North India x Argentina

Gujiya empanadas

Holi's khoa filled gujiya baked like an empanada with a braided edge. Same pocket, new passport.

75 minTime

11 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

516kcal

11 gprotein

2 gfibre

75minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)2 cups

Ghee5 tbsp

Salta pinch

Milk100 ml for the dough, 10 ml to brush

Khoa200 g, crumbled

Sugar⅓ cup, powdered

Desiccated coconut (unsweetened shredded coconut)3 tbsp

Almonds2 tbsp, chopped

Cashews1 tbsp, chopped

Raisins1 tbsp

Cardamom½ tsp

6 steps

1Rub the maida, salt and ghee together until it holds when pressed. Knead a firm dough with the milk. Cover and rest 20 minutes.
2Roast the khoa in a dry pan on low for 5 minutes. Cool, then mix with sugar, coconut, nuts, raisins and cardamom.
3Divide the dough into 12. Roll each into a 10 cm circle.
4Put a spoon of filling on one half, fold, press the edge and twist it into a rope pattern.
5Brush with milk and bake at 190°C for 22 to 25 minutes.
6Cool on a rack. They keep in a tin for 4 days.

Serve it like this

Pile the empanadas on a brass or steel plate with a few rose petals and a small bowl of thandai alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.