Gujia

Ingredients:

• 1kg Khoya
• 200 ml Water
• 500 gm Sugar
• 500 gms Maida
• 3 tbsp Kishmish
• 200 gm Almonds
• 6 tbsp cooking Oil
• Ghee for deep frying
• 15 gm Cardamom powder

Method:

• Mix the six tbsps 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 dough. Set aside for about 25-30 minutes.
• Put the khoya in a deep-frying pan and fry to a light brown colour.
• Add sugar into the khoya and mix well. Add thin strips of almonds, cardamom powder and kismish. Fry for a few minutes and remove from the fire. Let it cool, 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.
• Take a deep frying pan. Put ghee and allow it to heat till smoking point.
• Deep fry till golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely.

Tip: Ants in the Sugar? Place 3-4 cloves in with the sugar. This will keep the ants from entering.