Thursday, Dec 20 2007

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Gujjia

Ingredients:

For cover :
1 cup plain flour (maida)
1 tbsp. ghee
water to knead

  For Filling:
  1 cup khoya
1 tbsp. poppy seeds (khuskhus)
1 tsp. cardamom powder
1 tbsp crushed almond
1/4 cup sugar ground
10 to 15 raisins

  Oil for deep frying

  Method:

1. Mix flour and ghee well.
2. Add enough water to make soft pliable dough.
3. Keep aside
4. Roast khoya to a light pink by stirring continuously over low heat.
5. Cool and break in fine crumbs with fingers.
6. Mix all other ingredients to khoya
7. Check for sweetness. Add more sugar if required
8. Make small (4 ") rounds of dough, not too thin not too thick
9. Place 1 tsp. filling in one half of round
10. Fold over the other half, sealing in the mixture.
11. Seal edges by twisting or pressing together .
12. Make all in the same way.
13. Deep fry in hot ghee on low till light brown on both sides.
14. Drain and cool completely before storing.

Note: You may use gujjia mould for filling if available
Making time: 1 hour.
Makes: 13 to 15 pieces.

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