Goja Gujiya Spiced Coconut Turnover Recipes
GOJA (GUJIYA) - SPICED COCONUT TURNOVER
Provided by Alica
Number Of Ingredients 16
Steps:
- Make the dough. Mix flour, baking powder, and sugar together. Rub in shortening until fine crumbs form. Add cold milk a little at a time until dough comes together. Knead until dough is smooth.
- Rub a little oil on top of dough ball and cover with damp paper towel. Let rest for minimum one hour.
- Using a standard box grater- Crack coconut, drain water. Remove coconutmeat from shell. Cut into small pieces. Grate coconut on fine side, set aside.
- Grate ginger, add to bowl with coconut. Add remaining ingredients. Mix well, set aside until ready to assemble.
- Pinch off small pieces of dough, golf ball sized. Cover all dough balls with damp paper towel to keep from crusting.
- Roll dough ball thinly to 1/8inch thickness. Dip finger or pastry brush in water and rub the edges of dough. Place 1 1/2 tbsp coconut mixture in center. Fold dough over coconut, press with fork to seal edges. Dip fork in flour to keep from sticking to dough. Repeat until all dough has been used up. Remaining coconut can be frozen for later use.
- Heat oil for frying. Deep fry turnovers until light golden brown.
GUJIYA
Make this version of a popular Indian sweet filled with gently spiced coconut, almonds and raisins. They're usually made to celebrate the festival of Holi
Provided by Roopa Gulati
Categories Side dish, Snack
Time 1h30m
Yield Makes 17-18
Number Of Ingredients 10
Steps:
- First, make the filling. Pour the milk into a pan set over a medium heat and boil for about 25-30 mins until reduced to a thick cream. (It's best to use a wok, karahi or sturdy casserole for this, because you want the milk to reduce quickly without burning and browning.) Stir continuously, scraping down the sides of the pan as it cooks. When it is the consistency of softly set scrambled eggs and coming away from the side of the pan, turn off the heat.
- Transfer the reduced milk to a clean pan, add the sugar and cook over a low heat for 3-4 mins, stirring all the time, until the sugar has dissolved. Add the coconut, almonds, raisins, cardamom and nutmeg, and turn the heat to medium. Continue cooking for 3-4 mins until the mixture thickens. Turn off the heat and set aside to cool.
- Meanwhile, make the pastry. Sieve the flour and ¼ tsp fine salt into a mixing bowl, then add the cooled melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. Add just enough cold water to bind the mixture into a very firm dough and knead well until smooth. Cover and leave at room temperature for at least 30 mins.
- Divide and shape the dough into 17-18 balls about 20g each and roughly 3cm in diameter. Keep the dough covered to stop it drying out.
- Roll out each ball on a lightly oiled surface to a circle about 10cm in diameter (the pastry will be thinner if the balls are rolled out individually). Don't worry if you don't have perfect circles.
- Heat the oil in a wok or karahi over a medium heat to 130°C or until a cube of bread dropped in browns in 1 min. Fry the gujiyas in batches for 6-8 mins until the pastry is golden on both sides. Drain on kitchen paper and leave to cool before serving at room temperature. Will keep in an airtight tin for 3-4 days.
Nutrition Facts : Calories 236 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.13 milligram of sodium
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- Whisk together flour, brown sugar, baking powder, and salt in a large bowl. Add cold butter; rub together with your fingers until butter is coated in flour and forms fine crumbs. Make a well in center of mixture, and pour in milk. Using your fingers, swirl flour mixture into milk until a sticky ball forms. Turn dough out onto a lightly floured work surface; knead until mostly smooth, 1 to 2 minutes, dusting lightly with flour if needed to prevent sticking. Rub dough ball all over with vegetable oil. Wrap dough tightly in plastic wrap, and let rest at room temperature 30 minutes.
- Stir together coconut, brown sugar, ginger, cinnamon, cardamom, nutmeg, and salt in a medium bowl. Add melted butter and vanilla. Stir well, and set aside.
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