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Ingredients:
1 kg Khoya
• 500 gms Sugar
• 500 gms White flour (Maida)
• 200 gms Almonds, chopped
• 6 tbsp Cooking oil
• 3 tbsp Raisins
• 200 ml Water
How to make Ghujia:
Mix maida with 6 tbsp of oil using your fingers. Make soft dough and knead it lightly, adding water as required. Cover with a wet cloth and leave aside.
In a frying pan, deep-fry the khoya till light brown in color. Add chopped dry fruits, sugar and mix well. Fry again for few minutes. Allow the mixture to cool.
Prepare a small and thick chapati from the kneaded maida dough.
Stuff half of the chapati with the khoya mixture. Fold and draw the edges of chapati inwards to close. Like as it’s done for Karanjis.
On slow fire, deep-fry the Ghujia till golden brown. Or you can even put it in oven at 180 degrees for 10 mins on each side. Brush with oil.
Take out using a sieve and drain the oil properly.
If you don’t want to put lots of sugar in the Khoya mixture, you can reduce the sugar quantity by half and instead brush the fried Ghujia with honey on both sides.
HAPPY HOLI
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