For the Cover :
For the Filling :
1/2 tsp. green Cardamom Powder
25gms. chopped almonda
25 gms. Raisins (Kishmish)
25gms. dried coconut (shredded)
350gms sugar or to taste (powdered)
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 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
Add 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 " 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 tbsp. of filling mixture on one side.Moisten the edges of the round and
fold one side of the mould over the other. Remove the excess edges and reuse