Choco Nutty Gujiya Recipe Recipe

About this recipe

Choco Nutty Gujiya is a delightful fusion of traditional Indian sweet dumplings and the richness of chocolate and nuts. This modern twist on a festive favorite brings together the flaky texture of gujiya with a luscious chocolate-filled core, making it a perfect dessert for celebrations and family gatherings.

Ingredients

• 100 g Almonds
• 100 g Cashew Regular
• 100 g Coconut Powder (Desicated)
• - Chocolate - Dark
• 100 g Cocoa Powder
• 100G Pistachios Californian Roasted & Salted (100g)
• Unsalted Sliced Pistachio (Unsalted) (100g)
• 500 g Refined Flour
• 200 ml Ghee
• 100 g Icing Sugar
• 200 ml Mustard Oil
• 20 g Cardamom Powder

Instructions

1. 1. In a large mixing bowl, combine all-purpose flour and ghee. Rub the mixture with your fingertips until it reaches a crumbly texture. Gradually add water and knead into a firm dough. Cover with a damp cloth and set aside for 20 minutes.
2. 2. In a pan over medium heat, dry roast the chopped almonds, cashews, and pistachios for 3 minutes. Add desiccated coconut and roast for another 2 minutes. Transfer to a bowl and let it cool.
3. 3. Once the nuts and coconut have cooled, mix in grated dark chocolate, powdered sugar, and cardamom powder. Stir well to form the filling.
4. 4. Divide the dough into small balls. Roll each ball into a small circle (about 4 inches in diameter). Place 1-2 teaspoons of the chocolate-nut filling in the center of each circle.
5. 5. Fold the dough over to form a half-moon shape. Press the edges together and use a fork to seal them, creating a decorative pattern. Repeat with the remaining dough and filling.
6. 6. Heat oil or ghee in a deep pan over medium heat. Gently fry the gujiyas in small batches until they turn golden brown and crispy. Remove and place on a paper towel to drain excess oil.
7. 7. Let the gujiyas cool completely. For an extra touch, drizzle melted chocolate over the gujiyas and sprinkle with crushed pistachios. Serve and enjoy!