Gujiya & doodh ( milk ) peda

Ingredients

• 1)- Khoya, 50 g
• Coconut , 30 g
• Almonds , 1 tablespoon
• Pistachios , 1 tablespoon
• Kishmish, 1 tablespoon
• Maida,100 g
• Ghee , 30 g
• Water , 40 ml
• Oil for frying
• Sugar, 40 g
• 2)- Milk , 1 litre
• Sugar , 150 g
• Cardamom powder , a pinch
• Ghee , 50 g
• Pistachio , 10 g

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Preparation

• Knead maida, water and ghee to form a stiff dough.
• Grate the khoya and mix it with grated coconut, chopped almonds, sugar and pistachios and raisins.
• Divide the dough into 10 equal parts. Roll it out and fill it with the coconut mixture and shape it like a half moon.
• Deep-fry in hot oil till they turn golden brown in colour. Presentation: To be served at room temperature, sprinkled with castor sugar or dipped in thick sugar syrup.
  
• 2)Boil milk till thick while stirring continuously. Now mix the sugar.
• Cook till all the water from the sugar dries up.
• Spread out on to a tray. Mix in the cardamom powder and ghee. Make into small roundels and flatten a little. Garnish with chopped pistachio.

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