How to make Date and Nut Wonton Gujiya - SK Khazana -
Date and nut stuffed wontons shaped like gujiyas and deep-fried
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dates (खजूर), Pistachios (पिस्ते )
Cuisine : Fusion
Course : Desserts
For more recipes related to Date and Nut Wonton Gujiya - SK Khazana checkout Date And Coconut Fingers, Khajoor Rabri With Sev Paneer Balls, Khajoor Biscuit Delight, Date Cake . You can also find more Desserts recipes like Fruit Shrikhand Cherry Berry Cheesecake Mishti Doi Potato Basundi
Date and Nut Wonton Gujiya - SK Khazana Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Date and Nut Wonton Gujiya - SK Khazana Recipe
Dates seeded and chopped 5-6
Pistachios chopped 1/4 cup
Almonds chopped 1/4 cup
Walnuts chopped 1/4 cup
Desiccated coconut 1/4 cup
Poppy seeds 1/2 tablespoon
Green cardamom powder 1/2 teaspoon
Wonton sheets 7-8
Refined flour slurry as required
Oil to deep fry
Rabdi to serve
Pistachios blanched and slivered to garnish
Silver warq to garnish
Method
Step 1
Take pistachios, add almonds, walnuts, desiccated coconut, poppy seeds, dates and green cardamom powder in a bowl and mix mashing the mixture with the back of a spoon slightly.
Step 2
Heat sufficient oil in a kadai.
Step 3
Place each wanton sheets on the worktop and place a spoonful of date-nut mixture in centre. Apply refined flour slurry on edges, fold the sheets into half and seal the edges pressing them with a fork to create a pattern.
Step 4
Gently slide the gujiyas into the hot oil and deep fry till golden and crisp. Drain on absorbent paper.
Step 5
Arrange them on a serving platter and serve warm with rabri and garnished with pistachio slivers and silver warq.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
