| 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 |
|
60 g |
| Fat |
|
12 g |
| Water |
|
to make the dough |
| Fat |
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for frying |
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| For filling: |
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| Khoya |
|
30 g |
| Castor sugar |
|
30 g |
| Dessicated coconut |
|
10 g |
| Raisins |
|
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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