Namaskar....
I am Sangeeta Agrawal and heartily welcome you at my food blog.
# "sweet guna" is a traditional dessert recipe which is specially made on the "Gangaur Worship." This is the main festival of married ladies. They worship the "God Shivji and Gauraji"on this day.
# These sweet gunas are presented before "Ma Gauraji "and also given to the older respected ladies like mother in law etc.in the form of gift with some rupees.
# Prep Time....20 minutes
# Cook Time...20 minutes
# Serving...6
# Cook Time...20 minutes
# Serving...6
# Ingredients For Sweet Guna....
# For The Dough Of Guna....
1. All purpose flour....250 gram
2. Desi ghee.....60 gram for moen
3. Water....90 ml.
4. Oil or desi ghee for frying
2. Desi ghee.....60 gram for moen
3. Water....90 ml.
4. Oil or desi ghee for frying
# Ingredients for sugar syrup...
1. Sugar...250 gram
2. Water....100 ml.
2. Water....100 ml.
# Method Of Making Sweet Guna...
1. Firstly sieve the all purpose flour and check it if any impurity is there.
2. Now add 60 gram desi ghee ( forth part of all purpose flour, maida ) in it.
Mix it well with your hands in all the flour like crumbling texture.
Mix it well with your hands in all the flour like crumbling texture.
3. If you bind it in your palm...it will take its shape like muthiya.
It means that moen is perfect.
It means that moen is perfect.
4. Now knead it with the help of little water in one time.
You have to make a tight dough of it....just more tight like poori aata.
( It will make them very crispy from the outside and soft from the inner side. )
You have to make a tight dough of it....just more tight like poori aata.
( It will make them very crispy from the outside and soft from the inner side. )
5. Let it rest for 20 minutes covering with a deep container so that dough could not get dry.
6. Now divide this dough into two parts.
7. You will get two big balls of dough.
Just make them round smoothly.
Just make them round smoothly.
8. Now take one ball of the dough and roll it in round shape on the roller board or on the kitchen counter .
As you roll your parantha but here roll it like big parantha and should be thick.
You can see it in the edited pictures.
You can see it in the edited pictures.
9. Then cut the long stripes with the help of a knife.
Again cut these stripes into two parts.
In this way...You can make two Guna in one stripe.
Again cut these stripes into two parts.
In this way...You can make two Guna in one stripe.
10. You can make these gunas in two shapes...
In the first method...take one stripe and roll it on your finger and press the both edges tightly....so that they could stick.
In the first method...take one stripe and roll it on your finger and press the both edges tightly....so that they could stick.
In the second Method...roll the stripes on your finger like the first method but here .....start pressing the upper layer of guna in a distance.
This design is called kangura.
This design is called kangura.
11. Similarly prepare the second ball of guna.
12. Now heat the desi ghee on the medium flame.
13. Drop the guna in the ghee one by one.
Don't touch for three minutes...just stir the ghee or flip the ghee over guna.
After that...flip them on the other side.
Don't touch for three minutes...just stir the ghee or flip the ghee over guna.
After that...flip them on the other side.
14. Just fry them well till nice golden colour for 8 minutes in one batch approximately on the slow medium flame.
15. Now take out them in a plate and let them cool.
16 Meanwhile prepare the sugar syrup.
Add sugar and water together on the medium flame.
As the sugar melts...just make the flame slow.
You need one strand consistency sugar syrup for coating the guna.
It will take 4 or 5 minutes.
Add sugar and water together on the medium flame.
As the sugar melts...just make the flame slow.
You need one strand consistency sugar syrup for coating the guna.
It will take 4 or 5 minutes.
17. Just off the flame and transfer the guna in the hot sugar syrup in small batches.
Do this step quickly otherwise sugar will turn hard.
Do this step quickly otherwise sugar will turn hard.
18. Take out them in a plate and let them dry out completely.
Now you will see that they are looking little white because coated sugar is visible now.
In this way, delicious guna are ready.
It tastes very yummy because they are crispy and soft at the same time.
# Things To Cosider....
1. Proper kneading and frying makes the dishes perfect. So follow it in this recipe too.
For Making Sweet Guna...knead the tight dough...just little hard than the dough of poori but less hard than the dough of mathri.
It will them crispy from the outside.
It will them crispy from the outside.
2. Add the perfect moen ( oil or ghee ) in the dough....just 4th part of your flour.
60 gram in 250 gram maida.
It will make them soft from the inner side.
60 gram in 250 gram maida.
It will make them soft from the inner side.
3. Fry the guna on the medium slow flame because they are thick in texture.
4. Cover the rest dough of guna while rolling the first one.
So that it could not get dry.
So that it could not get dry.
5. With the same method, you can make salty ( namkeen ) guna.
Just add salt and carrom ( ajwain ) seeds in the flour while kneading.
And fry them till golden brown.
No need of any sugar syrup.
Just add salt and carrom ( ajwain ) seeds in the flour while kneading.
And fry them till golden brown.
No need of any sugar syrup.
6. You can eat these guna till months.
Just fill in a container as they are cooled down completely.
Just fill in a container as they are cooled down completely.
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