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1
Apply a little ghee or oil on your palms and then mix ghee or oil (Use ghee for authenticity) with flour until it looks like breadcrumbs.
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2
Add water, slowly, to make a soft dough, and cover it with a damp cloth.
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3
Keep aside.
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4
Fry the dried milk powder till light brown.
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5
Add almonds and dates.
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6
Mix well and fry for another 2 minutes.
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7
Allow it to cool.
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8
Pour water in a pot and add the sugar to it.
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9
Stir well and then boil the sugar-water syrup until it is of one-thread consistency.
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10
Add a few drops of yellow food colour and saffron.
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11
Mix well.
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12
Keep aside.
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13
Now roll the kneaded dough into small rotis (Indian flatbreads), about the size of your palm.
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14
Fill half of this with the dried milk powder mixture and seal it tightly with the other half, twisting the edges inwards.
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15
Take care to see that the filling does not ooze.
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16
Heat ghee or oil in a wok.
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17
Once it is hot, slowly put in the gujias and deep-fry till golden brown on either side.
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18
Allow the excess oil to drain out on clean paper kitchen napkins.
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19
Drop them carefully into the hot sugar-water syrup, mix well until the gujias are well coated with the syrup on either side.
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20
Carefully remove them, one at a time, and place neatly on a serving plate.
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21
What are you waiting for?
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22
Go ahead, and have one!
