Kesari Gujia

Saffron flavored milk fudge stuffed fried patties essential on Holi.

Preparation time: 30 minutes
Cooking time: 15 minutes
Makes: 20
1 kg Khoya (Milk Fudge)
500gms powdered Sugar
500g Refined flour
6tbsp Clarified butter
3tbsp Raisins
2tbsp Chironji
100ml warm water
Refined Oil for deep frying
500g Sugar
2 cup water
1tbsp slivered pistachios
A pinch Saffron
 
Recipe Method:
Combine the flour with 6tbsp of melted ghee (clarified butter). Rub lightly using your fingers. Add a tbsp. of warm water to make smooth dough. Add more water if required. Cover with a wet cloth and set aside.
In a heavy bottom pan, sauté the milk fudge (khoya) at low flame till smooth and lightly fragrant. Add the cardamom powder, raisins, chironji, and powdered sugar. Allow the mixture to cool. Divide the mixture into 20 equal parts.
Knead the dough for two minutes again. Divide the dough into20 equal sized balls.
Roll each ball into a disc of 4” diameter. Place one part of the stuffing in the middle of the disc and wet the edges with a little water. Fold over the disc to a half circle and press the sides firmly. Press the sides with a fork to make impressions.
Complete all the discs in a similar manner.
Heat the oil and add the patties 2 at a time to medium hot oil. Reduce the heat and fry to a golden pink.
Fry all the patties and allow to cool.
Make a syrup of two string consistency. Flavor it with the saffron. Soak the gujhia in the syrup for 5-6 minutes. Remove and allow to dry.

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Author of the Recipe: reetika varshney

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