Made all over India as a festival sweet, Gujias - or Nuereos - differ only slightly from region to region. In some states, like Uttar Pradesh, the filling is made with sweetened khoya (milk thickened almost to a solid state) and nuts while in others like Goa, it consists of shredded coconut, nuts, and jaggery. This version uses the coconut filling.
- 17.6 oz./500 g. all-purpose flour
- 6 to 7 tbsps. ghee (do not melt the ghee)
- 1 1/2 cup coconut (fresh grated)
- 17.6 oz. sugar
- 1/2 cup water
- 1/2 cup small raisins (chopped fine)
- 1/2 cup cashew nuts (chopped fine)
- 1/2 cup almonds (cut into very thin slivers)
- 1/2 tsp. cardamom powder
- Vegetable oil (or sunflower, canola oil or ghee for deep frying)
Gather the ingredients.
In a flat dish, mix the flour and ghee to form a crumbly mix that just about holds together.
Add water a little at a time and knead to form a firm dough. When done, cover the dough with a damp tea towel or muslin and keep it aside.
Roast the coconut on a very low flame till it is a pale reddish color. Keep aside.
Mix the sugar and water in a pan and cook till the sugar is fully melted. Now allow thickening a little.
Add the coconut, raisins, cashews, almonds, and cardamom powder and mix well. Remove from fire and keep aside to cool.
Divide the prepared dough into equal sized portions and make them into balls.
Roll these balls out into circles about 4 to 5-inch wide.
Put a heaped tablespoon of filling in the center of each circle and fold over into a semi-circle. Pleat the edges to seal and keep aside. Repeat the filling process for all the circles.
Once all your dough and filling is used up, heat oil on a medium flame and deep fry the gujias.
Drain them on paper towels and store in an air-tight container.