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Apple Gujiya

Dec-21-2016
Sonal Sardesai
50 minutes
Prep Time
5 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Apple Gujiya RECIPE

This is a dish I made for Holi two years back and it was a hit with my family. They loved the fruity twist to the regular gujiyas and they tasted awesome. Was inspired to create them for my daughter who is very fond of apple pie so this was a fusion dish I tried and it worked well too.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Fusion
  • Frying
  • Sauteeing
  • Dessert
  • Egg Free

Ingredients Serving: 6

  1. For the filling -
  2. Apples - 2, medium sized
  3. Sweetened Condensed Milk -200 grams
  4. Dessicated Coconut - 2 heaped tablespoons
  5. Glucose biscuits - 1 regular pack (about 60 gms)
  6. Cinnamon Powder - 2 teaspoons
  7. Green Cardamom - 3-4, finely powdered
  8. Raisins - a handful
  9. Walnuts - 5-6, coarsely powdered
  10. Refined Vegetable Oil - 3 cups, to deep fry
  11. For the Covering -
  12. All Purpose Flour / Maida - 2 tea cups
  13. Salt - 1/4 th teaspoon
  14. Oil /Ghee - 1 teaspoon
  15. Water - as required to knead the dough

Instructions

  1. Select firm apples, you can choose any variety, Granny Smith works perfectly but otherwise even the red apples work just fine.
  2. Wash, peel and grate the apples. You can even whizz them in a chopper.
  3. Coarsely crush or powder the glucose biscuits
  4. Heat a non stick pan on medium heat.
  5. Add the grated apples, the condensed milk, cinnamon powder and the walnuts and cook them on slow heat.
  6. Add the powdered biscuits too.
  7. Stir all the ingredients well.
  8. Add the dessicated coconut too and mix in.
  9. Cook till the mixture is golden brown and thick, like the mawa mixture used as filling for regular gujiyas.
  10. Add the cardamom powder and the raisins. Mix.
  11. Take off heat and cool the mixture.
  12. Meanwhile, knead a pliable dough using the maida, salt, ghee and water. Take care to not make it too soft or too stiff.
  13. Cover and keep it in the refrigerator for about 35 - 40 minutes .
  14. Now take out the dough from the fridge, make small pedas/ balls with it.
  15. Roll out the balls into small rounds, as you would for pooris,
  16. Take the rolled out rounds and carefully place them in a gujiya mould and line the sides gently with water using your fingertips.
  17. Now place a small amount of the cooled and cooked apple mix into these and close the mould.
  18. Tighten the sides carefully using your fingers after taking the moulded and stuffed flour rounds out of the gujiya moulds.
  19. Keep these aside on a greased plate.
  20. Shape similar gujiyas using up the rest of the dough and the apple filling.
  21. Heat up oil for deep frying the gujiyas in a kadhai or deep pan.
  22. Now on medium heat, fry the gujiyas in batches, till golden brown and crisp on both sides.
  23. Take out the gujiyas on absorbant paper napkins.
  24. Keep them in an air - tight box once cool.
  25. Best to serve them fresh and still hot with vanilla ice cream or some chilled rabdi on the side.

Reviews (1)  

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aliza singh
Dec-22-2016
aliza singh   Dec-22-2016

very nice!

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