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Ingredients

  1. 1 cup crumbled mawa (khoya)
  2. 1 cup plain flour (maida)
  3. 1 tbsp melted ghee
  4. 2 tbsp raisins (kismis)
  5. 2 tbsp almond (badam) slivers
  6. 2 tbsp sugar
  7. 1 tsp cardamom (elaichi) powder
  8. a few saffron (kesar) strands
  9. ghee for deep-frying

Cooking Instructions

  1. 1

    Combine plain flour, ghee in a deep bowl, mix well and knead into a firm dough using enough water.

  2. 2

    Cover the dough with a lid and keep aside for 10 minutes.

  3. 3

    Combine the mawa, raisins, almonds, pistachios, sugar, cardamom powder and saffron in a deep bowl and mix well using your hands.

  4. 4

    Divide the dough into small balls.Roll out a ball of the dough into a circle without using any flour for rolling.

  5. 5

    Place a portion of the stuffing in the centre, fold it over to make a semi-circle and press the sides well. Twist the sides of the gujia inwards to form pleats.Repeat same to make all gujia.

  6. 6

    Heat the ghee in a deep non-stick kadhai and deep-fry a few gujia at a time, on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.

  7. 7

    Serve immediately or cool completely and store in an air-tight container for 2 days.

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Written by

Mamta Agrawal
Mamta Agrawal @cook_9214619
on
Bihar
mamta_bakery_studio
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