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Ingredients
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500 gms maida (flour)
1kg khoya
3tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water.
500 gms sugar.
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Method: |
1. |
Mix
six tablespoons of oil with maida. Using fingers, mix well so that
the mixture takes the form of breadcrumbs and binds to a certain
extent. |
2. |
Now
add some water and knead lightly. Keep adding water as required
and knead into a soft dough. |
3. |
Set
aside and cover with a damp cloth.
Put the khoya in a deep-frying pan and fry to a light brown colour |
4. |
Add
sugar into the khoya and mix well. Add almonds and kismis. Fry for
a few minutes and remove from the fire. Let it cool. |
5. |
Roll
out the kneaded dough into a chapati, thicker and smaller than a
normal chapati. Fill half the chapati with the khoya mixture, fold
the chapati and seal the round, twisting the edges inwards. Take
care that the filling does not ooze out. |
6. |
Deep
fry these gujjias, a few at a time, till they are a deep golden
brown. Fry on a slow fire. When done, take them out with a sieve
type ladle, draining the oil completely. |
7. |
Let
them drain further on a spread out newspaper, till all the grease
is soaked up.
Store in an airtight glass jar.
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