Gujia

Ingredients:

1. 500 gms maida (flour)
2. 1kg khoya
3. 3tbp kismis (raisins)
4. 200 gms almonds.
5. 6 tbp cooking oil.
6. 500 gms sugar.

Preparation: Mix six tablespoons of oil with maida. 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 dough. Set aside and cover with a damp cloth. Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and kismis. 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 round, twisting the edges inwards. Take care that the filling does not ooze out. Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Now, let them drain further on a spread out newspaper/tissue paper, till all the oil is soaked up. Enjoy your holi with delious gujias.