Gujiya Recipe Kit Recipe

About this recipe

Discover the authentic flavors of India with our Gujiya Recipe Kit! Perfect for festive occasions or sweet cravings, this kit includes all the essentials to make crispy, golden gujiya filled with a delicious mix of khoya, coconut, nuts, and aromatic spices. Follow our easy, step-by-step instructions to create these traditional half-moon pastries that are both indulgent and satisfying. Impress your family and friends with homemade gujiya that taste just like grandma's recipe. Order now on the AnyFeast website or app and bring the joy of traditional Indian sweets to your kitchen!

Ingredients

• 1 Kg Caputo Semolina Rimacinata
• 300G Coconut Milk Powder, 300G
• 500G Ghee, 500G
• 200G Crazy Jack Organic Fruit & Nut Mix
• 200G East End Desiccated Coconut
• 1 Kg Natural Sea Salt Bwfo
• - Silver Spoon Icing Sugar
• - Whole Foods Market Organic Cardamom Powder
• 1.5 Kg Matthews Cotswold Organic Plain Flour, 1.5Kg
• 1 Kg Tate & Lyle Fairtrade Light Soft Brown Sugar

Instructions

1. 1. In a large bowl, combine the organic plain flour, semolina, light soft brown sugar, and a pinch of salt. Add the ghee and mix until the mixture resembles coarse crumbs. Gradually add water, a little at a time, and knead into a smooth and pliable dough. Cover with a damp cloth and let it rest for 30 minutes.
2. 2. In a pan, heat a little ghee and lightly roast the coconut milk powder until it releases a pleasant aroma. Let it cool. In a large bowl, combine the crumbled coconut milk powder, desiccated coconut, chopped nuts, organic fruit & nut mix, powdered sugar, cardamom powder, and poppy seeds if using. Mix well.
3. 3. Divide the dough into small balls and roll each ball into a thin circle, about 4-5 inches in diameter. Place a spoonful of the filling in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges by pressing with your fingers or using a gujiya cutter. You can also crimp the edges with a fork for a decorative look.
4. 4. Heat ghee in a deep pan over medium heat. Fry the gujiya in batches until they are golden brown and crispy, turning occasionally to ensure even cooking.
5. 5. Remove with a slotted spoon and drain on paper towels. Allow the gujiya to cool completely before serving. They can be stored in an airtight container for up to a week.