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Mami ’s Gujjias (sweet-filled pastries)
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Anjum Anand, chef and TV presenter, gleaned the secret to these festive treats from her family’s resident expert... My mother-in-law’s sister-in-law taught me to make these sweets two years ago, when I was visiting them in Calcutta. In Rajasthan, where my husband Adarsh is from, they eat these sweets at festivals; Christian Indians eat them at Christmas. In India, the relative who is good at a particular dish always makes it. In this case, it was Mami. I don’t know her real name, but her nickname means big aunt and it’s what we all call her. This is Mami’s dish as she taught it to me – a sweetened mixture of semolina, coconut, nuts and raisins, all enveloped in a soft dough and deep-fried. I sometimes make them with puff pastry, as it is quicker and a little lighter. My daughter Mahi loves them; I’ll teach her how to make them when she’s older. Food talks to you about your own history and culture – and that of the people you love.
Makes: Makes 18 small gujjias
Typical values per serving:
This recipe was first published in November 2009.