GUJIYA-Sweet samosa

Name: GUJIYA-Sweet samosa
Total time: 2400 s
Yield: 4-8 servings
Cuisine: Indian
Ingredients: For Filling; 2 tbsp Ghee,; 3/4 cup Semolina,; 1/2 cup Cashew Nuts, coarsely powdered; 1/2 cup Almonds, coarsely powdered; 1/4 c chironji; 1/4 c walnuts, coarsely powdered; 1/2 c desicated shredded coconut; 1 cup powdered Sugar (optional); 1/2 tbsp Cardamom powder,; 1/4 c raisins; 1/2 c sweet dark chocolate chips; 1/2 tsp nutmeg grated; 1/2 tsp licorice, grated; 1 tsp cinnamon powder; Pea nut Oil for deep fry,; Dough; 2 cup All purpose enriched wheatflour; 3 tbsp Ghee; 1/2 tsp Salt; Water or milk as required

Lakshmi Sridharan Ph D @cook_19872338

USA

In Mom’s kitchen GUJIYA was known as karjurikkai . She made them during Deepavali. Holi heralds the birth of spring; paints color all over the earth with flowers of all colors, birds of all colors. It is the beginning of new life. We celebrate it with joy. Deep frying is not my cup of tea. I deep fries just five GUJIYA and the rest I baked. Sugar and maida are not health ingredients. I included sweet chocolate in place of sugar. Later I brushed the baked samosas with honey. #Mar #W2

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

prep time:15 cook time 40 mins

4-8 servings

For Filling
2 tbspGhee,
3/4 cupSemolina,
1/2 cupCashew Nuts, coarsely powdered
1/2 cupAlmonds, coarsely powdered
1/4 cchironji
1/4 cwalnuts, coarsely powdered
1/2 cdesicated shredded coconut
1 cuppowdered Sugar (optional)
1/2 tbspCardamom powder,
1/4 craisins
1/2 csweet dark chocolate chips
1/2 tspnutmeg grated
1/2 tsplicorice, grated
1 tspcinnamon powder
Pea nut Oil for deep fry,
Dough
2 cupAll purpose enriched wheatflour
3 tbspGhee
1/2 tspSalt
Water or milk as required
snack

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Steps

prep time:15 cook time 40 mins

1

Make a checklist; keep all ingredients within reach
2

Keep all ingredients within reach
3

For Dough: In a mixing bowl, add flour, ghee, salt. Using your fingers mix to make sure that all grains are coated with ghee, make a crumble. Add water little by little, knead to make a stiff but a soft dough. Cover it with a damp cloth and leave it to rest for half an hour. While the dough is resting prepare the filling.
4

For Filling: Make a coarse powder of nuts in a blender
In a kadai, on medium flame add ghee, roast semolina until aromatic, about 3 minutes, Transfer to a bowl.
In the same kadai, over medium low flame, roast coconut first for a couple of minutes; then add the powdered almonds, cashew. Walnut chironji nuts and raisin
5

Transfer the mixture into the bowl containing roasted semolina; mix well; Keep aside to cool. Mix in cardamom, cinnamon, nutmeg and licorice powder and mix well. cool. Divide the mixture into two halves. Keep one half for making chocolate samosas
and keep aside.
In a microwave safe bowl, place the chocolate chips, add 1/4c milk. Microwave for 30 secs. Mix, microwave again for 30 secs. Molten chocolate is ready. Add this to the nut mixture and miX well, Filling for chocolate samosas is ready
6

Prepare the samosa: Make a ball of the dough and roll it out into a thick round shape or cut it with a round cutter. Wet the edges with water.
7

Place a spoon full of filling over one half. Fold the other half over and press the edges together to seal. Make a design by pinching and twisting all along the sealed edges. You may use a fork for sealing the edges.
Make all the gujiyas in this way. Make holes on the wrap of samosas you would be using for baking.
preheat the oven 180c 320 F. Place the samosas of the silicon mat
8

Spray oil on the top of the wrap. Bake until golden brown, about 25 -30 minutes. After taking out of the oven, brus them with honey. Place the baked samosas on a baking tray with holes to cool. crispy delicious Guijias are ready to transfer. Transfer them to a serving plate. share with family and friends
9

I deep fried five samosas with nut fillings only in peanut oil. Over medium high fame, heat enough peanut oil for frying. Place the samosa in hot oil. Bubbles will surface. After a couple of minutes turn them to cook the other side. fry until golden brown.. drain the oil; place them on a paper towel to remove the excess oil from the surface. transfer tot a serving plate

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Lakshmi Sridharan Ph D @cook_19872338

on March 11, 2023 18:32

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography