Ingredients:

Flour: 250 grams
Khoya: 500 grams
Raisins: a few
Almonds: 100 grams (finely chopped)
Cooking oil: 3 tablespoon for kneading the dough and a considerable amount for deep-frying the Gujias
Water: 100 ml
Sugar: 250 grams

Method:

Mix the oil and flour thoroughly so that it reaches a binding consistency. Add some water and knead the entire mixture, lightly. When it forms a soft dough, set it aside and cover it with a damp cloth. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it completely. Add almonds and raisins and fry for a few more minutes. Remove this from the stove and let it cool. Make small thick chapattis out of the kneaded dough. Fill half of each chapatti with the khoya mixture and fold the chapatti over, sealing the sides of the chapatti, to ensure that the khoya is safely wrapped within. Make the sealing secure by pinching the edges with your fingertips. Deep-fry these gujias until they becomes light golden brown, keeping the flame low. Take out the gujias and place them on brown paper or newspaper for the oil to drain away. Serve hot or store it in an airtight container to feed your loved ones on Rakhi day.

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