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HOLI Dessert: Walnut Brownie Gujiya from THCC Agra

Holi dessert: walnut brownie gujiya

This Holi season we have brought the most beloved Holi dessert Gujiya with a small twist. This recipe of walnut brownie by Executive Chef Shivan Khanna, Taj Hotel and Convention Centre, Agra will cheer the festive mood.

Serve these walnut brownie gujiyas and celebrate the festival of colours.

Ingredients: (15 servings)

For Filling

  • 600 gm brownie
  • 200 gm diced dark chocolate
  • 200 ml chocolate sauce
  • 100 gm roasted walnuts

For Dough

  • 300 gm refined flour
  • 100 gm semolina
  • 1/2 teaspoon green cardamom
  • 100 gm ghee
  • 1/2 teaspoon salt
  • 200 ml water

Method: –

  • In a bowl mix together the refined flour, semolina (sooji), ghee, salt, and green cardamom. Add the water as required to knead them into hard dough. Cover it properly and set aside.
  • Meanwhile, start preparing the filling, crumble the walnut brownie in a bowl and then add the chocolate sauce, diced chocolate, and the roasted walnuts to it and mix gently.
  • Now, take the dough and make small balls out of it. Roll them on a flat surface using a rolling pin to form a dough sheet.
  • Grease the gujiya mould using a little ghee and place the dough sheet on it. Then, add a spoonful of the brownie filling in it and close the mould.
  • Press it lightly and then open it to take out the gujiya. Heat some oil in a Kadhai to deep fry the gujiyas in it.
  • Once done, take out the gujiyas from the kadhai and drain the excess oil using clean paper towels.
  • Sprinkle some icing sugar on the gujiyas and decorate it with silver varq and nuts. 

Add this special Holi dessert to your menu now.

Mr. Shivan Khanna, Executive Chef, Taj Hotel & Convention Centre, Agra
Shivan Khanna
Chef Shivan Khanna

Chef Shivan Khanna comes with over 14 years of experience, having graduated from CAI (Culinary academy of India, Hyderabad). He was selected for Taj Management Training program. In the year 2006 he got posted at Taj Bengal, Kolkata. Later he moved to Taj Mahal, New Delhi as Sous Chef taking care of the banquets. In the year 2012 he was promoted as Executive Sous Chef. In this tenure, he got the opportunity to cater various heads of state including Indian Prime Minister and President at the Rashtrapati Bhavan and the PM house. He has passion to continuously learn and explore his craft. He brings with him understanding of the evolving hospitality industry and food trends.

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