Paneer gujiya
Ingredients
Paneer, 4 tbsp Sugar, 3 tbsp Coconut, grated, 2 tbsp Cashews, chopped, 6 Raisins, 10 gm Vanilla essence,1/4 tsp Maida, 500 gm Butter, melted, 2 tsp Salt to taste Oil to deep fry Sugar syrup to dip
Method Mix the maida, salt and butter. Add enough water to make a non-sticky dough. Crumble paneer well. Mix thoroughly with sugar, coconut, cashews, raisins and vanilla essence. Roll out the dough and divide into small circles. Place a spoonful of the paneer filling on each circle and fold over into a half moon. Lock the sides by pressing gently. Deep fry until golden brown. Dip in sugar syrup and serve once cooled.
Recipe courtesy chef Stephen Gomes, L’Adresse Kitchen & Bar
Chocolate and hazelnut gujiya Ingredients Refined flour, 1/2 kg Desi ghee, 125 gm Chilled water, 80-90 ml Calle Baut chocolate, 300 gm Caster sugar, 80 gm Butter, melted, 40 gm Hazelnut paste, 30 gm Oil to deep fry
Method Knead the flour, water and desi ghee into a dough. In a double boiler, melt the Calle Baut chocolate and add the caster sugar, melted butter and hazelnut paste. Mix well till completely combined. Take off the heat and put aside till it cools down to room temperature. Once this filling thickens, use it to stuff the gujiya and style with readily available moulds. Once all the gujiyas are stuffed, put them in the freezer for one hour before deep frying on medium heat. Serve hot.
Recipe courtesy chef Prem K. Pogakula, The Imperial
Coconut gujiya Ingredients Maida, 1 cup Ghee, 3 tbsp Water as required Salt to taste Khoya, 1 cup Sugar, 1 cup Pistachio nuts, 100 gm Coconut powder, 100 gm Oil to deep fry Sugar syrup to dip
Method Make the dough by kneading the maida, ghee and water. Divide into small pieces. Cook the khoya with sugar, pistachio nuts and coconut powder. Roll out the dough balls into small puris and press firmly into a greased gujiya mould. Fill with the stuffing and seal from the side. Deep fry till golden brown, then dip in sugar syrup. Serve while still warm.
Recipe courtesy chef Bharat Sharma, Sufiaana By Cherish
Basic gujiya Ingredients Maida, 1 1/2 cups Oil, 5 tsp Baking powder, a pinch Khoya, 1 cup Green cardamom powder, 1/2 tsp Almonds, finely chopped, 25 gm Cashews, finely chopped, 25 gm Raisins, 25 gm Dried coconut, grated, 25 gm Sugar, 250 gm Ghee to deep fry
Method Sieve the maida and mix with the oil using your fingers till you get the texture of breadcrumbs. Add a little water and knead lightly. Keep adding water as required till you get soft but tight dough. Cover with a damp cloth and set aside for 20 minutes. Mash the khoya and roast it in a kadhai till lightly browned. Stir constantly to prevent burning. Add the sugar and cardamom powder and mix well. Add almonds, cashews, grated coconut and raisins. Roast for 2 minutes and remove from heat. Allow it to cool. Divide the dough into small balls and roll each into a small round of 4-inch diameter. Fill half the round with the khoya mixture, fold it and seal by twisting the edges inwards. Take care that the filling does not ooze out. Prepare all the gujiyas this way and spread on a cloth. Heat ghee in a kadhai and deep fry the gujiyas in batches on medium heat. Serve once cooled.
Recipe courtesy chef M.P. Bhandari, Indian Grill Room
Chocolate and gulkand gujiya Ingredients Maida, 100 gm Desi ghee, 50 gm Salt to taste Mava (condensed milk), 100 gm Sugar, 100 gm Cardamom powder, 100 gm Dark chocolate, 80 gm Oil, 100 ml Fresh cream, 50 gm Chocolate chips, 50 gm Gulkand, 100 gm Dry coconut, 10 gm
Method Mix the maida, desi ghee and salt to make a firm dough. Let it rest for half an hour. In a pan, cook the mava with sugar and add cardamom powder. Take off the heat and cool, then add the chocolate chips along with gulkand and dry coconut. Mix well. Take a small piece of dough and roll it well. Cut into smaller pieces, fill with the mixture and seal from the sides. Deep fry till golden brown and set aside. In a bowl, melt the dark chocolate, then add the fresh cream and combine well. Dip the gujiyas in this chocolate-cream mix and serve once cooled.
Recipe courtesy chef Rohit Anand, HO Diner
