Coconut thandai wonton gujiya

Holi is incomplete without our all time favourite gujia. I have given my twist by adding thandai masala and shaping in the form of wonton.

Prep time:
15mins

cook time:
45mins

serves:
10

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Maida 1 cup

Maida

Description

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Salt As per taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Clarified Butter (Ghee) 1/4 cup

Clarified Butter (Ghee)

Description

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Powdered Sugar 2 tablespoons

Powdered Sugar

Description

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Khoya 1/4 cup

Khoya

Description

Khoa is dried evaporated milk solids made by thickening milk through heating. It is white in ...

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Dessicated Coconut (dry) 1/2 cup

Dessicated Coconut (dry)

Description

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Thandai powder 2 tablespoons

Thandai powder

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Edible Refined Vegetable Oil (Sunflower/Soyabean) As required

Edible Refined Vegetable Oil (Sunflower/Soyabean)

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Cardamom Powder 1 teaspoon

Cardamom Powder

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Details

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Allergy Information

- Contains gluten

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Recipe Notes

Add water gradually to make the dough.

Ingredients For Coconut thandai wonton gujiya

All purpose flour or maida 1 cup

Refined Wheat Flour (Maida)

Description

It is a refined flour obtained from wheat which is finely milled without any bran, refined, and b ...

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Salt according taste As per taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Clarifiedbutter 1/4 cup

Ghee

Description

Ghee is a type of clarified butter ...

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Powder sugar 2 tablespoons

Icing Sugar

Description

Icing sugar is a soft powder which is made by grinding white sugar into a fine powder. Sometimes, ...

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Mawa 1/4 cup

Khoya

Description

Khoa is dried evaporated milk solids made by thickening milk through heating. It is white in ...

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Dessicated coconut 1/2 cup

Desiccated coconut

Description

Desiccated coconut is the dried, finely shredded flesh of the coconut. It is a grated, dried and ...

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Readymade Thandai powder 2 tablespoons

Thandai powder

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Edible Refined Vegetable Oil (Sunflower/Soyabean) As required

Edible Refined Vegetable Oil (Sunflower/Soyabean)

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Caradamom powderr 1 teaspoon

Cardamom

Description

Cardamom is called the Queen of Spices and is the world's third most expensive spice. Cardamo ...

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Methods

How to make Coconut thandai wonton gujiya

1. Firstly knead a semi soft dough using all purpose flour, ghee, salt, sugar. Add water little by little. Rest the dough for 30 minutes.
2. Now heat up a pan in medium flame. Add the khoya and dessicated coconut. Keep cooking till everything is well combined. Next, add the Thandai powder, cardamom powder, sugar and mix well. Allow the mixture to cool.
3. Now, make small balls from the dough and roll into thin puris. Place the stuffing at the centre and fold into half. Now seal both the ends to give its wonton shape. Likewise prepare all of them.
4. Now heat up oil for deep frying and fry them in low heat until they are golden brown in colour. They are ready to be served.