Gluten Free Gujiyas (Edit recipe)

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Gujiyas are an Indian sweet snack that is made during the festive season of Diwali and Holi. These are deep fried empanadas with a sweet coconut and nut filling. The filling is usually flavored with cardamom.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

20 minutes

INGREDIENTS

15

Serves: 6-8

Ingredients

For the filling

For the Covering

2 cups Gluten-Free All-Purpose Flour - Primal Palate
0.25 tsp Grain-Free Baking Powder - Otto's Naturals
0.5 tsp California Sea Salt - Primal Palate
6 Tbsp Butter, Unsalted - Kerrygold
1 cup Almond Milk, or any other non dairy milk
4 Tbsp Ice Water, as needed

For deep frying

2 cups Avocado Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To make the filling:
Heat a frying pan or skillet and toast the coconut on low heat until toasted and golden. Transfer to a dish. To the same pan add the nuts and lightly toast them for about 2 mins. Transfer the coconut and the nuts to a food processor and process for about 2-3 pulses until you get a coarse powder. Do not over process. Transfer to a large bowl and add the coconut sugar and the cardamom and mix. Keep aside.
!To make the gluten free dough:
In a large mixing bowl, add the flour, baking powder and salt and mix till well blended. Then cut the butter (or shortening) into small chunks and add into the dough. Mix using your hands gently to form a crumbly dough.
Add the milk slowly and mix until a dough consistency is obtained. Add the cold water slowly 1 tbsp at a time until you get a smooth and soft dough. Cover the dough with a damp dish cloth and keep in the refrigerator for 15-20 minutes.
To make the Gujiyas:
Take the dough out of the refrigerator and divide it into about 14 equal balls.
Take 1 dough ball at a time and roll it gently to form a small circle (about 3 inches dia). Then take about 2 tbsp of the filling mixture and place on the bottom half of the circle. Fold the upper half of the circle over the filling using some water to seal the edges. Crimp the edges using your fingers or the back of a fork. Finish making all the Gujiyas the same way.
To fry the Gujiyas / Karanjis:
Heat the avocado oil in a deep frying pan on medium heat until the oil is hot. Add 2 karanjis at a time into the hot oil and deep fry on low to medium heat for about 2-3 minutes until the karanjis are golden brown and crisp. Transfer to a plate lined with paper towels to catch the excess oil.
Finish frying all gujiyas the same way.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1127
Fat:	99 g
Carbohydrates:	45 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	268 mg
Fiber:	4 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.