Diwali special: Chef Kunal Kapur shares his recipe for lip-smacking gujiyas
The festival of lights is synonymous with good food, especially Indian homemade sweets. This year, celebrity Chef Kunal Kapur shares the recipe for eclectic gujiyas, which are so very much a part of any Indian festivities. Make the delectable sweets by following this easy recipe.
Prep time - 20mins
Cooking time - 25min
Makes - 20 nos (approx)
Flour (Maida): 500 gm
Infused cold-pressed virgin coconut oil cinnamon: 115 ml
Salt to taste
100% Natural Cold Pressed Virgin Coconut oil for deep frying
Khoya grated: 1 cup
Desiccated coconut: 3 tbsp
Sugar (fine grain): 4 tbsp
Cardamom powder: 1/2 tsp
Jaiphal powder (nutmeg): tiny pinch
Javitri powder (mace): tiny pinch
Almonds & pista: 2 tbsp chopped
In a pan add grated khoya and cook on low heat till it turns light brown. Remove and keep it aside. Rub together maida, infused cold-pressed virgin coconut oil - cinnamon and pinch of salt together till it becomes crumbly. Add water and knead it into dough. Give it rest for 15 mins.
Now roll out the dough thin about 3 mm. Using a round cutter cut the dough into small discs. Place a spoonful of stuffing in the center of each disc. On the edges of the disc, brush with little water. Lift from one side and drop it half-way giving it a half-moon shape. Gently tap the edges to seal them.
Using a fork press it which will give it a unique design and will also seal the stuffing inside.
Heat the virgin coconut oil in a deep pan. Once the oil is medium hot add gujjia and deep fry them on slow flame till it gets brown colour. Remove and cool it completely before serving.