2 cups Maida.

3/4 cup khoya.

50 raisins.

6 tbsp melted ghee.

4 tablespoon whole wheat flour.

1 tablespoon chironji.

2 tbsp. chopped almonds/ pista/ cashew.

1 cup sugar.

About 2 cups oil or ghee.

1 tbsp desiccated coconut.

1/4 tsp. elaichi powder.

To prepare this dish start with rubbing the ghee well into the flour. Keep rubbing until the mixture binds into a lump. After this add some water to the lump to convert it into soft dough. After the dough is kneaded well, keep it aside and start mashing the khoya in a bowl. Once you are over with the task, roast the flour on a low flame until it turns brown.

Now you are required to prepare the filling by adding khoya, nuts, coconut, sugar and elaichi powder to it. You can also add burfi instead of preparing this filling. Now take up the kneaded dough and roll it to form a long sausage. Cut the sausage into 25 small and equal pieces. With every piece form a ball and roll it into a puri.  Now, put one tbsp of the prepared khoya mixture as well as raisins in every rolled out circle. Before frying this dish make sure that you firmly press the edges and seal it well. To seal the edges of the ghujia, use a little milk or water and rub it with your finger. One the Ghujia’s are sealed well fry them in the frying pan until they turn golden brown.