Marbled Chocolate Gujiyas with coconut and walnuts are crispy, flaky deep fried hand pies or empanadas filled with coconut powder, grated chocolate and crushed walnuts with a dash of cinnamon!! Make these easy and festive gujiyas (crescent shaped deep fried Indian hand pies) to make your evening snack special, when you need to celebrate something or serve them at any party drizzled with more chocolate or dipped in melted chocolate to wow all chocolate lovers!!
Gujiyas are traditionally made in India during the festival of Holi (springtime Hindu festival of colors) or Diwali (festival of lights). The quintessential gujiya consists of a filling of grated coconut, khoya (milk solids) and crushed nuts with sugar in a super crispy and flaky crust.
As you must all know by now, every time I think of making a dessert or snack, the chocolate lover in me wants chocolate to be a part of that dish in any way possible!! So, when I decided to try gujiya, I decided to infuse the coconut powder filling (lots of coconut powder lying in my freezer was begging to be used!) with some grated chocolate!!!
Of course chocolate and cinnamon are a match made in heaven, so instead of the traditional cardamom powder, I blended some cinnamon powder in the filling. To make it more healthy and rich, some crushed walnuts were tossed in! That was my chocolaty, cinnamon filling!!
To give the outer crust a flaky texture, some melted ghee and a few tablespoons of fine semolina was mixed in the dough. For a more chocolaty feel, I prepared a separate chocolate dough by mixing in some cocoa powder and then gently mixed both the doughs to give the crust a marbled effect; looks and tastes yummy!!!
Once the dough has rested, all you have to do is roll it, fill with the coconut chocolate filling and seal the edges to form a crescent shape; either use a mold like I have or you can just roll, fill, fold over and seal the edges.
Deep fry the molded gujiyas/ hand pies, serve them hot, warm, and drizzled with chocolate, sprinkled with powdered sugar or even dipped in chocolate ganache or sugar syrup for a festive feel!!
So, the next time you would like to try making gujiyas or hand pies, try my version of coconutty, chocolaty, walnutty, cinnamon gujiyas and be prepared to impress your family and friends!
Chocolate Gujiyas with coconut and walnuts are crispy, flaky deep fried hand pies or empanadas filled with coconut powder, grated chocolate and crushed walnuts with a dash of cinnamon!!
Ingredients
- FOR THE OUTER COVERING:
- 1 ¼ cups maida/all purpose flour
- 2 tbsp plus 1 tsp fine suji/semolina/chiroti rava
- 2 tbsp plus 1 tsp melted ghee/clarified butter or oil
- Pinch salt
- 1 cup unsweetened coconut powder
- ¼ cup powdered sugar
- ½ cup finely grated chocolate
- ¼ cup finely chopped walnuts
- ½ to 1 tsp cinnamon powder
- Oil for deep frying
Instructions
- In a large bowl, mix 1 cup maida/flour, 2 tbps suji/semolina, 2 tbsp melted ghee/oil and pinch salt to form a crumbly mixture.
- Add water and make a fairly stiff but pliable dough and keep aside, covered.
- In the same bowl, mix ¼ cup maida, 1 tsp melted ghee, 1 tsp suji and 2 tsp cocoa powder with water to make another ball of chocolate dough.
- Now mix both the doughs roughly, to make a single dough with a marbled chocolate effect. Do not knead too much; we need a marbled effect of the cocoa dough. Keep aside for 30 minutes, covered.
- In a large bowl, mix coconut powder, grated chocolate, walnuts, powdered sugar and cinnamon powder.
- Make an even mixture and keep aside.
- To make the samosas or gujiyas:
- Take a small golf ball sized piece of dough and roll using a rolling pin to a thin round.
- Place the rolled dough into a gujiya mold and gently fill with a teaspoon of two of the filling.
- Moisten dough where it touches the edges of the mold.
- Gently but firmly close the mold and press well, especially at the edges.
- Remove excess dough which is outside the mold and then open the mold.
- Gently remove the molded gujiya dough and place aside on a plate.
- Continue with the same procedure with the rest of the dough. Make sure all the gujiyas are well sealed at the edges (or else press gently wherever it is opening) or the filling will spill out into the oil and make a mess while frying!
- If you do not have a mold, roll dough into small discs, place filling in the center and fold over to form a crescent shape. Seal the edges well by pressing well after moistening them with water and press with fork at the edges for a fluted edge look.
- Heat oil for deep frying and once the oil is hot, reduce the flame to medium low and gently fry on low heat, turning often until the gujiyas are golden and crisp.
- Remove and place on absorbent paper towel lined plate to blot out the excess oil.
- Serve crisp, golden chocolate gujiyas filled with coconut, chocolate and walnuts, warm or at room temperature.
- For a more chocolaty experience, drizzle melted chocolate over it or even better, dip half of each gujiya in melted chocolate and serve after the chocolate has set!!
- Enjoy!!
Notes
Instead of grated chocolate, you can use small chocolate chips instead. Use any kind of chocolate you like; dark, milk, white etc.
This same recipe can be used to make the traditional samosa shape instead of using the mold or making a crescent shape.
Add any kind of nuts in the filling or just omit it if you do not prefer nuts.
Do not overfill the pastries as they may tend to spill out.
How to make Marbled Chocolate Gujiya:
To make the outer dough for gujiya:
- In a large bowl, mix 1 cup maida/flour, 2 tbps suji/semolina, 2 tbsp melted ghee/oil and pinch salt to form a crumbly mixture.
- Add water and make a fairly tight but pliable dough and keep aside, covered.
- In the same bowl, mix ¼ cup maida, 1 tsp melted ghee, 1 tsp suji and 2 tsp cocoa powder with water to make another ball of chocolate dough.
- Now mix both the doughs roughly, to make a single dough with a marbled chocolate effect. Do not knead too much; we need a marbled effect of the cocoa dough. Keep aside for 15 to 20 minutes, covered.
To make the coconut-chocolate filling:
- In a large bowl, mix coconut powder, grated chocolate, walnuts, powdered sugar and cinnamon powder.
- Make an even mixture and keep aside.
To make the samosas or gujiyas:
- I have used a mold like this.
- Take a small golf ball sized piece of dough and roll using a rolling pin to a thin round.
- Place the rolled dough into a gujiya mold and gently fill with a teaspoon or two of the filling.
- Moisten dough where it touches the edges of the mold.
- Gently but firmly close the mold and press well, especially at the edges.
- Remove excess dough which is outside the mold and then open the mold.
- Gently remove the molded gujiya dough and place aside on a plate.
- Continue doing the same with the rest of the dough. Make sure all the gujiyas are well sealed at the edges (or else press gently wherever it is opening) or the filling will spill out into the oil and make a mess while frying!
- If you do not have a mold, roll dough into small discs, place filling in the center and fold over to form a crescent shape. Seal the edges well by pressing well after moistening them with water and press with fork at the edges for a fluted edge look.
- Heat oil for deep frying and once the oil is hot, reduce the flame to medium low and gently fry on low heat, turning often until the gujiyas are golden and crisp.
- Remove and place on absorbent paper towel lined plate to blot out the excess oil.
- Serve crisp, golden chocolate gujiyas filled with coconut, chocolate, walnuts and the inviting aroma of cinnamon, warm or at room temperature.
- For a more chocolaty experience, drizzle melted chocolate over it or even better, dip half of each gujiya in melted chocolate and serve after the chocolate has set!!
- Enjoy!!
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For more similar Indian festive sweets and treats, try:
Suji Manpasand/Semolina Coconut Fudge
Lauki Halwa/Bottle Gourd Halwa
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These caught my eye - chocolate! I love the idea of coconut, cinnamon and nuts with the chocolate and they're on my list of things to try! Thanks for linking up and sharing at Fiesta Friday! 🙂