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Pankaj Bhadouria
Guna is a doughnut-shaped traditional sweet from India. Chef Pankaj Bhadouria shares the recipe for this special treat.
Preparation Time
10-15 Min
Cooking Time
10-15 Min
Meal Type
dessert
Difficulty
MEDIUM
For the Sugar Syrup
1 cup sugar
2 cups water
For the dough
2 cups wheat flour
½ cup jaggery powder
water as required
1 tsp dried ginger powder
3 tbsp ghee
1-2 tbsp chopped dry coconut
ghee for frying
pistachios for garnish
Heat water and sugar in a pan to make double string chashni or sugar syrup.
In a bowl, mix jaggery powder and water.
In another bowl, add flour, dried ginger powder, ghee and mix until the flour gets crumbly.
Strain the jaggery and water mixture into the flour mixture. Add chopped coconut and make a tight dough.
Roll the dough into a cylindrical shape and cut them into equal portions.
Press the centre and make a hole like doughnut, using your thumb.
Deep fry the gunas in ghee on medium flame.
Rest the fried gunas for 4-5 minutes and dip them in the chashni.
Remove the gunas from the chashni. Garnish with chopped pistachios and serve.
Guna is a sweet made during the Teej festival in Rajasthan and also during weddings. It’s given to the bride as a parting gift as Guna has a long shelf life. This dish has both sweet and namkeen (Salty) versions.
Chef makes Guna with whole wheat and ghee, which makes it wholesome, healthy and filling too. This easily prepared sweet is soft and delectable.
