Ingredients

• For filling
• 100 g - pistachios
• 50 g - cashew
• 50 g - castor sugar, powdered
• A few drops - green food colour
• For puris:
• 300 g - maida
• Dash of salt
• 4 tbsp - warm ghee
• For frying
• 300 ml - ghee or oil

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