Maida 1 cup
Oil 2 tbsp
Oil for Frying
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.