Tuesday, March 10, 2009



Maida                                                    1 cup                                        

Oil                                                          2 tbsp

Oil for Frying                                            


(For Filling)

Khoya                                                  200 gm

Sugar powder                                     150 gm

Cardamom Powder                            1 tsp

Chironji                                                  2 tsp

Kishmish                                               2 tbsp

Coconut Powder                                 1 ½ tbsp

Clarified butter/ghee                           2 tsp



 Mix maida and oil together and kneed into a soft dough. Keep aside and cover with a damp muslin cloth.
Prepare the filling. Heat a table spoon of desi ghee (clarified butter) in  a kadhai and add khoya. Saute till it turns light brown. Swith off gas and allow to cool completely.
Add sugar powder, elaichi powder, chironji, kishmish and mix well.
Make a paste of  one table spoon maida and two tsp water. ( this is used to bind the gujhiya) Keep aside.
Divide the dough in small balls. Roll out the balls using a rolling pin in thin flat round shape. Put a spoon full of filling on the round puris and fold from sides into half to form a semi circular shape.
Apply the binding mixture on the edges and press both the edges together. Roll the edges upward so that they don’t open up (refer picture).
Heat oil in kadhai (deep frying pan). Deep fry the gujhiyas till golden brown.
Cool the guzhiyas and serve. 


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