- 2 1/2cup refined flour (maida)
- 250 gm thickened milk (mawa)
- 1 cup sugar
- 1/2 tsp cardamom powder (elaichi)
- 10-12 almond (badam)
- 10-12 raisins (kishmish)
- clarified butter (ghee) for frying
Method:Thickened milk in a pan and fry until it turns light brown and then remove from flame.
Grind the powdered sugar.
Finely chopped almonds.
Mix sugar, almonds, raisins, cardamom powder and thickened milk.
Keep in mind that the added sugar is cold milk until thickened.
Milk thickened with flour in hard water add 5 tbsp melted butter and knead.
Make small rounds and roll them into small chapattis.
Take bread and spread 1 tbsp thickened milk.
Get some water on the corners so as to seal them and then press with your fingers.
Heat ghee in a pan and deep fry both sides over a low flame all gujhiyas.
Take out and store them mawa gujiyas.
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