Ingredients: (Makes 25 pieces)
2 cups maida,
6 tbsp ghee (melted),
4 tbsp whole wheat flour (atta),
3/4 cup khoya,
50 raisins,
1 tbsp. chironji,
2 tbsp. chopped almonds/cashew/pista,
1 tbsp dessicated coconut,
1/4 tsp. elaichi powder,
1 cup sugar,
About 2 cups oil or ghee for frying.
Method:
Rub the ghee into the flour well. When it binds into a lump u know it is mixed well. Now make it into a soft dough adding just enough water. Knead well and keep aside. Mash the khoya. Roast the atta on a slow fire till brown. Add it to the khoya. Add the nuts, sugar, coconut and elaichi powder. This is the filling (u can use milk burfi instead of the khoya and sugar). Knead the dough some more. Roll to form a long sausage. Cut into 25 equal pieces. Form each into a ball and roll out into a puri. Use ur finger to rub the edging with a little water/milk to help seal up the gunjhia.Put one tblsp. of the khoya mixture and raisins in one half of the rolled out circle. Press the edges firmly so that the gunjhia (a half moon) seals well — otherwise it will split open when u fry. When u have prepared all the gunjhias, heat the oil/ghee in a kadaii and fry till golden brown.