Ingredients

• Curd – ½ litre
• White bread slices – 8 to 10
• Paneer – 100 grams
• Cashews – 10 to 15
• Raisins – 15 to 20
• Chopped coriander leaves – 1 tablespoon
• Milk – As needed
• Raita masala:
  • Roasted and powdered cumin – 2 teaspoons
  • Salt – 1 teaspoon
  • Black salt – 1 teaspoon
  • Red chili powder – ½ teaspoon
• Garnishing:
  • Tamarind chutney
  • Mint and coriander chutney

Method

Phase 1:

1. Cut paneer and cashews into very small pieces.

2. Cut the raisins in half.

3. In a bowl, add paneer, cashews, raisins and coriander leaves.

4. Add some salt to the mixture.

5. Churn the curd.

6. Add some sugar to the churned curd.

7. In another bowl, add cumin powder, salt, black salt and red chili powder.

Phase 2:

8. Cut the corners of the bread slices.

9. Soak the whole bread slices in the milk.

10. Take out a slice and flatten it on an inverted plate.

11. Squeeze out the excess milk by pressing the slice.

12. Place some stuffing on the soaked slice.

13. Fold the slice into the shape of a gujiya with the filling inside.

14. Arrange the folded slice in a small serving bowl.

15. Repeat for all slices.

16. Now pour some curd on all the gujiyas.

17. Keep them in the refrigerator.

18. Serve chilled.