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Mission Fig Gujiya

This Holi, celebrate with fig gujiya, flaky on the outside with a fig filling inside. See pictures of gujiya and find a recipe of making gujiya.
Course: Dessert, Holidays
Cuisine: Indian
Keyword: fig gujiya, pictures of gujiya, recipe of making gujiya
Servings: 16

Ingredients

Fig Filling

  • 1 cup Orchard Choice or Sun-Maid California Mission Figs
  • 1/2 cup cashews
  • 1/2 cup almond meal
  • 1/3 teaspoon ground cardamom (powder)
  • Pinch of saffron

Wrappers

  • 2 cups all-purpose flour
  • 2 teaspoons melted ghee
  • 1/3 teaspoon fine salt
  • 1/2 - 1 cup cold water
  • Vegetable oil , for frying

Instructions

Make the Wrappers

  • In a mixing bowl, add the flour, ghee and the salt. Take your time to mix everything well and get the ghee to incorporate with the flour. When you pinch the flour or hold it in your palm, it has to form a shape. Then add little water at a time to make a tight dough. Make sure the dough is stiff. Work the dough for 2-3 minutes to form a smooth coating. Let rest for 20 minutes, covered.

Make the Fig Filling

  • In a saute pan, add 1 tbsp ghee. Add the cashews and fry on low heat for a minute or until they get golden brown. Then, add the almond meal and fry for another minute—take care, it can burn quickly. Transfer the nuts to a plate to cool. Chop the figs roughly. Add them to a food processor or blender. Blend or grind the figs to a nice coarse texture. Add the cooled cashew mixture and grind again to incorporate them well and to have a coarse powder-like consistency. Add the powdered cardamom and crushed saffron. Set aside.

Make the Gujiya

  • Take a baseball or cricket ball-sized dough and roll it out very thin, almost like an egg roll wrapper. Take a 5-inch circle cutter and cut out circles.
  • Working with one circle of dough at a time, add 1 large heaping tbsp of the fig filling. Brush the edges with water and tightly pinch the edges. You can crimp it with a fork. You can also use a mold if you prefer.
  • Heat up 3 cups of oil in a deep pot or kadahi. Let it get hot on medium heat. The oil should be about 350F. The oil should not be too hot. Add the gujiya to the oil carefully. Add 4-5 at a time. Fry them slowly for about 3-4 minutes overall, turning them so they brown equally. Take them out using a slotted spoon and transfer them to a slotted rack to cool.

Notes

Recipe and photos by Asha Shivakumar