COCONUT GUJIYA

Oil to fry 
For the Cover :
500 gms Maida (All purpose flour) 
6 tbsp Oil / Ghee (melted) 
For the Filling : 

500-600 gm Khoya 

1/2 tsp green Cardamom Powder 

2 -3  clove

25 gms Raisins (Kishmish) 

25 gms dried Coconut (shredded)

350 gms Sugar or to taste (powdered) 

How to make gujiya:

·    Sieve the flour.

·    Mix the six tablespoons of oil with the maida.

·    Using fingers, mix well so that the mixture takes the form of 

breadcrumbs and binds to a certain extent.

·    Now add some luke warm  water and knead lightly.

·    Keep adding water as required and knead into a soft but tight dough.

·    Set aside and cover with a damp cloth.

·    Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.

·    Add sugar and cardamom powder into the khoya and mix well.

·    Add clove, almonds, cashews, coconut and raisins.

·    Fry for 2 minutes and remove from the heat.

·    Allow it to cool.

·    Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.

·    Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.

·    Take care that the filling does not ooze out.

·    Prepare all the gujiyas and spread on a cloth.

·    Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..

·    When golden brown in colour, drain and remove.

·    Store for use in an airtight glass jar.

·    Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).

·    For using moulds, place the rolled dough ball in a greased gujiya 

mould and fill a tblsp of filling mixture on one side.

·    Moisten the edges of the round and fold one side of the mould over the

 other. fry till golden brown...............