A fried pastry filled with khoya, this delicacy is the most popular dish prepared during Holi in every household.
- 500 gms maida
- 6 tbsp cooking oil, extra for frying
- 200 ml water
- 1 kg khoya
- 200 gms almonds, chopped
- 500 gms sugar
- 3 tbsp raisins
- Combine maida with 6 tbsp of oil using your fingers.
- Knead lightly to make a soft dough. Add water if needed.
- Cover with a wet cloth and leave aside.
- In a frying pan, sauté the khoya until it turns light brown in color.
- Add chopped almonds, sugar and raisins and mix well. Fry again for few minutes. Allow the mixture to cool.
- Prepare a small and thick chapatti from the kneaded dough.
- Spoon the khoya mixture into the center of this chapatti.
- Fold one end of the chapatti over the other, to resemble a semi-circular shape. Press the edges and roll it inwards to close.
- Heat a frying pan on low flame and pour the cooking oil in it. When heated, lower the flame and deep-fry the gujias until they are golden brown.
- Take out using a sieve and drain the oil properly.
Store them in an airtight container.
Recipe courtesy Chef Hayat Singh of Bellagio Restaurants, New Delhi
Picture courtesy Wikipedia