Ingredients
vegetarian
6 servings
Covering:
- ½ kg Flour (maida )
- 2 tbsp Cooking oil
- Lukewarm water – as required
Filling:
- 200 gms Khoya ( mawa )
- 200 gms Sugar ( grinded )
- 2 tbsp Cashewnut ( finely chopped)
- 2 tbsp Almond ( finely chopped)
- 4 Green cardamom ( grinded)
- 1 tbsp Maida ( for sticking paste )
- Oil for frying
Directions
- Sieve the flour and add the oil , rub the flour and oil very nicely between the palms so that no lumps are there.
- Now add the lukewarm water very slowly and knead soft dough. The dough should not be hard.
- Cover the dough with a damp cotton cloth and keep aside for 20 minutes.
- In a pan take the khoya and keep on low flame , stir continuously until the khoya becomes light golden in colour ( do not over cook the khoya to a brown colour )
- Now transfer the khoya to a plate and let it cool down to room temperature.
- Now add the sugar powder and cashew, almond, and green cardamom powder. Mix all the ingredients properly.
- Now make small balls of the dough and roll one ball into a chapatti. The chapatti should not be very thin.
- In a bowl take the 1tb sp maida and add 2 tb sp water to make a thin paste for sealing the edges of gujia.
- Now take the chapatti on your left palm ( keep fingers in a little curved position ), apply the maida paste all round on the edges with a finger of right hand , now put approx 1 tea sp of the khoya mixture in the centre of the chapatti and close the edges by giving shape of a semi circle.
- Now fold the edges with the fingers in the design of one’s liking.
- Make all the gujias similarly, but keep all the gujias covered with a damp cotton cloth and the dough too.
- Now take oil in a kadahi and let the oil become medium hot , now put gijias one by one , fry 4-5 gujias at a time not more , else they will open in the oil and filling will come out.
- Fry on low flame from both the sides until golden brown.