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Kusli is a traditional sweet prepared in Madhya Pradesh and Chhattisgarh for Teej. Commonly known as gujiya, this deep – fried sweet is prepared from desi ghee, spices, desiccated coconut, dried fruits and nuts, homemade khova and maida.
Maida and desi ghee are mixed in a large bowl till the mixture reaches the right consistency (should be able to make small balls that fit perfectly in the palm). A little water is added to make the dough soft and easy to work with. It is allowed to rest for at least 30 minutes.
A generous dollop of desi ghee is melted in a kadai to which semolina is added and lightly roasted on low flame till it turns brown in colour. Dried fruits and nuts are added to the semolina along with desiccated coconut, homemade khova and elaichi after the flame has been turned off. The filling is mixed by hand so that the mava blends in well with the other ingredients.
Small balls of the dough are made and rolled out till it reaches the right thickness. A single round is then placed in the sancha (mould) and gently pressed down. A spoonful of the filling is put in one side of the round and the mould is closed carefully. The extra dough is peeled off and the kusli is removed from the mould and deep – fried in either desi ghee or oil on medium flame till it reaches a lovely golden brown colour on both sides.
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