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Author Notes: Gujiya, or Milk Fudge Turnovers, are a popular Indian dessert commonly made in the northern part of India around the festivals of Holi and Diwali. Here is a quicker and healthier, baked version of this favorite, and the best part- it was done in 30 minutes! For full recipe: http://garammasalakitchen.com/baked-gujiya —Garam Masala Kitchen
Makes 20-22 gujiyas
- 1 12oz stick of Nanak Khoya
- 1/4 teaspoon Cardamom Powder (7-8 fresh cardamom pods)
- 2 tablespoons Slivered Almonds
- 2 tablespoons Chopped cashews
- 4 tablespoons sugar
- 1 sheet store bought Pie dough (I get the Trader Joe's brand)
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons chopped almonds & Cashews for garnish after glazing
- Make Stuffing: Microwave Khoya for 1-2 minutes, in 30 seconds increments to make khoya easy to crumble. Heat non stick skillet/pan on medium heat. Crumble khoya in to the pan. Using a wooden spoon or spatula, press down and break it in smaller pieces. Keep pressing till khoya becomes soft, consistency of a soft dough. (it should be pliable). Turn off the heat. Add chopped nuts, coconut powder and cardamom powder. Mix well and allow to cool off for a few minutes (4-5). Add sugar and mix well. The stuffing is ready.
- Make Sugar Syrup. Heat a sauce pan on medium heat. Add sugar and water. Bring to a boil and simmer on medium heat till it thickens enough to coat the back of a spoon, about 5-6 minutes.
- Assemble Gujiya.Place thawed pie crust between plastic wrap and roll outwards to thin out the dough. (See video for clarity). Using a 2 inch round cookie cutter, cut out pie circles for filling. Fill each pie circle with roughly 2 teaspoons (or heaping 1/2 tablespoon) filling, and seal by pressing the edges together. (Just like you would for a turnover). Bake for 11 minutes in a pre-heated oven at 400 degrees. Cool for 5 minutes. Dip Gujiyas in the cooled sugar syrup, coating well on all sides. Sprinkle some crushed pistachios on top. Place on a wire-rack for setting.