India Gujiyas (Fruit Pasties)
Gujiyas are special treats eaten during Holi and Diwali. These sweet dumplings made of pastry dough are filled with dried fruit and coconut fillings. Originally from northern India, these delectable morsels are now enjoyed all over the country. Recipe Servings: Serves 4
Prep Time
50 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
1 hour
Total Time
2 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Dough:- 1 1/2 cups (180 g) flour
- 1/4 tsp (1.25 ml) baking soda
- 1/2 cup (120 g) ghee
- 2 Tbsp (25 g) sugar
- 1–1 1/2 cups (240 ml–360 ml) water
- 1 Tbsp (15 g) ghee
- 3 Tbsp (30 g) almonds, finely chopped
- 3 Tbsp (30 g) cashews, finely chopped
- 1 1/2 cups (180 g) freshly grated coconut
- 2 Tbsp (20 g) dates, finely chopped
- 3 Tbsp (30 g) raisins, finely chopped
- 1/2 cup (100 g) jaggery
- 1/2 tsp (2.5 ml) cardamom
- 2 threads saffron, crushed
- 1/4 cup (50 g) sugar
- 1/2 cup (120 ml) water
Directions
- Dough:
- Sift flour and baking soda into a mixing bowl. Add ghee, sugar, and water, starting with 1/2 cup (120 ml) of water. Mix into a stiff dough.
- Cover with a damp towel and let rise for 30 minutes.
- Filling:
- Melt ghee over medium heat. Fry almonds and cashews to a light gold.
- Add coconut and fry to a light gold, followed by dates, raisins, jaggery, cardamom, and saffron. Let cool.
- Glaze:
- Dissolve sugar in water to make a syrup.
- Assembly:
- Pinch dough into 12 pieces. On a floured surface, roll out each piece into a 5-inch round.
- Place 1 tablespoon (15 ml) of filling in the middle of each dough round, brush rim with water, and fold into a half moon. Pinch edges to seal.
- Brush pan with ghee and fry gujiya on both sides to a light gold.
- Dip into sugar glaze and cool on a wire rack.
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