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Gujia

Alpana.Mathur's picture
Ingredients
  Maida 400 Gram (Flour)
  Khoya 800 Gram
  Kismis 5 Tablespoon (Raisins)
  Almonds 250 Gram, cut into thin strips
  Cooking oil 5 Tablespoon
  Water 200 Milliliter
  Sugar 400 Gram
Directions

1.Mix six tablespoons of oil with maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
2. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside and cover with a damp cloth.
3.Put the khoya in a deep-frying pan and fry to a light brown colour.
4.Add sugar into the khoya and mix well.
5. Add almonds and kismis.
6.Fry for a few minutes and remove from the fire. Let it cool
7.Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati.
8.Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. 9.Take care that the filling does not ooze out.

10.Deep fry these gujjias, a few at a time, till they are a deep golden brown.
11. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely.
12.Let them drain further on a spread out newspaper, till all the grease is soaked up.
Store in an airtight glass jar.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Snack
Taste: 
Sweet
Feel: 
Crunchy
Occasion: 
Holi
Restriction: 
Vegan, Vegetarian
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
8

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1 Comment

vikash.kumar1's picture
You know, In our colloquial language this is known as "Perukiya".