1 kg Khoya
500 gms Sugar
500 gms Maida
200 gms Almonds, chopped
6 tbsp Cooking oil
3 tbsp Raisins
200 ml Water
Green Cardamom seeds (mashed)
How to make Gujia
Combine maida with 6 tbsp of oil using your fingers.
Make soft dough and knead it lightly. Add water if needed.
Cover with a wet cloth and leave aside.
In a frying pan, deep-fry the khoya till it gets light brown.
Add chopped almonds, cardamom powder, sugar and raisins and mix well.
Fry again for few minutes. Allow the mixture to cool.
Prepare a small chapati from the kneaded dough. Make sure the dough is not rolled to make too thin or too thick chapattis.
Stuff half of the chapati with the khoya mixture.
Fold and draw the edges of chapati inwards to close.
On slow fire, deep-fry the gujia till it turns golden brown.
Take out them out of the frying pan using a sieve and drain the oil properly.
Store them in an airtight container.
Repeat the procedure with the remaining dough.