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Coconut gujiya

Coconut gujiya
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Makes 14

These gujiya are sweet morsels of crispy fried pastry stuffed with fresh coconut and ground cardamom.

By Maunika Gowardhan

Shopping list

Ingredients

For the stuffing

For the pastry dough

  • 170g/6oz plain flour or maida, plus extra for dusting and rolling
  • 2 tbsp melted butter
  • pinch salt
  • 2 tsp milk, to seal the pastry
  • vegetable or sunflower oil, for deep frying

Method

  1. For the stuffing, heat a frying pan over a low heat. Add the coconut, sugar and cardamom and fry for 8 minutes. Now add the raisins and mix well, frying for a further 2 minutes. Turn the heat off and leave the mixture to cool slightly while you make the dough.

  2. Place the flour, butter and salt in a large bowl. Mix in 6 tablespoons water, a little at a time, until you have a smooth dough. Dust with a little flour and knead for a minute in the bowl. Cover and leave to rest for 10 minutes.

  3. Now divide the dough into 14 equal portions. Roll into balls. Flatten a dough ball and roll out on a lightly floured surface to a 4cm/1½in disc. Use a little flour for dusting if it sticks too much. Add a tablespoon of the stuffing to the half of the pastry circle closest to you. Brush the edges with milk and fold over the upper half, sealing the gujiya to form a semicircle. Press lightly and seal well. Use a fork to crimp the edges and trim, if needed. Place the gujiya on a plate and cover with a damp cloth while you make the rest.

  4. Heat the oil in a deep saucepan or wok over a medium heat until a cube of bread sizzles and goes brown when dropped in. Fry 2–3 gujiyas at a time, turning them while frying until they are golden brown. They will puff up slightly and have a crisp coating. Transfer to kitchen paper to drain and keep warm while you fry the other gujiyas. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  5. Serve warm or store in the fridge.