Ingredients:
Khoya
Sugar 2 tsp
Rasins- a handful
grated of finely chopped coconut
chironzee
cardamom – finely ground
Maida or flour 1 cup
Ghee 1/4 cup
Method:
Rub 1/4 cup ghee into the flour and knead into a stiff dough with water. Leave to rest for at least half an hour.
For the filling:
Saute the khoya over medium heat till it looks slightly pink.
Take off the heat and when it cools, mix in the sugar and cardamom. Now add the coconut for flavor. Leave it to cool.
Meanwhile, make balls of the dough and roll out into 1 cm / 1/8 in thick rounds.
Take a round, wet the edges with water and place a piece of filling over one-half.
Fold the other half over and press the edges together to seal.
Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.
Heat ghee in a pan. Deep fry the gujiyas.
