Ingredients-:
- 500 gm - Maida (flour)
- 1 kg - Khoya
- 3 tbsp - Kismis (raisins)
- 200 gm - Almonds (cut into thin strips)
- 6 tbsp - Cooking Oil
- 200 ml - Water
- 500 gm - Sugar
Method-:
- Mix 6 tbsp of oil with maida well, using fingers.
- Knead it lightly, adding water as required, into a 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 raisins into the khoya and mix well.
- Fry for a few minutes.
- Let it cool.
- Roll out the kneaded dough into a thick and small chapatti.
- Fill half the chapati with the khoya mixture.
- Fold the chapati and twist the edges inwards.
- Deep-fry these gujhias to a deep golden brown color on a slow fire.
- Take them out using the sieve type ladle to drain the oil completely.
- Store for use in an airtight glass jar.
- Makes about 40 gujhias.
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