How to make Oats and Dates Gujiya - Diwali Special - Oats adds on to the nutrient content of these delicious gujiya.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Oil (ऑइल)

Cuisine : Indian

Course : Desserts

Oats and Dates Gujiya - Diwali Special Recipe Card

Oats and Dates Gujiya - Diwali Special

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Oats and Dates Gujiya - Diwali Special checkout Pancake, Teatime Cardamon Cake, Sweet Surprise, Beetroot Cake . You can also find more Desserts recipes like Fruit And Nut Cake, Mexican Chocolate Cake with Chocolate Frosting, Lemon Ice, Gajar Aur Khajur Ka Halwa.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Oats and Dates Gujiya - Diwali Special Recipe

  • Refined flour (maida) 2 cups

  • Oil 3 tablespoons + for deep-frying and greasing

  • Filling

  • Oats 1 cup

  • Dates chopped 1/2 cup

  • Cashewnuts chopped 10

  • Almonds chopped 10

  • Walnuts chopped 10

  • Raisins 20

  • White sesame seeds toasted 1 tablespoon


Step 1

To make the covering, sift refined flour into a bowl. Add three tablespoons oil and rub it in. Add chilled water as needed and knead into a stiff dough. Cover with a damp cloth and set aside.

Step 2

To make the filling, Put oats, dates, cashewnuts, almonds, walnuts, raisins and sesame seedsin a bowl and mix well. Divide into twelve equal portions.

Step 3

Grease your palms with some oil, divide the dough into twelve equal portions and shape them into balls.

Step 4

Grease a gujiya mould.

Step 5

Roll out the dough balls into small puris. Place one in the mould and press lightly. Place a portion of the stuffing in the hollow portion. Apply a little water on the edges, close the mould and press firmly. Open the mould and remove extra dough. Keep the gujiyas covered with a damp cloth.

Step 6

Heat sufficient oil in a kadai and deep-fry gujiyason medium heat till golden. Drain on absorbent paper. Set aside for two to three minutes.

Step 7

Serve immediately.