Mix the 6 tablespoons of
cooking oil with maida and mix them so that it is in the form of breadcrumbs.
Now add water and make into soft dough and cover it with a damp cloth.
Fry the khoya till it is
of light brown shade. Add the sugar, kismis and almonds and mix well
with it. Fry for some time and allow it to cool.
Now roll the kneaded dough
into chappathi shapes but a little thicker and a little smaller in size.
Fill half of the round with the khoya mixture and seal it tightly with
the other half, twisting the edges inwards. Care should be taken that
the filling does not ooze out of the gujia.
Then deep fry the gujias
to golden brown and transfer them to brown paper to drain excess oil
If the gujias are to be
stored for long, then they can be dropped into hot sugar syrup. The
above measures would make around 40 medium-sized gujias.
Mustard oil 1-heaped
Salt 1 teaspoon
Chilli powder 1cup
Water 10 gm
Oil ½ to ¾ litre
Maida 250 gm
Mix the besan, salt, chilli
powder and mustard oil well.
Add water and knead into
dough. Mix the methi leaves and knead for another 3 minutes. Heat the
cooking medium to high heat.
With some oil in hand roll
the dough into a long roll of 1inch thickness and cut it into 1-inch
Flatten each piece into
a round shape and roll it into 6 inch chapattis, but it should be thinner
than normal chapattis.
Now fry it lightly at medium
flame to a yellowish shade.
Basmati rice 500 gm
Almonds 20 pieces
Pista 20 gm
Kaju 20 gm
Kismis 20 gm
Khoya 250 gm
Lavang 10 pieces
Elaichi 10 pieces
Saffron ½ teaspoon
Kewra 400 gm
Sugar 100 gm
Ghee 100 gm
Water 7 glasses
Soak the rice, badam and
kaju. Put the saffron in the 7 glasses of water and boil. Put the soaked
rice in the boiling water and also some lavang and elaichi pieces. When
the rice is done sieve it to drain excess water.
In a heavy bottomed pan
put some ghee and add some more elaichi and lavang and fry for 2 minutes.
In a pressure cooker put half of the cooked rice and then half of the
sugar and then the remaining rice.
Cook over a low flame. Add
the remaining ghee to the rice, occasionally stirring it. Cook for 25
Now add all the dry fruits
and the mixture should be well steamed. Add 3 teaspoons of kewra and
cover the vessel.
After the water has dried
up add the khoya and cook for 15 minutes and take the vessel off the
fire and put a silver foil over it. Totally it would take around 45
minutes to 1 hour for this preparation.