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And the popular meat for a Khow Suey is hen. Pound the elements as thoroughly as you'll be able to in a mortar and pestle till a rough paste. Pat the entire cake of tofu dry with a kitchen towel. Reduce 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. Touch that 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'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 utilizing as little water as doable and turn out into a bowl. The batter needs to be thick and agency and not of flowing consistency. If you happen to have added extra water whereas grinding, make the batter thicker by including 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 within the centre, fold 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 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 Bulk tissue paper manufacturer in Mumbai-lined plate. Repeat the process with the remaining gujiyas. Serve warm or retailer in an air-tight container.