Gujjias are the most popular sweetmeats prepared on Holi in North India. Here is the gujia recipe straight from the Indian grandma's Holi menu.

Gujhia

• 500 gm - Maida (flour)
• 1 kg - Khoya
• 3 tbsp - Kismis (raisins)
• 200 gm - Almonds (cut into thin strips)
• 6 tbsp - Cooking Oil
• 200 ml - Water
• 500 gm - Sugar

• Mix 6 tbsp of oil with maida well, using fingers.
• Knead it lightly, adding water as required, into a soft dough.
• Set aside and cover with a damp cloth.
• Fry khoya in a deep-frying pan to a light brown color.
• Add sugar, almonds and raisins into the khoya and mix well.
• Fry for a few minutes.
• Let it cool.
• Roll out the kneaded dough into a thick and small chapatti.
• Fill half the chapati with the khoya mixture.
• Fold the chapati and twist the edges inwards.
• Deep-fry these gujhias to a deep golden brown color on a slow fire.
• Take them out using the sieve type ladle to drain the oil completely.
• Store for use in an airtight glass jar.
• Makes about 40 gujhias.