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Walnut Brownie Gujiya

Walnut-Brownie-Gujiya

Gujiya is a traditional North Indian dessert that is customarily prepared on the occasion of Holi and other important festivals. With Holi being just a week away, many people have already started preparing these gujiyas. They usually have a khoya filling mixed with nuts inside them. But this Holi give your gujiyas an American touch with walnut brownie filling in them and make it a Fusion treat. Walnut Brownie Gujiya a delectable dessert recipe that will blow your mind away. These crispy treats have a filling of chocolate brownie mixed with chocolate sauce in them. You need to follow the given steps carefully to get this recipe right. They have a good shelf life and need to be stored in an airtight container so that they don’t lose their crispiness.

Ingredients:
2 cup refined oil

For Filling
600 gm brownie
200 gm diced dark chocolate
200 ml chocolate sauce
100 gm roasted walnuts

For Dough
300 gm refined flour
100 gm semolina
1/2 teaspoon green cardamom
100 gm ghee
1/2 teaspoon salt
200 ml water

Procedure:
Step 1
To prepare these delicious gujiyas, in a bowl mix together the refined flour, semolina (sooji), ghee, salt, and green cardamom. Add the water as required to knead them into a hard dough. Cover it properly and set aside.

Step 2
Meanwhile, start preparing the filling, crumble the walnut brownie in a bowl and then add the chocolate sauce, diced chocolate, and the roasted walnuts to it and mix gently.

Step 3
Now, take the dough and make small balls out of it. Roll them on a flat surface using a rolling pin to form a dough sheet.

Step 4
Grease the gujiya mould using a little ghee and place the dough sheet on it. Then, add a spoonful of the brownie filling in it and close the mould.

Step 5
Press it lightly and then open it to take out the gujiya. Heat some oil in a kadhai to deep fry the gujiyas in it.

Step 6
Once done, take out the gujiyas from the kadhai and drain the excess oil using clean paper towels.

Step 7
Sprinkle some icing sugar on the gujiyas and decorate it with silver vark and nuts. Serve.