Gujhias
Source of Recipe
the web
Recipe Introduction
Indian
List of Ingredients
3 cups flour
6 tablespoons vegetable oil
1 pound khoya (also called mawa, see Notes)
1 cup powdered sugar
1/2 teaspoon ground cardamom
1/4 cup chopped almonds, blanched or not
1/4 cup raisins
1/4 cup coconut powder (see Notes)
Ghee or oil for deep frying (see Notes)Recipe
To prepare dough: Thoroughly mix flour and 6 tablespoons oil. Add just enough water to make a soft dough and knead lightly. Cover with an overturned bowl.
To prepare filling: Place khoya in a deep pan on the stove. Cook until light brown in color. Let cool. Add sugar, cardamom, almonds, raisins and coconut powder and mix thoroughly.
To shape: Pinch off walnut-sized pieces of dough and shape into balls. Roll each ball into a circle about 4 inches across. Place about 1 1/2 teaspoons of the khoya mixture on one half of each dough circle. Fold circle in half and seal, pressing edges with thumb and forefinger to create a decorative edge.
Heat 3 inches of ghee or oil in a wok or deep pot. Turn heat to medium-low and fry the gujhias until golden brown. Let cool, then store in an airtight glass jar.
Notes: Khoya, or mawa, is a sweetened, thickened milk fudge. It is sold in Indian markets, along with coconut powder and ghee (clarified butter).
Makes about 30
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