Our Guest Chef this week is Yamini Goel who resides in Brisbane, Australia. She enjoys cooking and loves experimenting with new dishes, and believes in simplifying the process of cooking without compromising on taste. She has shared with us the recipe of Gujia which is a traditional North Indian sweet dish that has a distinct shape and an elaborate process of preparation. However, this recipe is her super easy twist to the usual method of preparing Gujia or, as the Australians call it, Sweet Jaffle. We thank Yamini for sharing this delicious recipe with us which can be comfortably attempted by even those who are new to cooking.
Dissected Coconut – 1 cup
Caster Sugar – 1/2 cup (more or less as per your liking, this will give a medium sweet taste)
Mango or any other seasonal fruit (chopped finely) – 1/4 cup
Almonds Flakes – 2 Tablespoons
Pistachios (chopped finely) – 2 Tablespoons
For Outer Layer:
Frozen Puff Pastry Sheets – 4
Preparation Time: 20 mins.
Cooking Time: 30-40 mins.
Servings: 16 pieces
Preparation of Filling:
Take a heavy bottomed pan and put it on high heat. Once the pan is hot, reduce the heat to the lowest setting and add all the ingredients listed for the filling.
Stir the mixture for 2-3 mins. or until the sugar is dissolved. Sugar will help to bind all the ingredients together.
Switch off the gas and keep aside.
Preparation of Gujia:
Thaw the pastry sheets and cut each sheet into 4 equal squares.
Dip your finger in water and wet the edges of a square.
Take a table spoon full of mixture and place in middle of the square. Fold the square so that edges meet converting it into a rectangle/cigar shaped Gujia.
Take a fork and press all the edges. Since the edges are wet, pressing with fork will seal the Gujia properly.
Repeat the above process for each square.
Pre-heat the oven.
Take a baking tray and grease it with oil or put a baking paper.
Line each Gujia leaving around 2-3 cms. gap in between. Brush it with oil or egg white.
Bake for 30-40 mins. Gujia or Sweet Jaffle is ready to be served.