These Dry Fruit Gujiya Bites from Prakash Kumar, Executive Chef at The Woodrose, bring the flavours of the classic Diwali sweet to a bite-sized format. A filling of dates, almonds, cashews, pistachios and walnuts, spiced with cardamom, nutmeg and saffron, is spooned into baked mini fillo shells and finished with a raisin.
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Diwali recipe from Prakash Kumar |
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Executive Chef, The Woodrose |
Ingredients for Dry Fruit Gujiya Bites
- 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
How to Make Dry Fruit Gujiya Bites
- 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
The Daily Brunch editorial team, led by co-founder Anju Anna Alex, has written about luxury hotels, restaurants, chefs and travel across India and beyond since 2016, with stories told through the people behind them.
