#Holi26 This Instant Bread Malai Gujiya is a quick, no-fry dessert that mimics the taste of traditional gujiya and rasmalai. Bread rounds are flattened, stuffed with a rich, creamy sweet malai-nut mixture, shaped into gujiyas, and then dipped in a light, fragrant saffron-sugar syrup.
In a saucepan, mix 1 cup sugar and 1 cup water.
Bring to a boil, then add saffron strands and cardamom powder.
Simmer for 4-5 minutes until the syrup is slightly sticky (one-string consistency is not necessary, just sticky).
Turn off the heat and let it cool down to warm/room temperature.
Heat malai for 1-2 minutes until it softens.
Mix in the powdered sugar, chopped dry fruits and cardamom powder.
Let the mixture cool down completely before stuffing.
Cut off the brown edges of the bread slices.
Using a rolling pin, flatten each bread slice as thin as possible.
Using a round cutter or a bowl, cut the bread into round shapes.
Apply a little milk or water to the edges of the bread circle.
Place 1 tablespoon of the prepared malai stuffing in the center.
Fold the bread in half to form a semi-circle (gujiya shape) and press the edges firmly to seal.
Dip the sealed bread gujiyas into the saffron sugar syrup for just 10-15 seconds (do not soak long, or they will break).
Remove from the syrup and place on a serving plate.
Top generously with roasted pumpkin seeds, glazed cherries , and dessicated coconut .
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