Diwali recipe from Prakash Kumar |
Executive Chef, The Woodrose |
Ingredients
- 2/3 cup dates
- 1/8 cup almonds
- 1/8 cup cashews
- 1/8 cup pistachios
- 1/8 cup walnuts
- 1/2 tsp nutmeg powder
- 15 raisins to garnish
- 1/2 tsp saffron
- 1 tsp cardamom powder
- 2 tsp milk
- 15 mini fillo shells
Method
- In a small bowl soak the saffron strands in luke warm milk.
- Deseed the dates; I used very soft Mejdool dates however, if the dates are not soft and moist, soak them in milk for about 10-20 minutes and then use them.
- Add almonds, cashews, pistachios & walnuts in a mixer and mix them properly.
- Remove the crushed mixture in a mixing bowl and add the dates, nutmeg powder, cardamom powder & saffron milk.
- Mix well.
- Bake the mini fillo shells as per the instructions on the package.
- Scoop out a teaspoon of the mixture into each fillo shell and garnish with a raisin or a nut of your choice.
- The bite size Gujiyas are ready to be served.
Prakash Kumar
Executive Chef, The Woodrose
