Ingredients

275g flour

35g ghee, melted and cooled

Sunflower oil, for kneading and deep-frying

1 litre whole milk (we used Jersey milk)

125g caster sugar

200g frozen grated coconut, defrosted

50g blanched almonds, finely chopped

50g raisins

½ tsp ground cardamom

¼ tsp grated nutmeg

¼ tsp fine salt

Cold water, as needed for dough

Instructions

Step 1: Make the filling by pouring the milk into a pan over medium heat. Boil for 25-30 minutes, stirring continuously and scraping down the sides, until it thickens to a cream-like consistency that comes away from the pan.

Step 2: Transfer the reduced milk to a clean pan. Add the sugar and cook over low heat for 3-4 minutes, stirring until sugar dissolves. Stir in the coconut, almonds, raisins, cardamom, and nutmeg. Cook over medium heat for another 3-4 minutes until thickened, then set aside to cool.

Step 3: For the pastry, sift flour and salt into a bowl. Add the cooled melted ghee and rub it into the flour with your fingertips until the mixture looks like coarse breadcrumbs.

Step 4: Add cold water little by little and knead into a firm, smooth dough. Cover and rest at room temperature for at least 30 minutes.

Step 5: Divide the dough into 17-18 balls, about 20g each. Keep covered to prevent drying.

Step 6: On a lightly oiled surface, roll each ball into a circle approximately 10cm in diameter. Don’t worry about perfect shapes.

Step 7: Heat sunflower oil in a wok or deep pan to 130°C, or test by dropping a bread cube which should brown in about 1 minute.

Step 8: Fry the gujiyas in batches for 6-8 minutes, turning until golden on both sides. Drain on paper towels and allow to cool before serving.

Tips & Variations

Use a sturdy pan like a wok or karahi for reducing the milk quickly without burning.

For extra flavor, you can add a pinch of saffron or chopped pistachios to the filling.

If you prefer, substitute ghee with unsalted butter for a slightly different taste.

Make sure the dough is firm but not dry—add water a little at a time to avoid stickiness.

FAQs

Can I use fresh grated coconut instead of frozen?

Yes, fresh grated coconut can be used. Just ensure it’s well drained so the filling isn’t too wet.

Is it necessary to use whole milk for the filling?

Whole milk gives the best creamy texture, but you can use other full-fat milk varieties. Avoid low-fat milks as they won’t reduce to the desired consistency as well.