Crispy Paneer Nest Gujiya: A Unique & Delicious Holi Treat
45 minutes
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About Crispy Paneer Nest Gujiya: A Unique & Delicious Holi Treat
Celebrate Holi with a burst of flavor and texture! These innovative Crispy Paneer Nest Gujiya offer a delightful twist on the classic Indian sweet, promising a truly unforgettable experience.Imagine delicate nests crafted from creamy paneer dough, filled with a rich and fragrant khoya (mawa) and coconut stuffing. Each bite delivers a satisfying crunch thanks to a crispy vermicelli coating.These unique and incredibly delicious treats are the perfect way to elevate your Holi celebrations. Prepare to impress your guests with this festive masterpiece!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
For the Paneer Dough
- 150 gm Cottage Cheese crumbled
- Sugar to taste
- 2 tsp Semolina rava
For the Khoya Filling
For the Coating and Frying
- 2 tsp Corn Flour
- 1/4 cup Vermicelli
- Oil for frying
Instructions
- Crumble the paneer and mash it thoroughly with your palm until it forms a smooth, dough-like consistency. This creates a pliable dough for shaping the gujiya.
- Add the sugar and 2 teaspoons of semolina to the mashed paneer. Mix well to combine. The semolina helps bind the dough and adds a pleasant texture.
- Wrap the paneer dough and refrigerate for 10 minutes. Chilling helps the dough firm up, making it easier to handle.
- Prepare the filling by heating the ghee in a pan over medium heat. Add the chopped almonds and 1 teaspoon of semolina. Roast for 2-3 minutes until fragrant and lightly golden. This enhances the nutty flavor of the filling.
- Add the crumbled khoya and dry coconut powder to the pan. Stir well to combine with the roasted almonds and semolina.
- Add sugar to taste and mix thoroughly. Remove the filling from the heat and set aside to cool.
- Lightly grease your palms with oil or ghee. Take a small portion of the chilled paneer dough and roll it into a smooth ball.
- Flatten the ball into a small disc using your fingers. Aim for a thin, even circle to ensure the gujiya cooks evenly.
- Place a spoonful of the prepared khoya filling on one side of the paneer disc.
- Fold the disc over the filling to create a half-moon shape. Gently press the edges to seal, ensuring the filling is secure inside.
- Repeat the process with the remaining dough and filling. Arrange the unfried gujiya on a plate and refrigerate for another 10 minutes. This chilling period helps them hold their shape during frying.
- Make a thin batter by whisking the corn flour with a little water until smooth. Spread the vermicelli on a separate plate.
- Dip each chilled gujiya into the corn flour batter, ensuring it's fully coated. The batter helps the vermicelli adhere and creates a crispier exterior.
- Immediately roll the batter-coated gujiya in the vermicelli, pressing gently to ensure they stick. This creates the characteristic 'nest' appearance.
- Heat the oil in a deep fryer or large pan over medium-high heat. Carefully drop the coated gujiya into the hot oil and fry until golden brown and crispy. Fry in batches to avoid overcrowding the pan and ensure even cooking.
- Remove the fried gujiya from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve the Crispy Paneer Nest Gujiya hot and enjoy!
Recipe Notes
Good To Know
- Chilling the dough and gujiya before frying helps prevent sticking and makes it easier to coat them in the corn flour mixture.
- You can prepare non-fried gujiya a day in advance and store it in the refrigerator. Fry them just before serving.
Expert Tips
- For a crispier gujiya, use a combination of ghee and oil for frying.
- Ensure the oil is hot enough before frying to prevent the gujiya from absorbing too much oil.
- Experiment with different fillings like chocolate, nuts, or dried fruits for a unique twist.
Storage Instructions
- Store leftover fried gujiya in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to a month.
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Recipe Nutrition
Calories: 327kcalCarbohydrates: 24gProtein: 11gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 36mgSodium: 111mgPotassium: 19mgFiber: 1gSugar: 0.4gVitamin A: 114IUVitamin C: 0.3mgCalcium: 357mgIron: 0.3mg
Kanwaljeet Chhabra
Articles: 80
6 Comments
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I’m excited to make this at home!
This looks so inviting! Thank you.
This is fantastic! Thank you for sharing.
Amazing gujiya with new creativity….˜˜˜˜˜
Jst explained so well ,,, seems very easy for me to try…..
Spectacular job chef looking so tempting.
Want to try to replicate at home