INGREDIENTS:
500 gm maida
Oil to fry
200 ml water

FILLING:
1 KG Koya
1/2 cup Boora (Grinded sugar)
3 tsp kishmish (optional)
200 mg Almonds (optional)

METHOD

Take a paraat (large plate) Put maida in it & add ghee mix it well so that the mixture can be loosely formed as fist. Then add slightly warm water in it and kneat the dough. Then cover it with soft moist cloth.

Meanwhile cut koya into fine pieces and put them in a pan on slow fire. Bake them till they melt and turn pinkish golden brown

Then put boora into it and mix well the add kishmish and almonds. Keep this mixture aside for filling.

Add little maida and water in a small bowl and make it into paste for sealing goojas Make small ball of the dough and roll it as small puri (tortilla).

Hold the maida puri in your palm in cup shape. Put the sealing paste in half circle on inner side. Add little filling then seal the gojjas lightly by pressing their ends together. Raw goojas in semi circle shape are ready. The ends can be pressed in stylish forms also.

Heat oil in deep fry pan and cook Goojas on slow fire till light golden.

They are yummy to eat when hot. But keep them stored .