Apple Gujiya


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Apple Gujiya, the traditional festive sweet Gujiya which is normally stuffed with mava gets a fruity twist. Stewed apples, nuts and spices go into making this tradiional sweet treat. This festive season serve Apple Gujiyas and get lots of compliments for the innovative twist to the traditional recipe.

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Apple Gujiya recipe - How to make Apple Gujiya

Preparation Time:    Cooking Time:    Total Time:     Makes 10 to 12 apple gujiyas


For The Outer Pastry Or Shell
2 cups plain flour (maida)
melted ghee
cold water

For The Apple-khoya Filling
1 cup crumbled mava (khoya)
3-4 medium apples , peeled , cored and chopped
1/2 tsp cinnamon (dalchini) powder
1/2 tsp cardamom (elaichi) powder
2 tbsp chopped mixed nuts
oil for deep frying
For the outer pastry or shell

    For the outer pastry or shell
  1. In a large bowl seive the flour and salt together.
  2. Add the melted ghee or butter.
  3. Rub the ghee in the flour with your fingertips till the mixture resembles bread crumbs or coarse meal.
  4. Add cold water gradually and knead the flour into a smooth dough.
  5. Cover and keep aside for 30 minutes

For the apple-khoya filling

    For the apple-khoya filling
  1. Heat a pan and add the apples along with sugar.
  2. Stir on a low flame for 10-12 minutes.
  3. Add the spice powders and mix well.
  4. After 4-5 minutes, add the khoya and stir the mixture.
  5. The khoya would begin to melt. Continue stirring.
  6. Add the chopped dry fruits and mix it with the mixture.
  7. When all the khoya has melted, switch off the fire.
  8. Keep this mixture aside till it cools.

Preparing the gujiyas

    Preparing the gujiyas
  1. Make medium sized balls of the dough.
  2. Roll in to a round/puri, neither thick nor thin.
  3. Put a few tbsps of the apple-khoya filling on one side.
  4. Apply water on one of the outer edges.
  5. Cover and press the edges together.
  6. Cut out the excess dough from the edges with a knife or pastry cutter.
  7. Pleat the gujiya neatly from top to end.
  8. Make all the gujiyas this way and keep them on a thali or plate. Cover them.
  9. Heat oil for deep frying.
  10. Deep fry the gujiyas in moderately hot oil till they are golden browned from all sides.
  11. Drain gujiyas on kitchen paper napkins to remove excess oil.
  12. Serve gujiyas hot or warm.

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This recipe was contributed by Foodie #621387 on 01 Jul 2015

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