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And the preferred meat for a Khow Suey is hen. Pound the substances as thoroughly as you can in a mortar and pestle till a tough 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 steady delicate thread is formed by the syrup, when the coated forefinger is pulled away from your thumb, you could have 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 doable and prove into a bowl. The batter needs to be thick and firm and not of flowing consistency. If you happen to happen to have added extra water while 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 within the centre, M 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 of 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 transfer onto a paper towel or tissue-lined plate. Repeat the process with the remaining gujiyas. Serve heat or retailer in an air-tight container.