Vegan Gujiya - SK Khazana

Ingredients list for Vegan Gujiya - SK Khazana

• 1 cup Desiccated coconut
• 2 cups Whole wheat flour (atta)
• 1/2 cup Cashew butter
• 2 tablespoons Date paste
• 1/4 teaspoon Green cardamom powder
• a pinch Nutmeg powder
• Stuffing
• 10-12 Cashewnuts
• 10-12 Almonds
• 10-12 Pistachios
• 1 1/2 tablespoons Dried dates powder

Method

1. To make coconut butter, take desiccated coconut in a blender jar. Blend till it turns into a smooth paste, scraping the sides in between.
2. Take whole wheat flour in a parat, add 2 tbsps coconut butter,cashewnut butter, date paste, green cardamom powder and nutmeg powder and mix well. Add sufficient water and knead into soft dough. Set aside for 30 minutes.
3. To make the stuffing, heat a pan, add cashewnuts, almonds and pistachios. Cool and transfer the roasted nuts into a blender jar and blend to a fine powder. Preheat oven to 180˚C.
4. Transfer the powder into a bowl, add dried date powder and mix well.
5. To making gujiyas, divide the dough into equal poritons and shape them into balls. Slightly flatten them and roll into small discs.
6. Place a small portion of the stuffing in the centre of the disc. Apply water on the edges and fold in half, press and pinch the sides to seal.
7. Place the gujiyas on a baking tray, keep the tray in the preheated oven and bake for 15-20 minutes. Allow to cool slightly.
8. Arrange them on a serving platter and serve.