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And the preferred meat for a Khow Suey is chicken. Pound the components as thoroughly as you may in a mortar and pestle till a tough paste. Pat the entire 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 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 steady delicate thread is formed by the syrup, when the coated forefinger is pulled away from your thumb, you will 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 using as little water as potential and prove into a bowl. The batter must be thick and agency and never of flowing consistency. In the event you occur to have added extra water while grinding, make the batter thicker by including add just a few 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 within the centre, C fold manufacturer in Mumbai it and seal the edges. Remember to dip your fingers in water before sealing the edges. Repeat the process 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 that they fry evenly. Drain from the oil and transfer onto a paper towel or tissue-lined plate. Repeat the method with the remaining gujiyas. Serve warm or retailer in an air-tight container.