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And the popular meat for a Khow Suey is hen. Pound the elements as completely as you can in a mortar and pestle until a rough paste. Pat the whole cake of tofu dry with a kitchen towel. Lower the tofu into ½-inch pieces and deep fry in a small kadhai or frying pan over high heat until golden and drain from the oil onto a paper towel or tissue-lined plate. Touch that along with your thumb and separate thumb from forefinger. When one little steady delicate thread is formed by the syrup, when the coated forefinger is pulled away from your thumb, you've a one-string or one-thread consistency sugar syrup. A typical sweet of the Konkan belt, these laddus are made from rice flour and jaggery. Wash and grind the rice using as little water as possible and end up into a bowl. The batter must be thick and agency and not of flowing consistency. If you happen to happen to have added additional water while grinding, make the batter thicker by adding add a couple of tsp of rice flour. Divide the dough into small 2 cm-diameter balls and roll every ball out into a poori. Add 1 tsp of the stuffing in the centre, C fold manufacturer in Maharashtra it and seal the edges. Remember to dip your fingers in water before sealing the edges. Repeat the method with all the pooris. Heat a kadhai or frying pan with oil. When the oil is hot, fry the gujiyas in batches. Keep flipping so they fry evenly. Drain from the oil and switch onto a paper towel or tissue-lined plate. Repeat the method with the remaining gujiyas. Serve heat or store in an air-tight container.