintain the ‘makhaniya’ soft texture.
- Remove and drain on a paper towel. Allow them to cool completely before storing in an airtight container.
These delicious Makhaniya Gathiya are best served with a hot cup of masala chai or a spicy papaya sambharo. Enjoy your homemade treat!
