Pineapple gujiya is a super tasty twist in regular Indian sweet mawa gujiya it is super delicious with the goodness of fruit. combination of sourness and sweetness makes these gujiya very unique.
How Pineapple Gujiya is Different from Traditional Gujiya:
Traditionally, gujiya is a classic North Indian sweet of crisp, flaky pastry filled with khoya (milk solids) and nuts stuffing. However, I gave a twist to this traditional recipe by adding fruit to it. Enjoy making these pineapple gujiyas (traditional sweets) for Holi or Diwali festival.
Health Benifits of pineapple
Pineapple (Ananas comosus) is an incredibly delicious, healthy tropical fruit. It’s packed with nutrients, antioxidants, and other helpful compounds, such as enzymes that can protect against inflammation and disease. It’s commonly eaten baked, grilled, or freshly cut.
Pineapple also has iron, potassium, calcium and fibre. Broiling and grilling fresh pineapple caramelizes its sugar and enhances its natural sweetness.
Moreover, Pineapple works as a natural sweetener in this pineapple gujiya. So in case you are following a diet plan and trying to avoid sugar, this pineapple gujiya is best for you.
However, I would like to suggest you few more interesting recipes from my blog
Pineapple gujiya ‘ An Indian sweet ‘Course: DessertCuisine: IndianDifficulty: Medium
- Making Dough
2 cups All-Purpose Flour
2 tablespoons Ghee
1/4 tsp salt
- For Stuffing
3 Pineapple slices finely chopped
Half a cup of freshly grated coconut
2 tablespoons of raisins
2 tablespoons of chopped almonds
2 tablespoons of chopped cashew nuts
A pinch of cardamom powder
2 Tablespoons of semolina (Rava)
Half tin milkmaid ( condensed milk)
Oil/Ghee for frying
Sugar – add to taste
- For Dough
- Mix all the ingredients, add water & knead to a firm dough. Set aside the dough in plastic wrap.
- The next step is very important so please follow all instructions very carefully.
- How to Proceed
- Heat oil and add the chopped pineapples to this and fry well on high heat. Reduce heat and add grated coconut to this and mix well. Next, add raisins & nuts along with salt and cardamom powder.
- Now add semolina and saute for a minute. Add milkmaid at this point and adjust sugar as appropriate to taste
- Knead the dough once again and roll out small thin rounds. Fill in with the Pineapple coconut mixture, seal the edges with water and cut out with a pastry wheel – zig-zag cutter or seal it with water and fold edges with hands Set aside in a pan and cover with a wet cloth.
- Heat oil in a skillet and deep fry the gujiyas until they evenly turn golden brown. They get crisp once cooled. Do not over fry.