Prep: 20mins
Cook: 20mins
Number of Portions: 20

Ingredients

Dough

  • All purpose Flour(Maida) – 3 1/2 cups
  • Ghee – 1/2 cup
  • salt – a pinch
  • oil – for deep frying

Stuffing

  • Khoya grated – 1 cup
  • Desiccated coconut – 3tbsp
  • Sugar (fine grain) – 4tbsp
  • Cardamom powder – 1/2 tsp
  • Jaiphal powder (nutmeg) – tiny pinch
  • Javitri powder (mace) – tiny pinch
  • Almonds & Pista – 2 tbsp chopped

Method

  1. In a pan add grated khoya and cook on low heat till it turns light brown. Remove and keep it aside. Rub together maida, ghee and pinch of salt together till it becomes crumbly. Add water and knead it into a dough. Give it rest for 15mins. Now roll out the dough thin about 3mm. Using a round cutter cut the dough into small discs. Place a spoonful of stuffing in the centre of each disc. On the edges of the disc brush with little water. Lift from one side and drop it half way giving it a half moon shape. Gently tap the edges to seal them. Using a fork press it which will give it a unique design and will also seal the stuffing inside. Heat oil in a deep pan. Once the oil is medium hot add gujjia and deep fry them on slow flame till it get a brown colour. Remove and cool it completely before serving.