Gujiya, a sweet, crescent-shaped, deep fried pastry stuffed with milk solids and nuts, is a traditional sweet popular in many North Indian states. The recipe below, of gujiya stuffed with ‘tres leches’ khoya (milk solids) is an adaptation from the ‘Tres Leches’ (three milk) cake popular in Spain and elsewhere. Tres leches khoya gujiya not only looks enticing but is also simply delicious and a perfect sweet for any occasion.
Total time:1 hour
Serving:12 to 15 pieces
Ingredients:
To make Tres Leches milk mixture:
• 1 cup evaporated milk
• 1/2 cup sweet condensed milk
• 1/2 cup heavy cream
• 2 tbsp rose syrup
• For dough:
• 2 cup all purpose flour
• ¼ tsp salt
• 4 tbsp ghee (clarified butter)
• ½ cup lukewarm water
• For stuffing:
• 200g khoya (milk solids powder)
• ½ cup powdered sugar
• 2 tbsp cashew (chopped)
• 2 tbsp desiccated coconut
• 2 tbsp pistachios (chopped)
• 2 tbsp almonds (chopped)
• ¼ tsp cardamom powder
• Ghee/oil for frying.
Instructions:
To make Tres Leches milk mixture:
• Whisk together evaporated milk, sweetened condensed milk and heavy cream until well blended. Set aside.
To make dough for gujiya:
• Sift all purpose flour into a mixing bowl, add ghee and mix well
• The mixture should have a crumbly texture
• Add lukewarm water to the mixture and knead well to a stiff dough
• Cover the dough with damp cloth and set aside for 15 minutes
• Meanwhile, gently roast khoya powder in a pan for 2 minutes
• Take pan off fire and set aside to cool
• Once cooled, transfer to a mixing bowl along with other stuffing ingredients
• Mix well so as to avoid any lumps
To make gujiya:
• Pinch a small ball sized dough portion and roll out in slightly thick circular shape
• Apply water on one side of rolled dough, and place another rolled dough on top
• Place a tablespoon of khoya mixture stuffing in center of rolled puri
• Fold the puri from all sides to enclose stuffing, and seal edges with water
• Shape the edges to a petal shape. Do the same with the rest of the dough
• Deep fry the gujiya in medium hot ghee or oil until it turns golden pink in color
• Remove gujiya and place over a kitchen towel to remove excess ghee or oil
• Serve in tres leches milk mixture, garnished with rose petals and pistachios
• Use immediately or do not store for more than two days, as the khoya could spoil.