Learn how to make Gujiya, a fabulous mithai(sweetmeat) popular during Holi and Diwali. This is a nutty version, made of maida and filled with cashewnuts and pistachios.
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100 g -
50 g - cashew
50 g - castor sugar, powdered
A few drops - green food colour
300 g -
Dash of salt
4 tbsp - warm
300 ml -
How to Make Pistachios Gujiya
Soak pistachios and cashew nuts separately overnight.
Peal the skin of pistachios in the morning. Towel dry the nuts and grind them to smooth paste.
Now add sugar and food colour and mix uniformly. Use ghee or oil and make desired size balls and refrigerate it.
Now to make dough. Mix salt with dry flour and add ghee, mix uniformly. Using required water and make soft dough.
Knead the dough for about 20 to 30 minutes and they will help to bring crispiness after frying.
For puris, roll the dough just enough to place the filling and cover it perfectly.
Now very carefully roll the stuffed balls. Make sure not to add too much of pressure as the filling will squeeze out.
Dust dry flour while rolling. Then fry then in hot ghee or oil.
For gujiyas roll the dough into thin puri, place the stuffing and fold the puri in to semi-circle, press the corners and gently fold the corners to get a beautiful design. Deep fry.
Recipe Courtesy: A Pinch Of Love
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.