makes
15
prep
1 hour
cook
45 minutes
difficulty
Mid
makes
15
serves
preparation
1
hour
cooking
45
minutes
difficulty
Mid
level
Ingredients
- ¼ cup ghee
- ¼ cup desiccated coconut
- ⅓ cup crushed nuts, such as almonds and cashews
- 2 tbsp melon seeds (optional)
- ⅓ cup raisins
- 120 g mava or khoya, grated when cold (see note)
- ½ tsp ground cardamom
- 110 g (½ cup) caster sugar
- 1 tbsp plain flour
- 1½ tbsp water
- vegetable oil, to deep-fry
- thandai (spiced milk), to serve (optional)
Gujiya pastry
- 225 g (1½ cups) plain flour
- ¼ cup ghee, melted
- ¼ cup shortening, softened
- 125 ml (½ cup) warm water
Cardamom syrup
- 55 g (¼ cup) caster sugar
- 60 ml (¼ cup) water
- ⅛ tsp ground cardamom
Resting time 30 minutes
Cooling time 1 hour
Instructions
To make the filling, in a kadhai or heavy-based saucepan, heat 1 tbsp ghee over low heat. Add the desiccated coconut and toast for 2–3 minutes or until you smell a nice aroma. Transfer to a large bowl. Melt another 1 tbsp ghee, add the nuts and melon seeds, and cook for 2–3 minutes or until toasted. Transfer to the bowl. Reduce the heat to very low, add another 1 tbsp ghee and the grated mava, and cook until the mava loosens and becomes runny – you will need to continuously stir, so that it does not stick to the bottom. Note – If you see a lot of fat oozing out of the mava, try to skim off as much as you can. Once the mava starts to clump, transfer to the bowl. Remove from heat and cool completely. Once cold, add the cardamom and sugar, and combine well. Set aside or refrigerate until needed.
To make the pastry, sift the flour into a bowl. Add the ghee, then the shortening, 1 tbsp at a time, and rubbing it into the flour with your fingers. While doing so, try to make a ball; if the flour mixture clumps together and does not break when you drop it, stop adding the shortening. Gradually stir in the water until it comes together. Knead for 2-3 minutes, cover with a clean damp cloth (very important) and set aside to rest for 30 minutes.
To make the glue, in a small bowl, combine the 1 tbsp flour and 1½ tbsp water. It should not be lumpy. Set aside.
To make the gujiya, divide the pastry into 15 portions and keep them covered with the damp cloth. Roll each portion between your palms into a smooth ball, then roll out to a 7 cm circle. Dip a finger into the glue and spread around the edge of a circle. Place the circle in your palm and pinch an edge in such a way that one of the ends is closed to form a semi circle. Spoon in 1 tbsp filling and enclose the edges to form a crescent shape and seal so that there is a border around the filling. Make sure the edges are completely sealed and you haven’t overstuffed the gujiya or the filling will ooze out while frying. Leave as is or use the back of a fork or ravioli cutter to make a pretty edge. I used my hands to pinch the pastry and pleat the edges. Place on a plate and cover with a damp cloth. Repeat with the remaining pastry and filling.
Fill a kadhai or large, deep saucepan one-third full with vegetable oil and heat over low heat – the oil is at the right temperature when you put a little dough in and it comes up slowly to the surface without sizzling away. Slow frying is important for the dough to cook completely inside and turn crispy and light golden outside. Fry the gujiyas, 4–5 at a time, turning all around, for 6–8 minutes or until golden. Transfer to a wire rack and set aside to cool slightly.
Meanwhile, to make the syrup, bring the sugar and water to a boil and cook for 1 minute. Add the cardamom and stir well.
Brush the syrup all over the gujiyas while they are warm.
Serve the gujiyas at room temperature with , if desired. To freeze, cool completely and store in airtight container.
Note
• Mava or khoya is solidified milk that is comparable to ricotta but less moist. It's used in many Indian sweets and desserts, and one bite reveals its unique dense and milky taste. Available from Indian food stores.
Recipe from Sinfully Spicy by Tanvi Srivastava, with photographs by Tanvi Srivastava.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
