Gujia is a popular sweet dish of North India. Gujia is specially made at the time of HOLI in some places in India.
Ingredients:
Ghee / Oil to fry
For the Cover :500 gms Maida, 6 tblsp Oil / Ghee (melted)
For the Filling : 500-600 gms Khawa, 1/2 tsp green Cardamom Powder, 25 gms chopped Almond, 25 gms Raisins, 25 gms dried Coconut (shredded), 350 gms Sugar (powdered).
Method:1. Sieve the flour.
2. Mix the six tablespoons of oil with the maida.
3. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
4. Now add some water and knead lightly.
5. Keep adding water as required and knead into soft but tight dough.
6. Set aside and cover with a damp cloth.
7. Now mash the khawa and fry it in a kadhai / deep pan till light brown in color.
8. Add sugar and cardamom powder into the khawa and mix well.
9. Add almonds, cashews, coconut and raisins.
10. Fry for 2 minutes and remove from the heat.
11. Allow it to cool.
12. Divide the dough into small balls and roll each ball into a small round of 4 inch diame
ter. 
13. Fill half the round with the khawa mixture, fold it and seal the round, twisting the edges inwards.
14. Take care that the filling does not ooze out.
15. Prepare all the Gujiyas and spread on a cloth.
2. Mix the six tablespoons of oil with the maida.
3. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
4. Now add some water and knead lightly.
5. Keep adding water as required and knead into soft but tight dough.
6. Set aside and cover with a damp cloth.
7. Now mash the khawa and fry it in a kadhai / deep pan till light brown in color.
8. Add sugar and cardamom powder into the khawa and mix well.
9. Add almonds, cashews, coconut and raisins.
10. Fry for 2 minutes and remove from the heat.
11. Allow it to cool.
12. Divide the dough into small balls and roll each ball into a small round of 4 inch diame
ter. 
13. Fill half the round with the khawa mixture, fold it and seal the round, twisting the edges inwards.
14. Take care that the filling does not ooze out.
15. Prepare all the Gujiyas and spread on a cloth.
16. Heat ghee in a kadhai and deep fry the Gujiyas in batches on a medium flame..
17. When golden brown in color, drain and remove.
18. Store for use in an airtight glass jar.
17. When golden brown in color, drain and remove.
18. Store for use in an airtight glass jar.
