Coconut pastries (gujiya) - Good Food Middle East
Make this version of a popular Indian sweet filled with gently spiced coconut, almonds and raisins. They're usually made to celebrate the festival of Holi.
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Ingredients
- 275g flour
- 35g ghee, melted and cooled
- sunflower oil, for kneading and deep-frying
- 1 litre whole milk (we used Jersey milk)
- 125g caster sugar
- 200g frozen grated coconut, defrosted
- 50g blanched almonds, finely chopped
- 50g raisins
- ½ tsp ground cardamom
- ¼ tsp grated nutmeg
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