Gujiya

Ingredients
• for outer covering
• Refined flour (maida) 2 cup
• Olive oil +deep fry 3 tablespoon
• For filling
• Khoya/mawa,grated and lightly roasted 2 1/2 cup
• Desiccated coconut 3 1/4 teaspoon
• Cashewnuts,chopped 15
• Almonds,blanched and chopped 15
• Raisins 20
• Nutmeg powder a pinch
• Green cardamom powder 1/4 teaspoon
• Powdered sugar 2 1/2 cup
• Grated chocolate 1/2 cup
Method
For preparing the covering, sift refined flour and rub in three tablespoons of olive oil. Add cold water and knead into a stiff dough. Cover it with a damp cloth and set aside. Add desiccated coconut, cashewnuts, almonds, raisins, nutmeg powder and green cardamom powder to khoya (reduced milk) and mix well. Add powdered sugar and grated chocolate and mix properly. With oiled hands divide dough into small balls. Grease the gujiya mould. Roll out dough balls into small puris (flat roundels), put it on the mould and press lightly. Place the stuffing in the hollow portion. Apply a little water on the edges, close mould and press firmly.