Khoya Almond Gujhia
250 gms of refined wheat flour (maida),
500 gms of khoya,
100 gms of almonds (badam),
250 gms of sugar,
A handful of raisins (kishmish),
2 tbsp chironji,
Ghee (homemade unsalted butter) or oil for frying.
In a large mixing bowl combine flour, 2 tbsp ghee and mix form a consistency of breadcrumbs. Add water (little at a time) and knead lightly to form a soft dough. Set it aside, covering with a damp cloth.
Melt a tbsp of ghee in a frying pan. Roast the khoya in it on a low-medium flame till it is fragrant and light brown in color. Now add the sugar and mix properly. Add the almonds, chironji and raisins, and roast till the mixture thickens. Remove from flame and let it cool.
Make small balls from the dough and roll each ball into a small puri. Fill half of the puri with the prepared khoya and almond filling, roll over the remaining half side to cover the filling and then seal the sides of the puri to form a gujhia. Give a decorative look to the sealed edges similar to that of a them.
Heat ghee or oil for deep frying in a kadhai. Lower the flame to low-medium and then drop in a few gujhias at a time, into the kadhai. Fry them until evenly light golden brown in color. Drain them onto paper towels and then serve as a “Diwali” snack.