A dessert made in India during Holi
Crush Green Cinnamon & all dry fruits
Boil sugar & water together
In a mixing bowl, put maida, ghee, powdered sugar and sufficient water and knead a tight dough.
Grate khoya and roast in kadhau for 1-2 minute. Cool it.
Later add all the ingredients to grated khoya and mix well.
Divide the dough into 12 equal parts. Roll out the dough balls into small size poori.
Place the poori on gujiya mould. Apply water on all edges. Add 1 1/2 ttbsp filling. Press the mould.
Heat ghee well. Let it cool a little. Fry gujjiya on low flame first. When gujiya rises & floats up, then fry on medium flame. Cool Gujiya completely.