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. You can also serve them at buffets and potlucks. Serve them as an evening snack along with your favourite beverage. Your kids will love these walnut brownie gujiyas and won't stop asking for more. So, try this recipe now and earn compliments from your friends and family for your amazing culinary skills. Relish them with your loved ones. (Recipe: Chef Ajay Anand, Director of Culinary, Pullman & Novotel New Delhi Aerocity)
600 gm brownie
200 ml chocolate sauce
200 gm dark chocolate
100 gm walnuts
300 gm refined flour
100 gm ghee
100 gm semolina
1/2 teaspoon salt
1/2 teaspoon green cardamom
200 ml water
2 cup refined oil
How to make Walnut Brownie Gujiya
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.
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.
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.
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.
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.
Once done, take out the gujiyas from the kadhai and drain the excess oil using clean paper towels.
Sprinkle some icing sugar on the gujiyas and decorate it with silver vark and nuts. Serve.