Ingredients

• For the cover: 1 cup - plain flour (maida)
• 1.5 tbsp - ghee
• water to knead
• For the filling: 1 tbsp - cashewnuts
• 1 cup - khoya
• 2 tbsp - rawa
• 1 tbsp - pista
• 1 tsp - cardamom powder
• 1 tbsp - almonds (crushed)
• 1/4 cup - sugar (powdered)
• 10-15 - raisins
• A pinch of salt
• Ghee for deep frying
• A pinch - saffron

How to Make Kesari Gujjia

• Heat water and add some saffron to it.
• When the saffron starts releasing colour, turn off the flame.
• Mix the flour and ghee well, add enough water and prepare a soft dough.
• Keep the dough aside.
• Roast khoya on low heat, stirring continuously, until it turns light pink.
• Turn off the flame and add some saffron and the dry fruits.
• When the khoya mixture cools, break into fine crumbs with your fingers.
• Roast the rawa on low heat.
• Mix the rawa, powdered sugar, cardamom powder and salt with the khoya.
• Add more sugar if required.
• Take small portion of the dough and roll into small rounds.
• One by one, place the rounds into a gujjia mould.
• Place 1 tsp of the khoya filling on one side of the round inside the mould.
• Prepare a paste of one tbsp of water and 1 tsp of maida.
• Apply the paste with your finger throughout the edges of the round inside the mould.
• Close the mould to seal the mixture and press it.
• Repeat the process with other rounds.
• Deep-fry the gujjias in hot ghee on low flame until light brown on both sides.
• Cool them completely before storing.