| Recipe Name: Gunjia |
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| Category: Desserts |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Maida |
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60 g |
| Fat |
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12 g |
| Water |
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to make the dough |
| Fat |
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for frying |
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| For filling: |
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| Khoya |
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30 g |
| Castor sugar |
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30 g |
| Dessicated coconut |
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10 g |
| Raisins |
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a few |
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Method: |
- Mash or grate khoya.
- Cook it on slow fire with constant stirring.
- Cool the above mixture. Mix the castor sugar, raisins and coconut powder in it.
- Sift the flour and rub in the fat with finger tips.
- Use water to make a stiff dough.
- Divide the dough into small balls (approximately six).
- Take one ball and roll into a thin chappati.
- Fill it with khoya filling. Shape into gunjia with mould.
- Deep fry in hot fat over slow fire till golden brown in colour.
- Serve wrapped in silver foil.
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Tags:
Gunjia, dough , slow , fat , fire , khoya , make , one , six , ball , thin , chappati , approximately , roll , balls , desserts, use , water , stiff , small , divide |
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