gujia/karanjiIngredients

For the cover:

  • 1 cup plain flour (maida)
  • 1 tbs. ghee
  • Water to knead

For the filling :

  • 1/2 cup coconut flakes, fine
  • 1/2 cup khoya
  • 1tbs poppy seeds (khuskhus)
  • 1tsp cardamom powder
  • 1tbs crushed almond
  • 1/4 cup sugar, ground
  • 10 to 15 raisins

 

Directions :
For the cover :

  1. Mix flour and ghee well. Add enough water to make soft pliable dough. Keep aside.

For the filling :

  1. Roast khoya to a light pink by stirring continuously over low heat. Cool and break in fine crumbs with fingers.
  2. Now roast coconut flakes lightly. Cool. Mix all other ingredients. Check for sweetness.

To Proceed

  1. Make small round, not too thin, not too thick.
  2. Place 1 tsp. filling in one half of round. Fold over the other half, sealing in the mixture.
  3. Seal edges by twisting or pressing together. Make all in the same way.
  4. Dry on clean cloth for 30minutes. Deep fry in hot ghee on low flame till light brown on both sides.
  5. Drain and cool completely before storing.

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