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By Suman Jain, May 13, 2009

Ingredients:

Ghee / Oil to fry

For the Cover :

500 gms Maida (All purpose flour)

6 tblsp Oil / Ghee (melted)

For the Filling :

500-600 gms Khoya

1/2 tsp green Cardamom Powder

25 gms chopped Almonda

25 gms Raisins (Kishmish)

25 gms dried Coconut (shredded)

350 gms Sugar (Cheeni) or to taste (powdered)

Recipe to prepare Gujiya :

.    Sieve the flour.
.    Mix the six tablespoons of oil with the maida.
.    Mix well using fingers 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.
.    Store for use in an airtight glass jar.
.    Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).
.    For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side.
.    Moisten the edges of the round and fold one side of the mould over the other.
.    Remove the excess edges and reuse for other formations.

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