Appetizer for 18

Gujiya Coconut Nut Pastries

Name: Gujiya Coconut Nut Pastries
Total time: 90 min
Yield: 18 servings
Cuisine: Indian
Ingredients: 275 g flour; 35 g ghee melted and cooled; sunflower oil for kneading and deep-frying; 1 L whole milk; 125 g caster sugar; 200 g frozen grated coconut defrosted; 50 g blanched almonds finely chopped; 50 g raisins; 1/2 tsp ground cardamom; 1/4 tsp grated nutmeg

$1.50for 490 minServes 18

Crisp pastry shells hold a sweet coconut, nut, and raisin filling before frying until golden.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Milk, 36 oz$0.04/oz typical	36 oz	$1.44Typical price
	Shredded coconut, 7 oz$0.30/oz typical	7 oz	$2.12Typical price
	Nuts and seeds, 1.75 oz$0.70/oz typical	1.75 oz	$1.23Typical price
	Dried fruit and raisins, 1.75 oz$0.45/oz typical	1.75 oz	$0.79Typical price
Total for the servings shown		$6.75

Swaps

Swap milk for almondabout $0.01/oz more at typical prices

Pantry staples you likely have

FlourCooking spray, shortening, ghee, coconut and sesame oilSugar and brown sugarDried herbs, spices and seasoning blends

Not included in the cost.

90 minstart to table
Mediumdifficulty
18servings as written
$typical cost tier

Indian Vegetarian Budget Appetizers Side dishes Snacks Back to school

Typical price

$0.37 per serving$1.50 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

275 g flour
35 g ghee melted and cooled
sunflower oil for kneading and deep-frying
1 L whole milk
125 g caster sugar
200 g frozen grated coconut defrosted
50 g blanched almonds finely chopped
50 g raisins
1/2 tsp ground cardamom
1/4 tsp grated nutmeg

Steps

Mix the flour, melted ghee, and enough water to form a firm dough, knead for 8 minutes, and rest it for 20 minutes.
Simmer the milk in a wide saucepan for 25 minutes, stirring often, until reduced by about half.
Stir the sugar, coconut, almonds, raisins, cardamom, and nutmeg into the reduced milk, then cool the filling for 10 minutes.
Divide the dough into 18 pieces, roll each piece thin, fill it, and seal the edges firmly.
Heat sunflower oil to 350 F in a deep pot and fry the gujiya in batches for 4 to 5 minutes.
Drain the pastries on a rack or paper towel until excess oil is removed.