Your favourite gujiyas topped with chilled yogurt, chutneys and crispy sev to make your festivities even better!DAHI GUJIYAIngredientsGujiya1½ cups Tata Sampann Urad DalSalt to tasteA pinch of red chilli powderOil for deep fryingWarm hing water as requiredStuffing¼ cup chopped cashew nuts2 tbsps chopped raisins¼ tsp green cardamom powderA pinch of roasted cumin powderA pinch of chaat masalaA pinch of garam masala powder2 tbsps chopped fresh coriander leavesYogurt mixture2 cups yogurt¼ cup powdered sugar¼ tsp red chilli powder¼ tsp chaat masala¼ tsp roasted cumin powder¼ tsp black saltToppingDate and tamarind chutney for drizzlingGreen chutney for drizzlingRed chilli powder for sprinklingChaat masala for sprinklingRoasted cumin powder for sprinklingBlack salt for sprinklingFresh pomegranate pearls for garnishSev for garnishFresh coriander sprigs for garnishMethod1. Take Tata Sampann Urad Dal in a large bowl, wash it once, add fresh water and soak for 7-8 hours.2. Drain the soaked urad dal and add into a blender jar, blend well. Add ½ cup water and blend to a fine paste. 3. Transfer the blended paste into a large bowl.4. For the stuffing, take cashew nuts in a bowl, add raisins, green cardamom powder, roasted cumin powder, chaat masala, garam masala powder and coriander leaves and mix well. 5. Heat sufficient oil in a kadai.6. Add salt into the blended paste, add red chilli powder and beat with your hands for 5 minutes. 7. Grease your palms and a plastic sheet with some water, take a portion of the paste and place it on the plastic sheet and gently spread it. Place a portion of the stuffing in the centre and fold the sheet to make a gujiya.8. Gently slide in the gujiyas into the hot oil, deep fry a few at a time till they turn golden brown and crisp. Drain on an absorbent paper and soak them into warm hing water for 5-10 minutes.9. Meanwhile to make the yogurt mixture, take yogurt in a bowl, add powdered sugar, red chilli powder, chaat masala, roasted cumin, black salt and salt and whisk well. 10. Squeeze the gujiyas to remove the excess water and transfer them into a wide dish.11. Pour the yogurt mixture and keep it in the refrigerator for 1-2 hours. 12. Gently transfer the dahi gujiyas into a serving plate, drizzle date and tamarind chutney and green chutney. Sprinkle red chilli powder, chaat masala, roasted cumin powder and black salt. 13. Garnish with pomegranate pearls, sev and coriander sprigs. Serve immediately. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #DahiGujiya