Ingredients vegetarian 4 servings

• Ghee / Oil to fry 

For the Cover :

Directions

1. Sieve the flour.
2. Mix the ghee with the maida and then mix it with milk.
3. Now add some water and knead lightly into a soft but tight dough.
4. Set aside and cover with a damp cloth.
5. Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
6. Fry suji till it becomes light brown in colour.
7. Add sugar and cardamom powder into the khoya and mix well.
8. Add almonds, cashews, coconut and raisins.
9. Fry for 2 minutes and remove from the heat.
10. Allow it to cool.
11. Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
12. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. (Water can be used to wet the edges of puri, that will help to seal it well.)
13. Take care that the filling does not ooze out.
14. Heat oil/ghee in a kadhai 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.

Note : Gujiya moulds can also be used (they are easily available in any indian store or market).

1. For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side.
2. Moisten the edges of the round and fold one side of the mould over the other.
3. Remove the excess edges and reuse.

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