Also Known As:
Pastry Stuffed With Coconut And Semolina
For The Dough
For The Stuffing
- Shredded Coconut
- Cashew Nuts
- Cardamom(Elakka) Powder
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To make the dough, mix the flour and ghee, adding water little by little to make a semi-stiff dough. Cover and set aside.
Heat ghee in a pan and fry cashew nuts and raisins. Add semolina and fry until light brown in colour.
Add coconut and fry for a minute. Remove from heat and add sugar, cashew nuts, raisins and cardamom powder. Mix well and set aside.
Divide the dough into lemon sized balls. Flatten each ball into a round disc using a rolling pin.
Spread a spoonful of stuffing on to one of the rolled discs. Fold and seal the edges with a fork.
Heat oil in a kadai, fry gujiyas till golden brown on both sides. Store in an airtight container when cooled.
Serve it hot.
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