Gujiya Peda (Indian Fusion Dessert)

Gujiya peda — almond flour fudge with a swirl of coconut-pistachio-raisin filling — is a fusion dessert that tastes absolutely amazing! Serve it as dessert during Diwali or box it up and provides it as a present. It has just incredible flavors of saffron and cardamom. It’s also grain-free, soy-free, and gluten-free!

Pleased navratri! The following whole month is stuffed with festive occasions and celebrations. Many parts of India have a good time these festivals in their very own way. The common thread celebrating goodness, love and compassion, and family and food.

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

Peda, which is essentially just milk solids flavored with saffron, cardamom, or each after which cooked and formed into these soft, flat cookies.

Gujiya are sweet, half moon-shaped pastries stuffed with different sorts of fillings. Certainly one of those fillings is a coconut, nut, and raisin paste. 

I’m using that delicious filling from the gujiya in an almond flour peda, after which rolling it up like a pinwheel. It’s also possible to stuff the peda and make flattened stuffed balls or shape them like Burfi bars with a. Layer of peda and a layer of gujiyafilling after which slice into bites.

It tastes absolutely amazing, and there could be very little cooking involved. There is no such thing as a standing around and cooking down your milk for hours to get the . Or making the pastry dough, rolling it out and making each pastry

We simply make a fast custard in under five minutes after which add it to almond flour to make the dough. Then, we make the coconut-nut mixture within the food processor and just spread all of it out, roll it up, and slice, and also you’re good!

Why You’ll Love Gujiya Peda

• soft, cardamom-scented almond flour fudge outside
• nutty, sweet saffron-flavored filling inside
• only 5 minutes cooking time!
• delicious dessert that makes an amazing gift
• soy-free, gluten-free, and grain-free treat

More Vegan Diwali Desserts

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

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

Prep Time30 minutes mins

Cook Time5 minutes mins

Chilling Time10 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: Indian, Indian Fusion

Keyword: gujiya peda

Servings: 12

Calories: 137kcal

Writer: Vegan Richa

Ingredients

For The Almond Peda

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

For the Custard

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

For the Gujiya Filling

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

Instructions

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. Once it has been mixed, turn the stove to medium heat, and cook until the mixture starts to boil and thicken evenly.

• Mix rather well for just a few seconds, and switch off the warmth. Let this mixture cool right down to thicken a bit more for five minutes or so. Within the meantime, you may prep the coconut filling.

• Add 3 tablespoons of the cooled custard to the almond flour bowl, and press and blend rather well until you get a dough. Put this dough into the fridge to relax for 10 to quarter-hour. You need to have a few tablespoon of the custard remaining within the pan. Set that aside.

Make the coconut filling.

• Add the pistachios and the green cardamom pod to a food processor, and pulse until the pistachios are coarse-mealed. Then, add the coconut and the raisins and pulse for a minute or longer, until the raisins have broken down completely and you have got a crumble-type mixture. It won’t be a dough; it would be more like fat sands mixture.

• Transfer the coconut mixture to the pan with the remaining tablespoon or so of custard, and blend rather well until this mixture gets sticky and is well pliable. (If too dry, add in a teaspoon of milk). You’ll be able to put this within the fridge, as well. 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 somewhat of a rectangle. You should keep the rectangle not greater than 5 inches wide, so keep rolling for the length, but keep the width around 5 inches or less and it’s about 1/4” thick and even barely less.

• Once the almond flour is opened up to about 10 to 11 inches by 5 to five.5 inches, you may even out the perimeters to make it an entire rectangle.

• Spread the coconut filling by sprinkling it on, or you may even out the coconut filling right into a dough and press it right into a somewhat rectangle after which put that on the almond flour peda dough. Keep it at the very least 1/2” from all the edges.

• Using parchment on one side, roll this up. You’ll be able to either roll it up like a cinnamon roll on the long side after which slice it with a very sharp knife, or you may slice the dough into 1/2” strips, like ribbons, after which roll each one in every of them. I find this method easier for this dough, otherwise it will probably get squished whenever you slice it, and you will not get round peda, but either which way works. You’ll be able to just shape those peda afterward after you have got sliced them using the cinnamon roll method.

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

Notes

To make them prettier, you may sprinkle some shredded coconut or chopped pistachios on these and serve them. I prefer to also put them in nice gifting boxes and provides them to people. 
These are soy-free and gluten free. They do contain nuts.

Nutrition

Nutrition Facts

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

Amount Per Serving

Calories 137
Calories from Fat 90

% Day by day Value*

Fat 10g15%

Saturated Fat 2g13%

Sodium 53mg2%

Potassium 72mg2%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 5g6%

Protein 4g8%

Vitamin A 21IU0%

Vitamin C 0.5mg1%

Calcium 42mg4%

Iron 1mg6%

* Percent Day by day Values are based on a 2000 calorie food plan.

Ingredients and Substitutions

• blanched almond flour – Using blanched will give one of the best visual results, and this dessert is gorgeous!
• powdered sugar – To sweeten the dough.
• ground cardamom – To flavor the dough.
• salt – Brings out the flavors within the dough.
• oat milk – The bottom for the custard.
• saffron – To flavor the custard.
• sugar – Sweetens the custard.
• corn starch – Helps the custard thicken. You should utilize other starches, like tapioca or potato starch, in the event you prefer.
• pistachios – The nutty profile of the filling base. Use raw pistachios for one of the best results. You should utilize raw cashews as a substitute, if needed.
• green cardamom pod – Gives the filling such an incredible flavor!
• shredded coconut – Adds flavor and texture to the filling. Use unsweetened coconut.
• raisins – Adds sweetness and more flavor to the filling.

Suggestions

• Once you’re mixing up the almond flour and other dry ingredients, make certain you break up as many lumps as possible. It’s much easier to try this before adding the custard.
• Chilling the dough is important. It would just roll out so rather more easily after chilling!
• Save time by making the filling while the custard cools down after cooking.

Methods to 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. Once it has been mixed, turn the stove to medium heat, and cook until the mixture starts to thicken evenly. 

Mix rather well for just a few seconds, and switch off the warmth. Let this mixture cool right down to thicken a bit more for five minutes or so. Within the meantime, you may prep the coconut filling.

Add the pistachios and the green cardamom pod to a food processor, and pulse until the pistachios are coarse-mealed. Then, add the coconut and the raisins and pulse for a minute or longer, until the raisins have broken down completely and you have got a crumble-type mixture. It won’t be a dough; it would be more like fat sands mixture. 

Add 3 tablespoons of the cooled custard to the almond flour bowl, and press and blend rather well until you get a dough. Put this dough into the fridge to relax for 10 to quarter-hour. You need to have a few tablespoon of the custard remaining within the pan. Set that aside.

Transfer the coconut mixture to the pan with the remaining tablespoon or so of custard, and blend rather well until this mixture gets sticky and is well pliable. You’ll be able to put this within the fridge, as well. for five minutes or so. 

Now, you may 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 somewhat of a rectangle. You should keep the rectangle not greater than 5 inches wide, so keep rolling for the length, but keep the width around 5 inches or less and it’s about 1/4” thick and even barely less.

Once the almond flour is opened up to about 10 to 11 inches by 5 to five.5 inches, you may even out the perimeters to make it an entire rectangle. 

Spread the coconut filling by sprinkling it on, or you may even out the coconut filling right into a dough and press it right into a somewhat rectangle after which put that on the almond flour peda. Keep it at the very least 1/2” from all the edges. 

Using parchment on one side, roll this up. You’ll be able to either roll it up like a cinnamon roll on the long side after which slice it with a very sharp knife, or you may slice the dough into 1/2” strips, like ribbons, after which roll each one in every of them. I find this method easier for this dough, otherwise it keeps getting squished whenever you slice it, and also you won’t get round peda, but either which way works. You’ll be able to just shape those peda afterward after you have got sliced them using the cinnamon roll method. 

To make them prettier, you may sprinkle some shredded coconut or chopped pistachios on these and serve them. I prefer to also put them in nice gifting boxes and provides them to people.

Often Asked Questions