Gujia
Gujia is a favorite festival sweet prepared at the time of almost all the grand festivals in almost all parts of north India. Though gujias are known to be prepared during the time of holi but nowadays gujias are prepared during the time of Diwali also. These gujias differ from region to region particularly in the sense of the filling in the gujias like in Uttar Pradesh, the fillin of the gujias are made with khoya while in Goa this filling is made with shredded coconut and nuts. Here is the recipe for the Gujia in simple steps and language just for you.
Things Required
- 250 grams of flour
- 500 grams of Khoya
- Few Raisins
- 100 grams of Almonds
- 3 tablespoon of cooking oil
- 100 ml of water
- 250 grams of sugar
Mix the oil and flour properly to form a binding consistency of breadcrumbs. Add some water and knead lightly the entire mixture. Make it soft dough and set it aside with a damp cloth covering it. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it properly. Add the almonds and raisins, and fry for a few more minutes. Remove from fire and let it cool. Make small thick chapattis out of that kneaded dough. Fill half of the chapatti with the khoya mixture and, rolling it, seal the sides of the chapatti keeping the khoya inside it. Make the sealing look decorated by giving a look of hemming. Deep-fry these gujias until it becomes light golden brown, keeping the flame at low. Take out the gujias on a paper napkin and let the oil get soaked.
