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And the preferred meat for a Khow Suey is hen. Pound the elements as totally as you can in a mortar and pestle until a tough paste. Pat the whole cake of tofu dry with a kitchen towel. Minimize the tofu into ½-inch pieces and deep fry in a small kadhai or frying pan over excessive heat till golden and drain from the oil onto a paper towel or tissue-lined plate. Contact that along with your thumb and separate thumb from forefinger. When one little continuous delicate thread is formed by the syrup, when the coated forefinger is pulled away out of your thumb, you may have a one-string or one-thread consistency sugar syrup. A typical candy of the Konkan belt, these laddus are made from rice flour and jaggery. Wash and grind the rice utilizing as little water as possible and prove into a bowl. The batter needs to be thick and agency and never of flowing consistency. If you happen to happen to have added extra water whereas grinding, make the batter thicker by including add a number of tsp of rice flour. Divide the dough into small 2 cm-diameter balls and roll each ball out into a poori. Add 1 tsp of the stuffing in the centre, fold it and seal the edges. Remember to dip your fingers in water earlier than sealing the edges. Repeat the process with all the pooris. Heat a kadhai or frying pan with oil. When the oil is sizzling, fry the gujiyas in batches. Keep flipping in order that they fry evenly. Drain from the oil and switch onto a paper towel or tissue-lined plate. Repeat the process with the remaining gujiyas. Serve warm or store in an air-tight container.