2010-08-21

Delicate darling - Pistachios gujiya/puri

Pistachios gujiya/puri my today's experiment. During diwali  my aunt used to make almond (badam) puries, duly copied her recipe but replaced almond with pista. It started great, even puries were surprisingly puffing very well. Must say am terrible when it comes to deep frying, got excited when they were turning out well, eventually I ended up frying my index finger :(( 
With burning fingers I couldn't continue with puries, so ended up making gujiya's, they seemed quick and easy. Shared it with Ritika and Asima. I was calling them as kachories, thanks Ritika for educating me the difference between kachories and gujiya. Somehow manged to make few click with damaged fingers. Hope you guys will enjoy this recipe at some point, but do with care. This sweet itself is very delicate and lots of care is need while processing. Now my kitchen is like a war field, will go and set them...hope you all have a great weekend...Hugs!



























I used cashew in the recipe because they give a smooth texture to the nut paste which is used in fillings.
50 grams of sugar that i used was bit mild so I dusted  caster sugar on top of  puries and gujiya. Fell free to add directly to stuffing or similar to mine.

Ingredients

For filling
100 gram Pistachios
50 gram cashew
50 gram caster sugar (powdered sugar)
few drops of green food color

For puries or gujiya
300 gram mida (refined flour)
Dash of salt
4 table spoon of warm ghee  (clarified butter)

For frying
300 ml of ghee or oil

Method
Soak both the nuts separately overnight. Peal the skin of pistachios (as they have pungent taste) in the morning. Towel dry the nuts and grind them to smooth paste. Now add sugar and food color and mix uniformly. Use ghee or oil and make desired size balls (they will be sticky so play with it ) and refrigerate it.

Now to make dough. Mix salt with dry flour and add ghee, mix uniformly. Using required water (according to your choise) make soft dough. Knead the dough for about 20 to 30 minutes and they will help to bring crispiness after frying.

Make balls, larger than the stuffing one.

For puries, roll the dough just enough to place the filling and cover it perfectly. Now very carefully roll the stuffed balls. Make sure not to add too much of pressure as the filling will squeeze out. Dust dry flour while rolling. Then fry then in hot ghee or oil.

For gujiya's roll the dough into thin puri, place the stuffing and  fold the puri in to semi-circle, press the corners and gently fold the corners to get a beautiful design. Fry them in hot oil.

31 comments:

An Open Book August 21, 2010 at 9:02 PM  

they look amazing nonetheless...even i hate frying..it is always a disaster whatever id o or how much ever i try to be careful..oil splutters all over...

Suman Singh August 21, 2010 at 11:31 PM  

they looks amazing seriously..with a burned index finger if you can do so much justice to this goodness then I can imagine the rest..I do not even think of making this by myself..you will not believe I never make pooris because its always ends up in disaster.

And yeah thats called gujiya..my mom use to make this on diwali pooja but the filling used to be with semolina, khoya and nuts..btw, beautiful pics.

Have a lovely weekend..tk care!

Umm Mymoonah August 21, 2010 at 11:33 PM  

Hmm, they look so delicious, I just love the filling you have made:-)

Sanchita Karmakar August 22, 2010 at 12:57 AM  

This is just amazing. Thanks a lot Ananda for such a nice recipe. your post is listed on my blog. There is going to be a little change in the contest, I will announce that soon.

Thanks a lot again :)

Sanchita.

Sarah Naveen August 22, 2010 at 4:03 PM  

Beautiful clicks..looks awesome..

Sanjeeta kk August 22, 2010 at 7:30 PM  

Lovely presentation and very interesting recipe. Like the pistachios in the Gujiyas. Nice to be here. best wishes.

Choclette August 22, 2010 at 11:35 PM  

I do hope your finger is all right - frying it doesn't seem like a good idea! The pastries look really delicious though and I want to try them.

Fathima August 23, 2010 at 1:31 AM  

yummy gujiyas.... nice clicks too!

TREAT AND TRICK August 23, 2010 at 9:23 AM  

Lovely photos and looks yummy, sorry about your burned finger, take care dear...

MaryMoh August 23, 2010 at 12:19 PM  

Oh dear....so sorry to hear you even 'fried' your index finger!! You only have 10 fingers, so be careful next time :D I'm not any better though :P Beautiful photos and very delicious-looking finger food. They look quite like peanut puffs that we make back home.

Satya August 23, 2010 at 5:56 PM  

they looks awesome ...love the filling very much

Satya
http://www.superyummyrecipes.com

Gulmohar August 24, 2010 at 1:22 AM  

Aww, sorry to hear about the burn.I get them all the time and my hand has so many ugly scars all around :(

Gujjiyas n puris look wonderful. Loved your stuffing too :-)

Cool Lassi(e) August 24, 2010 at 5:19 AM  

That looks insanely good. My DH is allergic to pistachios..:(..so if I make this I will have to think of something else to fill it with.

Catherine August 24, 2010 at 12:15 PM  

These look so beautiful! Shame you got injured in the process :( hopefully getting to eat them will be some form of recompense :)

? August 25, 2010 at 12:52 AM  

Gujiya's and Puris look delicious!
Loved your blog and the posts.

Sharmilee! :) August 25, 2010 at 12:40 PM  

First time here luved ur site look and clicks...these puris make me go hungry

Nick P August 25, 2010 at 1:07 PM  

Poor finger! Sounds like you earned some honourable scars in the heat of battle.

What is the difference between kachories and gujiya out of interest?

Nick

Wendy@The Omnivorous Bear August 25, 2010 at 2:15 PM  

Oh Ananda... yet another beautifully cooked and photographed delight!

srividhya Ravikumar August 26, 2010 at 9:20 AM  

looks really delicious Ananda..1st time to your fabulous space...do visit my site whenever..following you.






Dr.Sameena Prathap
August 26, 2010 at 9:34 AM  

Hi,
That looks amazing..great clicks!!!
Do stop by mine and join in!!!
Sameena@http://www.myeasytocookrecipes.blogspot.com

Nithu August 28, 2010 at 12:11 AM  

Looks amazing. I am sure that would have tasted wonderful.

Priya August 29, 2010 at 8:36 PM  

Very rich and tempting filling..beautiful gujjiyas..

Kulsum@JourneyKitchen August 29, 2010 at 10:37 PM  

I can imagine how dis tasted! Looks amazing !
The thing is I make this too just that my filling will kill you. Its clotted cream with nuts and coconut. ITS HEAVEN. But then you need to run on your thread mill like forever!Its oozing cream filled with nuts and coconut. Oh God ! I'm salivating :(

Babli August 30, 2010 at 7:39 AM  

I liked your blog very much. I appreciate for your wonderful post. Looks delicious and tempting.
You are welcome in my blogs.

Ananda Rajashekar August 30, 2010 at 4:42 PM  

@Nisha Thanks...i hate this, now will have to wait for months to do another deep fry :)

@Suman Singh I had a great vision to take some really good pic, but unfortunately couldn't, thanks, you all are very kind. yes i have tried semolina version once loved it :)

@Umm Mymoonah ohh thanks :D

@Sanchita Karmakar my pleasure and thanks to you too since it urged me to try something new :)

@Sarah Naveen Thanks a lot :)

@Sanjeeta kk Thanks for your kind words of appreciation, glad you liked my space :)

@Choclette Yes they are fine now working very well, thanks for ur concern :)

@ Fathima thanks :)

@TREAT AND TRICK so sweet of you thanks am good now :)

@MaryMoh he he now my 10 fingers are back to action lol yes i will be super conscious next time :) oh is that so, peanut filling sounds interesting :)

@Satya thank you :)

@Gulmohar exactly i hate all those scars, God it takes ages to go :( Thank you :)

@Cool Lassi Thanks, other good option is like Suman said, semolina, kohya and nut filling it will be super good :)

@Catherine ha ha you got it right these sweet made me feel better, on the same day i hated it, but next day they recovered my pain :D

@? oh thanks a lot :)

@Sharmilee! so sweet of you, thank you :D

@Nick P, ha ha yes indeed, though i was hurt, i won grin :)
Kachories are spicy finger food, they are usually stuffed with lentils with chili and other basic spices while gujiya are mostly sweets, it's either nut fillings or semolina filling :)

@Wendy awee thank you :)

@srividhya Ravikumar awee sweet of you, thanks :)

@Dr.Sameena Prathap thanks a lot:)

@Nithu thanks, yes they did :)

@Priya thank you :)

@Kulsum thank you, oh i would drool on those real killing heavy filling, ha ha, am on the mission to gain weight so i basically don't have run on the thread mill :D

@Babli Kind of you thanks a lot :)

aipi August 31, 2010 at 4:22 AM  

Traditional recipe very nicely done with a twist..gorgeous pictures!!
First time here..I like your blogging style n presentation..
Will be here often:)
Do drop by my space sometime.
Aipi
http://usmasala.blogspot.com/

Sarah Naveen August 31, 2010 at 2:44 PM  

nice clicks..looks absolutely delicious..

Padhu September 1, 2010 at 10:08 AM  

Wow!! looks awesome and fantastic pictures

Ananda Rajashekar September 2, 2010 at 3:45 PM  

@Aipi Awee how nice..thanks :)
Sarah and Padu Thank you :)

Priya's Feast October 16, 2010 at 9:20 PM  

First time in ur blog..like ur blog..

Anonymous February 5, 2011 at 9:00 PM  

This is wonderful blog. I love it.

 
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