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)
Ingredients:
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
For stuffing:
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
Method
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.