Gujia

INGREDIENTS FOR DOUGH
1cup- flour
1tbsp- samolina flour (suji)
1/3cup- water
2tbsp- oil
METHOD FOR DOUGH
Make a dough with flour, samolina flour, oil and water. Knead, cover and keep it aside for 15 minutes.

INGREDIENTS FOR GUJIA FILLING
1/2cup- cream
1cup- milk powder
1/4tsp- cardamom powder
1/4cup- sliced almonds
1/4cup- coconut shredded
1/4cup- cashew chopped
2tbsp- sugar
1/4cup- water
oil for frying
METHOD FOR GUJIA FILLING
In a pan add cream, milk powder, stir on a medium heat, after 4-5 minutes when it starts leaving the pan the khoya is ready.
Add sliced almonds, coconut, cardamom powder, cashews and mix. When it’s cool, add sugar to it and mix.

FINAL PREPARATION
Make 24 balls of the dough. Roll them into a flat chappati shape fill it with the khoya filling, fold it to one side seal the edges by pressing them.
Heat oil in the wok and deep fry them in batches.
When golden brown in colour, drain and remove.
Your Gujia is now ready to serve.