Ingredients
500 gm Maida (flour)
1 kg Khoya
3 tbsp Kishmish (raisins)
200 gm Almonds (cut into thin strips)
6 tbsp Cooking Oi. ( keep some more aside for deep frying)
200 ml Water
500 gm Sugar
Method
Mix the six tablespoons of oil with the maida.
Now add some water as required and knead into soft dough.
Set aside and cover with a damp cloth.
Fry khoya in a deep-frying pan to a light brown color.
Add sugar, almonds and kismis into the khoya and mix well.
Remove from the fire and let it cool.
Roll out the kneaded dough into a small and thick chapatti.
Fill half the chapati with the khoya mixture and seal the round, twisting the edges inwards.
Deep-fry these gujhias to a deep golden brown color on slow flame.
Take them out with a sieve type ladle and drain the oil completely.
Note - Makes about 40 gujhias.
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