Ingredients

• 500 g - Maida
• 350 g - Khoya
• 250 g - Desiccated coconut
• 100 g - Fried suji
• 350 g - Castor sugar (bhoora)
• 100 g - Refined vegetable oil
• 500 g - Refined vegetable oil for deep fry
• water - as required
• 25 g - kismis
• 25 g - melon seed
• 2 - elaichi crushed to powder
• 1 cup - maida for dusting and sealing (for sealing you can dissolve 2 tbsp of flour in water )

How to Make Gunjiya

• Slightly dry fry khoya in a pan and put it aside on a plate.
• Fry suji in clarified butter till golden brown and put aside on a plate.
• Make firm pliable dough of maida with refined vegetable oil and water.
• For making the mixture:
• Take a big plate and put the khoya, suji, desiccated coconut, castor sugar, kismis, melon seed, elaichi powder and mix well to make the stuffing.
• Now make small balls smaller than a tennis ball.
• Roll it out thinly, put on a gunjiya mould. Add a tsp of filling in the middle and seal the edge of the mould with maida solution.
• Care should be taken to avoid the mixture touching the sealing portion as it will not seal well.
• Now close the mould and trim the excess.
• Open the mould and push the gunjiya out. Put it on a muslin cloth and cover it with a light wet cloth to avoid dryness.
• Likewise, make the remaining gunijiyas.
• Heat oil in a frying pan and add gunjiyas, one by one, into the pan and fry till they turn light brown.
• Drain and serve.