Ingredients:
500 gms maida (flour)
1kg khoya
3 tbsps 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.
500 gms maida (flour)
1kg khoya
3 tbsps 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.
Method:
- Mix the six tablespoons of oil with the maida.
- Now add some water as required and knead into soft dough.
- Set aside and cover with a damp cloth.
- Fry khoya in a deep-frying pan to a light brown color.
- Add sugar, almonds and kismis into the khoya and mix well.
- Remove from the fire and let it cool.
- Roll out the kneaded dough into a small and thick chapatti.
- Fill half the chapati with the khoya mixture and seal the round, twisting the edges inwards.
- Deep-fry these gujhias to a deep golden brown color on slow flame.
- Take them out with a sieve type ladle and drain the oil completely.
Note – Makes about 40 gujhias.
