Gujiyas resemble empanadas – delicious fried dough envelopes filled with deliciousness. In this case, the filling blends creamy ricotta, sugar, and both coconut and almond flour, with aromatic cardamom and nutmeg. A cool, refreshing cup of fragrant vegan thandai completes the experience.  Both of these dishes are associated with Holi, India’s amazing and colorful celebration of the return of springtime. The recipe serves 12.

 

Ingredients

Filling 

¼ cup ricotta

¼ cup coconut flour

1 cup almond flour

2 tablespoons sugar 

¼ teaspoon cardamom 

Pinch nutmeg

For the filling - makes 1.5 cups 

1.    In a medium bowl, add sugar, ricotta, coconut, and almond flour. Add cardamom and nutmeg, mix well. 

2.    Cover and chill in the filing in the refrigerator for 30 minutes. 

 

Dough 

1.5 cups AP flour

1/3 cup melted clarified butter 

2 - 4 tablespoons of ice water

1/4 teaspoon sugar 

Pinch of salt 

 

Instructions  

1.     Blend together flour, sugar, salt and clarified butter in a bowl with your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps.

2.     Drizzle 2 tablespoons of ice water evenly over mixture and gently stir with a fork (or pulse in food processor) until incorporated. 

3.     Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough. 

4.     Turn out dough onto a lightly floured surface with the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

To make Gujiya

1.     Knead the dough for a minute. Roll out into a circle onto a lightly floured surface 1/8  inch in thickness. Using a pastry cutter or knife cut 3-inch discs. 

2.     While filing individual guijyas, keep the remaining dough covered with a damp paper towel. 

3.     Place a dough disc on your hand and spoon about 1½ tablespoon of the filling in the middle. Using the dominant hand fold the two edges together pinching the seams making a half-moon shape. Crimp together forming small pleats to seal completely. Or use the back of a fork press firmly on the edges. 

4.     Heat oil to 325 degrees. Gently add gujiyas to the oil, turning a few times in between until golden brown and crispy from all sides, use the slotted spoon to remove it.

5.     Place on a wire rack or paper towel-lined plate and let it cool completely before serving.

 

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