Along with splashes of colour, the air on Holi is filled with the enticing aroma of Gujjias. Follow this easy recipe to add some sweetness to your festivities.
- Total Cook Time1 hr 05 mins
- Prep Time 05 mins
- Cook Time1 hr
- Recipe Servings5
Ingredients of Gujjias
- 500 gm maida (refined flour)
- 1kg khoya
- 3 Tbsp raisins
- 200 gm almonds, cut into thin strips
- 6 Tbsp cooking oil, keep some more aside for deep frying
- 200 ml water
- 500 gm sugar
How to Make GujjiasHideShow Media
Mix six tablespoons of oil with maida.
Using fingers, mix well so that the mixture binds to a certain extent.
Now add some water and knead lightly. Keep adding water as required and knead into a soft dough.
Set aside and cover with a damp cloth.
Deep fry the khoya to a light brown colour.
Add sugar into the khoya and mix well.
Add almonds and raisins.
Fry for a few minutes and remove from the fire. Let it cool.
Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati
Fill half the chapati with the khoya mixture, fold the chapati and seal the ends, twisting the edges inwards. Take care that the filling does not ooze out.
Deep fry these gujjias on a slow fire, a few at a time, till they are a deep golden brown.
When done, take them out with a sieve type ladle, draining the oil completely.
Let them drain further on a spread out paper napkins, till all the grease is soaked up.
Store in an airtight glass jar.