Gujiya Recipe

Directions • Sieve the flour.

• Mix the six tablespoons of oil with the maida.

• Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.

• Now add some water and knead lightly.

• Keep adding water as required and knead into a soft but tight dough.

• Set aside and cover with a damp cloth.

• Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.

• Add sugar and cardamom powder into the khoya and mix well.

• Add almonds, cashews, coconut and raisins.

• Fry for 2 minutes and remove from the heat.

• Allow it to cool.

• Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.

• Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.

• Take care that the filling does not ooze out.

• Prepare all the gujiyas and spread on a cloth.

• Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..

• When golden brown in colour, drain and remove.