	Maida	400 Gram (Flour)
	Khoya	800 Gram
	Kismis	5 Tablespoon (Raisins)
	Almonds	250 Gram, cut into thin strips
	Cooking oil	5 Tablespoon (Keep Some More Aside For Deep Frying)
	Water	200 Milliliter
	Sugar	400 Gram

Nutrition Facts

Serving size

Calories 1162 Calories from Fat 451

% Daily Value*

Total Fat 52 g80.1%

Saturated Fat 19.3 g96.6%

Trans Fat 0 g

Cholesterol 97 mg32.3%

Sodium 373.3 mg15.6%

Total Carbohydrates 141 g46.9%

Dietary Fiber 5.5 g22%

Sugars 95.3 g

Protein 38 g76.8%

Vitamin A 18.3% Vitamin C 14.7%

Calcium 100.7% Iron 23%

*Based on a 2000 Calorie diet

Directions

1.Mix six tablespoons of oil with maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
2. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside and cover with a damp cloth.
3.Put the khoya in a deep-frying pan and fry to a light brown colour.
4.Add sugar into the khoya and mix well.
5. Add almonds and kismis.
6.Fry for a few minutes and remove from the fire. Let it cool
7.Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati.
8.Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. 9.Take care that the filling does not ooze out.

10.Deep fry these gujjias, a few at a time, till they are a deep golden brown.
11. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely.
12.Let them drain further on a spread out newspaper, till all the grease is soaked up.
Store in an airtight glass jar.