Gunjhiya

Ghee / Oil to fry

Flour (Maida) = 500gm

Milk = 1/4 cup

Oil / Ghee (melted) = 6 tblsp

Khoya = 2 cups

Semolina (suji) =1 cup

Green Cardamom Powder =1/2 tsp

Chopped Almond nuts = 25 g

chopped Cashew nuts = 25 g

Raisins (Kishmish) = 25 g

Dried Coconut (shredded) = 25 g

Sugar (Cheeni) = 350 g

Methods of preparation

1. Mix the ghee with the maida,then mix it with milk.
2. Now add some water and mould the flour and make a tight dough.
3. When flour get mouled, then cover it with damp clothe.
4. Now mash the khoya and fry it in a deep pan till light brown in color.
5. Grill suji till it becomes light brown in colour.
6. Add cardamom powder and sugar   into the khoya and mix it well.
7. Add raisins, coconut, cashews  and almonds .
8. Fry for 2 minutes and remove from the flame.
9. Let them cool down.
10. Divide the dough into small balls.
11. Roll each dough ball of 5 diameter.
12. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. to wet the edges. (You use water sealling the edges)
13. Take care that the filling does not come out.
14. Heat oil/ghee in a deep fry pan and deep fry the gujiyas in batches on a medium flame..
15. When golden brown in colour, drain and remove.
16. Store for use in an airtight glass jar.