Ingredients

• Refined flour – 2 cups
• Khoya – 100 grams
• Desiccated coconut powder – 2 tablespoons
• Almonds slivers – 1 teaspoon
• Pista slivers – 1 teaspoon
• Chironji – 1 teaspoon
• Powder sugar – ½ cup
• Salt – 1 pinch
• White chocolate – 200 grams
• Oil – For frying and to add in flour
• Red, green, and yellow edible colours
• Saffron strands

Method

1. In a big bowl, take refined flour, a pinch of salt and 4 tablespoon of oil. Mix well.

2. Knead a soft dough using lukewarm water. Keep the dough to rest.

3. Roast khoya in a pan. Let it cool down.

4. Add powdered sugar, saffron, nuts and cardamom powder to the cooled khoya. The stuffing for gujiya is ready.

5. Make 20 to 25 roundals from the dough.

6. Roll the roundals.

7. Fill the gujiya stuffing in it.

8. Make a paste using maida and water.

9. Seal the gujiya with this paste.

10. Deep fry the sealed gujiya on a low flame.

11. Melt the white chocolate.

12. Divide it into three portions.

13. Add the different edible colours to the chocolate portions.

14. Dip the gujiyas in the differently coloured chocolate portions.

15. Your chocolate gujiya is ready!!