Monkey Gujiya Recipe

Overview
Cook Time
Ingredients
Method
Notes

How to make Monkey Gujiya

About Monkey Gujiya Recipe: A cheesy version of the evergreen Holi snack, Gujiya! The festival of Holi is incomplete without gorging on the delicious Gujiyas and what's more apt than making it at home and giving it a special, different touch of yours. This exclusive recipe of gujiyas give it a cheesy touch with Ricotto, Cream and Mascarpone cheese along with the nuts and almonds stuffed and deep fried. Make your Holi a little cheesy this time and tell us how you liked it!

Total Cook Time1 hr
Prep Time 15 mins
Cook Time 45 mins
Recipe Servings4
Medium

Ingredients of Monkey Gujiya

75 gms ricotta cheese
50 gms cream cheese
50 gms mascarpone cheese
160 gms sugar
15 gms almonds, chopped
15 gms cashews, chopped
30 gms raisins
2-3 gms cardamom powder
50 gms dessicated coconut
For dough:
500 gms refined flour
100 gms ghee
To garnish:
Dry cranberry
Dusted sugar

How to Make Monkey Gujiya

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Prepare the filling:

Drain the ricotta cheese in a cheesecloth line overnight in the refrigerator.

Combine the cheese and the sugar in a heavy bottomed pan or a non-stick pan. The sugar will dissolve, and the cheese will begin to look liquidy in consistency. Cook the mixture, stirring it often for 20-25 minutes on medium-high heat, until the moisture completely evaporates. The cheese will leave the sides of the pan and will resemble a solid mass.

Then turn off the heat and mix in everything else. Stir to mix evenly. Cool completely.

Prepare the dough:

Take refined flour in a big mixing bowl and add ghee into it. Mix it well. Now add water in small portions and knead the dough to a stiff consistency. The dough should be stiffer than the kind required for making pooris. Less than ½ cup of water is usually needed for kneading the flour. Cover the dough and keep aside for 20 minutes to rest.

Once again knead the dough well. Divide the dough into small balls. Pick each ball and roll it between the palms to make it smooth circular ball. Prepare the pedas. Lift a peda and roll it out into a 4-4.5 inch diameter poori with the help of rolling pin and stuffed with the filling prepared above. Fold over the disk to form a crescent shaped gujiya. Seal the sides of the gujiya with water and then pinch the sides forming an interesting pattern.

Deep fry them on medium heat in ghee.

Garnish with dry cranberries and dust icing sugar over the gujiyas.

Key Ingredients: ricotta cheese, cream cheese, mascarpone cheese, sugar, almonds, cashews, raisins, cardamom powder, dessicated coconut, refined flour, ghee, Dry cranberry, Dusted sugar

Recipe Notes

You can adjust the quantity of sugar to your taste.
You can modify the ingredients for the filling in gujiyas according to your choice.
Read and try more of our Holi recipes here.

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