METHOD
Heat ghee (clarified butter) in a small pan or bowl until it melts and becomes warm.
Pour the warm ghee on the flours.
First mix with a spoon. Then rub and mix the ghee with the flours, with your fingertips to form a bread crumb like texture.
Add water in parts and begin to knead. The amount of water needed will depend on the quality and texture of flour.
Knead the dough until it is firm and tight. Allow to rest
STUFFING
Cook koya on a non-stick pan at low heat add all ingredients and cook till all items mix well on gentle heat allow to cool
Make small balls add stuffing use desired moulds to make gujjia shapes deep fry and soak in saffron sugar syrup.
Garnish and Serve
Restaurant: Pirates of Grill
Chef: Chef Mohammad Irfan
