Gujiya Peda (Indian Fusion Dessert)

Gujiya peda — almond flour fudge with a swirl of coconut-pistachio-raisin filling — is a fusion dessert that tastes completely wonderful! Serve it as dessert throughout Diwali or field it up and provides it as a present. It has simply unimaginable flavors of saffron and cardamom. It’s additionally grain-free, soy-free, and gluten-free!

Comfortable navratri! The subsequent complete month is crammed with festive events and celebrations. Many components of India rejoice these festivals in their very own means. The widespread thread celebrating goodness, love and compassion, and household and meals.

Let’s kick of the celebration with this implausible gujiya peda. A fusion of two favourite Indian desserts.

Peda, which is mainly simply milk solids flavored with saffron, cardamom, or each after which cooked and fashioned into these tender, flat cookies.

Gujiya are candy, half moon-shaped pastries crammed with totally different sorts of fillings. A kind of fillings is a coconut, nut, and raisin paste. 

I’m utilizing that scrumptious filling from the gujiya in an almond flour peda, after which rolling it up like a pinwheel. You may also stuff the peda and make flattened stuffed balls or form them like Burfi bars with a. Layer of peda and a layer of gujiyafilling after which slice into bites.

It tastes completely wonderful, and there may be little or no cooking concerned. There isn’t any standing round and cooking down your milk for hours to get the ultimate outcome. Or making the pastry dough, rolling it out and making every pastry

We merely make a fast custard in beneath 5 minutes after which add it to almond flour to make the dough. Then, we make the coconut-nut combination within the meals processor and simply unfold all of it out, roll it up, and slice, and also you’re good!

Why You’ll Love Gujiya Peda

• tender, cardamom-scented almond flour fudge outdoors
• nutty, candy saffron-flavored filling inside
• solely 5 minutes cooking time!
• scrumptious dessert that makes an awesome reward
• soy-free, gluten-free, and grain-free deal with

Extra Vegan Diwali Desserts

Recipe Card

Print Recipe

Gujiya Peda (Indian Almond Fudge With Coconut Pistachio Raisin Swirls)

Gujiya peda — Indian cardamom fudge with a swirl of candy, saffron-scented coconut pistachio filling — is a fusion dessert that tastes completely wonderful! Dairy-free vegan gluten-free

Prep Time30 minutes minutes

Cook dinner Time5 minutes minutes

Chilling Time10 minutes minutes

Whole Time45 minutes minutes

Course: Dessert

Delicacies: Indian, Indian Fusion

Key phrase: gujiya peda

Servings: 12

Energy: 137kcal

Writer: Vegan Richa

Components

For The Almond Peda

• 1 1/2 cups (354.88 g) blanched almond flour
• 1/4 cup (30 g) powdered sugar
• 1/2 teaspoon floor cardamom
• 1/4 teaspoon salt

For the Custard

• 1/4 cup (59.15 ml) oat milk or different thick non dairy milk
• 8 or 9 saffron strands
• 1 tablespoon sugar
• 1 teaspoon corn starch or another starch of selection

For the Gujiya Filling

• 1/4 cup (30.75 g) uncooked pistachios
• 1 inexperienced cardamom pod
• 1/3 cup (26.67 g) shredded coconut
• 1/4 to 1/3 cup (36.25 g) raisins

Directions

Make the almond peda.

• In a bowl, add the almond flour, powdered sugar, cardamom, and salt, and blend rather well. Press and blend to interrupt down any lumps, and put aside

• Then, make the custard. In a small saucepan, add the oat milk, saffron strands, sugar, and corn starch, and blend rather well. As soon as it has been combined, flip the range to medium warmth, and cook dinner till the combination begins to boil and thicken evenly.

• Combine rather well for just a few seconds, and swap off the warmth. Let this combination cool all the way down to thicken a bit extra for five minutes or so. Within the meantime, you possibly can prep the coconut filling.

• Add 3 tablespoons of the cooled custard to the almond flour bowl, and press and blend rather well till you get a dough. Put this dough into the fridge to sit back for 10 to fifteen minutes. You need to have a few tablespoon of the custard remaining within the pan. Set that apart.

Make the coconut filling.

• Add the pistachios and the inexperienced cardamom pod to a meals processor, and pulse till the pistachios are coarse-mealed. Then, add the coconut and the raisins and pulse for a minute or longer, till the raisins have damaged down utterly and you’ve got a crumble-type combination. It received’t be a dough; it will likely be extra like fats sands combination.

• Switch the coconut combination to the pan with the remaining tablespoon or so of custard, and blend rather well till this combination will get sticky and is well pliable. (If too dry, add in a teaspoon of milk). You may put this within the fridge, as nicely. for five minutes or so.

Assemble the gujiya peda.

• Take the almond flour dough out of the fridge, and place it between 2 parchment sheets. Roll out the dough into considerably of a rectangle. You wish to maintain the rectangle no more than 5 inches huge, so maintain rolling for the size, however maintain the width round 5 inches or much less and it’s about 1/4” thick and even barely much less.

• As soon as the almond flour is unfold out to about 10 to 11 inches by 5 to five.5 inches, you possibly can even out the perimeters to make it an entire rectangle.

• Unfold the coconut filling by sprinkling it on, or you possibly can even out the coconut filling right into a dough and press it right into a considerably rectangle after which put that on the almond flour peda dough. Maintain it at the very least 1/2” from all the perimeters.

• Utilizing parchment on one facet, roll this up. You may both roll it up like a cinnamon roll on the lengthy facet after which slice it with a very sharp knife, or you possibly can slice the dough into 1/2” strips, like ribbons, after which roll every one in all them. I discover this technique simpler for this dough, in any other case it may well get squished once you slice it, and you will not get spherical peda, however both which means works. You may simply form these peda afterward after you’ve sliced them utilizing the cinnamon roll technique.

• Garnish the peda with shredded coconut or chopped pistachio. That is non-compulsory. Retailer on the counter for the day and refrigerate in a closed container for upto 5 days.

Notes

To make them prettier, you possibly can sprinkle some shredded coconut or chopped pistachios on these and serve them. I wish to additionally put them in good gifting bins and provides them to individuals. 
These are soy-free and gluten free. They do comprise nuts.

Diet

Diet Info

Gujiya Peda (Indian Almond Fudge With Coconut Pistachio Raisin Swirls)

Quantity Per Serving

Energy 137
Energy from Fats 90

% Each day Worth*

Fats 10g15%

Saturated Fats 2g13%

Sodium 53mg2%

Potassium 72mg2%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 5g6%

Protein 4g8%

Vitamin A 21IU0%

Vitamin C 0.5mg1%

Calcium 42mg4%

Iron 1mg6%

* % Each day Values are based mostly on a 2000 calorie food regimen.

Components and Substitutions

• blanched almond flour – Utilizing blanched will give the most effective visible outcomes, and this dessert is beautiful!
• powdered sugar – To sweeten the dough.
• floor cardamom – To taste the dough.
• salt – Brings out the flavors within the dough.
• oat milk – The bottom for the custard.
• saffron – To taste the custard.
• sugar – Sweetens the custard.
• corn starch – Helps the custard thicken. You need to use different starches, like tapioca or potato starch, should you choose.
• pistachios – The nutty profile of the filling base. Use uncooked pistachios for the most effective outcomes. You need to use uncooked cashews as an alternative, if wanted.
• inexperienced cardamom pod – Provides the filling such an unimaginable taste!
• shredded coconut – Provides taste and texture to the filling. Use unsweetened coconut.
• raisins – Provides sweetness and extra taste to the filling.

Suggestions

• Whenever you’re mixing up the almond flour and different dry components, be sure to break up as many lumps as potential. It’s a lot simpler to do this earlier than including the custard.
• Chilling the dough is crucial. It should simply roll out a lot extra simply after chilling!
• Save time by making the filling whereas the custard cools down after cooking.

How one can Make Gujiya Peda

Make the almond peda first.

In a bowl, add the almond flour, powdered sugar, cardamom, and salt, and blend rather well. Press and blend to interrupt down any lumps, and put aside 

Then, make the custard. In a small saucepan, add the oat milk, saffron strands, sugar, and corn starch, and blend rather well. As soon as it has been combined, flip the range to medium warmth, and cook dinner till the combination begins to thicken evenly. 

Combine rather well for just a few seconds, and swap off the warmth. Let this combination cool all the way down to thicken a bit extra for five minutes or so. Within the meantime, you possibly can prep the coconut filling.

Add the pistachios and the inexperienced cardamom pod to a meals processor, and pulse till the pistachios are coarse-mealed. Then, add the coconut and the raisins and pulse for a minute or longer, till the raisins have damaged down utterly and you’ve got a crumble-type combination. It received’t be a dough; it will likely be extra like fats sands combination. 

Add 3 tablespoons of the cooled custard to the almond flour bowl, and press and blend rather well till you get a dough. Put this dough into the fridge to sit back for 10 to fifteen minutes. You need to have a few tablespoon of the custard remaining within the pan. Set that apart.

Switch the coconut combination to the pan with the remaining tablespoon or so of custard, and blend rather well till this combination will get sticky and is well pliable. You may put this within the fridge, as nicely. for five minutes or so. 

Now, you possibly can assemble the gujiya peda.

Take the almond flour dough out of the fridge, and place it between 2 parchment sheets. Roll out the dough into considerably of a rectangle. You wish to maintain the rectangle no more than 5 inches huge, so maintain rolling for the size, however maintain the width round 5 inches or much less and it’s about 1/4” thick and even barely much less.

As soon as the almond flour is unfold out to about 10 to 11 inches by 5 to five.5 inches, you possibly can even out the perimeters to make it an entire rectangle. 

Unfold the coconut filling by sprinkling it on, or you possibly can even out the coconut filling right into a dough and press it right into a considerably rectangle after which put that on the almond flour peda. Maintain it at the very least 1/2” from all the perimeters. 

Utilizing parchment on one facet, roll this up. You may both roll it up like a cinnamon roll on the lengthy facet after which slice it with a very sharp knife, or you possibly can slice the dough into 1/2” strips, like ribbons, after which roll every one in all them. I discover this technique simpler for this dough, in any other case it retains getting squished once you slice it, and also you received’t get spherical peda, however both which means works. You may simply form these peda afterward after you’ve sliced them utilizing the cinnamon roll technique. 

To make them prettier, you possibly can sprinkle some shredded coconut or chopped pistachios on these and serve them. I wish to additionally put them in good gifting bins and provides them to individuals.

Often Requested Questions