Holi Special - Chocolate prunes Gujiyas at Novotel Imagica Khopoli

Chocolate prunes Gujiyas

For Gujiya Pastry

Ingredients:-

* Refined flour 300 gm

* Ghee 100 gm

* water 100 ml

* salt 3 gm

For Gujiya Stuffing

* Dark chocolate 60 gm

* Prunes 60 gm

* Mawa 80 gm

* Sugar 80 gm

* Cardamom a pinch

Procedure:-

* First, make dough from refined flour, ghee and water. Knead the dough nicely and keep it a side for 30 minutes.

* Now make the stuffing for Gujiya by cooking Mawa on slow heat, add chopped prunes, sugar and cardamom and at last put dark chocolate.

* Now take the log of the dough, divide it into equal parts, and make small ball out of it and keep under moistened cloth, which will avoid drying.

* Now roll each ball with the help of rolling pin and with your fingertips apply water on the circumference of the rolled dough ball.

* Put one spoon of stuffing and press gently both side edges so that it is sealed properly so that the stuffing does not come out while frying.

* However, it is best to make pleated edges as the stuffing gets sealed well and the Gujiya looks visually appealing. Just keep on folding and twisting the edges till the end.

* Now deep fry all the Gujiyas to golden brown colour and serve hot.

Mr. Avinash Kumar, Executive Chef, Novotel Imagica Khopoli

Avinash Kumar is the Executive Chef at Novotel Imagica Khopoli. Bringing over 15 years of adept culinary experience, Chef Avinash will be responsible for curating and presenting innovative dishes with a distinctive twist. He will be responsible for spearheading operations and culinary teams of all the outlets at the property offering exquisite and modern gastronomy to guests.

Avinash’s area of gastronomic expertise predominantly lies in Westerncuisine, with proficiency in Seafood and Nouville Western cuisines, as well. He firmly believes in curating an epicurean experience for his guests by constantly experimenting with varied ingredients.

Having studied in IHM Mumbai, Avinash, a food and beverage enthusiast, has worked with some of the renowned hotels including The Lalit, New Delhi, The Lalit Golf & Spa Resort, Goa, The Holiday Inn Resort, Goa, Vivanta by Taj Holiday Village, The Taj Exotica, Goa and more.

Avinash’s skill set includes menu planning and engineering, budgeting and resourcing, vendor management, food safety and hygiene, forecasting, cost control and quality control. His impeccable attention to detail and hardworking nature has led to his achievements in the hospitality field. He enjoys experimenting and improvising with varied flavours and cooking styles to suit the modern day palate.

In his spare time, Chef Avinash takes ardent interest in shopping,photography to unwind andrejuvenate. He also takes a keen interest in travelling. He believes that learning a cuisine is never complete without knowing the people and culture of a particular place and creating dishes according to different tastes and preferences.