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Hellooooo, it’s a MONDAY today! And it’s already March!

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Time just flies! 🙂

Is there anyone having monday blues? Well, I have something good for you guys to make you happy.

Holi, an Indian festival of colors, is coming in a couple of days. For those who don’t know about Holi — it is a spring festival also known as the festival of colours or the festival of love.

Festivals everywhere start and end with good food. Same with holi, lots and lots of good food in so many tastes and colors! That is all about this festival.

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In most of the Indian households, gujia a must have recipe for Holi.

Gujia is a sweet dumpling made with all purpose flour, stuffed with khoya (dried milk), and sugar and nuts. Gujia is the Indian version of empanadas, they look exactly the same, but flavors are distinct!

Generally, Gujia is deep fried. And I am not into too much of frying stuff!

I just realized that I should share our traditional Gujia recipe with you folks. But at a second thought, I changed my mind of making Gujia.

This is because I am not a BIG fan of deep fried stuff and also you guys can find gujia everywhere. 😀

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I wanted to make something like gujia but not exactly the same. So there will be a new dish, which my Indian friends would enjoy too.

Finally I came up with the idea of making Khoya Puffs—Cutting Edge gujia!

Well actually, to be honest I made this sweet stuff on DIWALI too, and everyone at home just LOVED these pockets of goodies! However, I could not share this recipe at that time. 🙁

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And I was waiting for the perfect time to share this recipe. What occasion could be more perfect than HOLI itself. 😀

So here comes holi, and comes my Khoya puffs too! 🙂

I always have so much fun exploring all foods, and many times dishes come out just KILLER.

This is one of those dishes guys. This is something you will love too. Especially those who love Puff Pastry!

Sometimes the simple things are better.

And the concept of making these khoya puffs is the same. I have used puff pastry sheet as a cover, and stuffing is the same as gujia! That’s why I aslo named it cutting-edge gujia!

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Gujia is major thing at the time of holi, like real MAJOR. Truthfully, I have always loved traditional Gujia! But this one is super AWESOME too! 🙂

In India it’s very easy to get khoya, but not in FINLAND. So I make my khoya at home, and this is super quick and fuss free too! 🙂

You will only need milk, milk powder and clarified butter!

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Take a microwaveable bowl. Add milk powder, and clarified butter to it, and mix well to make crumble.

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Add milk to it and mix well again.

Cook this on high settings in microwave for 2 minutes. Stir well, and cook again for 30 seconds.

Stir well again, and cook for 30 more seconds. At this point khoya would be thick, and it would be more thicker once cooled off.

Let it cool completely, and store covered with cling film in refrigerator. After that you can crumble it for recipes.

That’s it. Khoya is ready.

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These puffs are pretty simple. Okay! Let’s make these simple khoya puffs!

Serve these puffs warm or at room temperature! Keep these puffs in an air-tight container for up to 1 day. I keep the filling in an air-tight container and use it whenever needed! I personally prefer to bake them when I feel like having them.

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Heat a pan. Add tbsp clarified butter to it. Add dried milk (khoya) to it, and cook till it turn brown in color. Add sugar, cardamom powder, chopped almonds, chopped cashews, and raisins. Mix well again, and keep it aside. Khoya mixture is ready.

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Preheat oven at 180°C.

Roll out the puff pastry sheets into square. 6 sheets would make 12 squares.

Now take about 1,5 tbsp of mixture and place in the center. Bring together all the sides in the center and seal tightly with the help of milk or water.

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Seal the edge with a clove. Brush the top of the puff with clarified butter.

Repeat the process with remaining sheets.

Bake for about 20-25 minutes, or till puffs turn golden brown.

Decorate your puffs with varq and brush a little honey on top. Sprinkle pistachios on top, and puffs are ready to eat! 

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5 from 1 reviews
Khoya Puffs Cutting Edge Gujia
 
Prep time
Cook time
Total time
 
Khoya Puffs are a newest modified version of very famous Indian sweet 'Gujia'. You can call these Cutting Edge Gujia!
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 12
Ingredients
  • ►►►For khoya(dried milk)►►►
  • non-fat milk powder – 1 cup
  • ghee (Clarified butter) – ⅛ cup
  • milk – ¼ cup
  • ►►►For puff pastry►►►
  • sugar – ¾ cup or as per taste
  • cardamom powder – 1 tbsp
  • clarified butter – 2 tbsp (easily available at indian grocery stores)
  • almonds chopped – 2 tbsp
  • cashew, chopped – 2 tbsp
  • raisins - ⅛ cup
  • puff pastry sheets - 6
  • honey for brushing -1 tsp
  • varq/edible silver foil for garnishing (optional)
  • pistachio for garnishing
Instructions
  1. ►►►Khoya►►►
  2. Take a microwaveable bowl. Add milk powder, and clarified butter to it, and mix well to make crumble.
  3. Add milk to it and mix well again.
  4. Cook this on high settings in microwave for 2 minutes. Stir well, and cook again for 30 seconds.
  5. Stir well again, and cook for 30 more seconds. At this point khoya would be thick, and it would be more thicker once cooled off. Khoya is ready
  6. ►►►Khoya Puff►►►
  7. Heat a pan. Add tbsp clarified butter to it. Add dried milk (khoya) to it, and cook till it turn brown in color.
  8. Add sugar, cardamom powder, chopped almonds, chopped cashews, and raisins.
  9. Mix well again, and keep it aside. Khoya mixture is ready.
  10. Preheat oven at 180°C.
  11. Roll out the puff pastry sheets into square. 6 sheets would make 12 squares.
  12. Now take about 1,5 tbsp of mixture and place in the center. Bring together all the sides in the center and seal tightly with the help of milk or water.
  13. Seal the edge with a clove. Brush the top of the puff with clarified butter. Repeat the process with remaining sheets.
  14. Bake for about 20-25 minutes, or till puffs turn golden brown.
  15. Decorate your puffs with varq and brush a little honey on top. Sprinkle pistachios on top, and puffs are ready to eat!

Camera: Nikon D7100

Lens: Nikon 35mm f/1.8G AF-S DX Lens

Setup: Used natural sunlight coming from left, and a reflector on the right side of the frame.

Angle: I clicked these photos with 90°, 70°, 50°,

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