- Mix the oil and flour properly to form a binding
consistency of breadcrumbs.
- Add some water and knead lightly the entire mixture.
- Make it soft dough and set it aside with a damp
cloth covering it.
- Fry the khoya in cooking oil till it becomes light
brown and then mix the sugar in it properly.
- Add the almonds and raisins, and fry for a few more
minutes.
- Remove from fire and let it cool.
- Make small thick chapattis out of that kneaded
dough.
- Fill half of the chapatti with the khoya mixture
and, rolling it, seal the sides of the chapatti keeping the khoya inside it.
- Make the sealing look decorated by giving a look of
hemming.
- Deep-fry these gujias until it becomes light golden
brown, keeping the flame at low.
- Take out the gujias on a newspaper and let the oil
get soaked
- Serve hot or store it in an airtight container for
using it on that special day.
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