This traditional favourite fried pastry with an aromatic nutty filling and peculiar rolled up edges is simply enough to get you thinking about Holi. Traditional sweet, gujiya prepared mostly on Holi.
- Take a pan and boil milk in a pan, once it comes to boil and add little lime juice or vinegar.
- When milk starts to bubble strain it and keep chena this chena aside.
- Heat pan, add chena, sugar and mix nicely and cook it.
- To it, add desiccated coconut, cardamom powder, almonds, cashew nuts and mix nicely. Keep this stuffing mixture aside.
- In a bowl add all purpose flour, rice flour, a pinch of salt, 1 teaspoon of oil and mix nicely to make a dough using water.
- Divide dough into smaller portion and roll into small thin puri using dry flour, rolling pin.
- Stuff this mixture inside poori and apply water to edges and seal it.
- Cut the remaining edges and deep fry in oil until we get light golden color. Now transfer into a paper towel.
Serve it.