
Ingredients:
• 500 g – Maida
• 350 g – Khoya
• 250 g – Desiccated Coconut
• 100 g – Fried Suji
• 350 g – Castor Sugar (bhoora)
• 100 g – Refined vegetable oil
• 500 g – Refined vegetable oil for deep fry
• water – as required
• 25 g – Kismis
• 25 g – melon seed
• 2 – elaichi crushed to powder
• 1 cup – Maida for dusting and sealing (for sealing you can dissolve 2 tbsp of flour in water )
Method:
- Slightly dry fry khoya in a pan and put it aside on a plate.
- Fry suji in clarified butter till golden brown and put aside on a plate.
- Make firm pliable dough of maida with refined vegetable oil and water.
- For making the mixture:
- Take a big plate and put the khoya, suji, desiccated coconut, castor sugar, kismis, melon seed, elaichi powder and mix well to make the stuffing.
- Now make small balls smaller than a tennis ball.
- Roll it out thinly, put on a gunjiya mould. Add a tsp of filling in the middle and seal the edge of the mould with maida solution.
- Care should be taken to avoid the mixture touching the sealing portion as it will not seal well.
- Now close the mould and trim the excess.
- Open the mould and push the gunjiya out. Put it on a muslin cloth and cover it with a light wet cloth to avoid dryness.
- Likewise, make the remaining gunijiyas.
- Heat oil in a frying pan and add gunjiyas, one by one, into the pan and fry till they turn light brown.
- Drain and serve.
Recipe courtesy of Rosy Jose