<b>By Rakshita Pandey and Charu Amar</b><br><br>All that playing and dunking family and friends in colour can make you hungry! Try out these recipes for a sumptuous Holi...<br><br><b>Gujia (Makes about 40 gujias)</b><br><br><b>Ingredients:</b><br><br>500 gms maida (flour)<br><br>1 kg khoya <br><br>3 tbsps kismis (raisins)<br><br>200 gms almonds (cut into thin strips)<br><br>6 tbsps cooking oil (keep some more aside for deep frying)<br><br>200 ml water<br><br>500 gms sugar<br><br>200 gms grated cheese (optional)<br><br><b>Other ingredients:</b><br><br>1. Ghee: 1/2 cup<br><br> Bhang leafs: 1/2 cup<br><br><b>Method:</b><br><br>Heat ghee in a pan. Add bhang. Cook on medium heat till the ghee starts to take the green colour from bhang.<br><br>Turn off the heat. Wait about 5 minutes.Mix six tablespoons of oil with the maida. <br><br>Now, add some water as required and knead into soft dough. Set aside and cover with a damp cloth. Fry khoya in a deep-frying pan to a light brown colour. <br><br>Add sugar, almonds and kismis into the khoya and mix well. Add ghee and bhang.<br><br>Remove from the fire and let it cool.Roll out the kneaded dough into a small and thick chapati.<br><br>Fill half the chapati with the khoya and cheese mixture and seal the round, twisting the edges inwards.Deep-fry these gujias to a deep golden brown color on slow flame.<br><br> Take them out with a sieve type ladle and drain the oil completely.<i><br><br>(Courtesy: Tivoli Garden Hotels, Chattarpur)</i><br><br>