Petitchef

Gluten free gujiya

Dessert
5 servings
30 min
40 min
Easy

Ingredients

Number of serving: 5

Crust Ingredients:(makes 23)

230 gms white rice flour mix

20 gm low fat soy flour

20 gm cream of rice

2-3 tbsp canola oil

1.5 tbsp sugar ( needed only for Gluten free flours)

less than 3/4 cup water

canola oil for frying


Filling:

25 gm chopped almonds

30 gm unsweetened shredded coconut

30 gm chopped unsalted cashews

2 tbsp poppy seeds ( white) Don't miss this, it gives a very nice taste

4 tbsp oats

50 gm sugar

*1/2 cup whipping cream

*1 cup milk powder

3 green cardamoms shells removed

Preparation

  • Take a pan and heat whipping cream and milk powder to make khoya ( take 3-4 min). It will look like thick custard and gets dry when cools down. Remove in a bowl. Lightly roast oats in a wok, just to the point when you smell it. Add it to the khoya. Roast poppy seeds. Grind it with green cardamoms. Add chopped almond, cashews, shredded coconut, ground poppy seeds mixture and sugar to the khoya.
  • Mix until incorporated. Set it aside. Grind cream of rice to the texture of semolina. In a medium bowl combine all the dry ingredients for the dough. Add oil and rub it with your finger tips until crumbly. Add little water and knead a firm but pliable dough.
  • Cover it with wet cloth. Place one ball on a square sheet of parchment paper. Cover with cling wrap and roll into a 4" disc.
  • Place this disc on the gujiya cutter, put filling (roughly1 tbsp) on one side, fold the cutter and press gently.
  • Cut the extra dough hanging from the cutter. Make all the gujiyas in the same way.
  • Take oil in a wok and heat on medium. Fry gujiyas until they are light golden brown. Remove onto a paper towel to strain extra oil and let cool slightly before serving or storing them in an air tight container.



Comments:

03/01/2013

Great try!

(0) (0) Abuse
18/03/2012

Wow! I am not a celiac but this will be good to try.

(0) (0) Abuse

Rate this recipe:

Related recipes


Recipes

Daily Menu

Receive daily menu: