Tasty Semolina Gujiya  – also known as Taystee Half Moons – recipe by Derusha Naidoo.

Derusha shared that this is a recipe her mother passed on to her, but she has added her own twist when it comes to the fillings.

Ingredients

  • 1.5 cups of self-raising flour 
  • 3 tablespoons butter or ghee 
  •  0.5 cups milk
  •  0.5 cups Jungle Taystee Wheat
  •  0.5 cups fresh coconut, grated
  • 1 cup caster sugar 
  • 1 tablespoon cardamom powder or elaichi
  • 0.5 tablespoons nutmeg powder
  • 0.25 cups chopped cranberries 
  • 0.25 cups chopped pecan nuts
  • Oil or ghee for frying 

 

How to:

Making the Soji filling

  • Heat a heavy-bottomed pan (pan with a thick base) with 1 tablespoon of ghee and add Jungle Taystee Wheat. 
  • Gently fry the Jungle Taystee Wheat until it turns golden or light brown. Once the colour has changed, add in the grated coconut. 
  • Once the Jungle Taystee Wheat (Soji) is cooked, remove it from the heat and transfer it to a bowl. 
  • Then to that bowl, add sugar, cardamom powder, nutmeg powder, and chopped cranberries or pecan nuts. Mix everything thoroughly and allow it to cool for a few minutes.

 

 Now the outer pastry shell/casing

  • In a bowl, add the flour, salt and 2 tablespoons of butter or ghee. Add the cold milk gradually to make a firm ball of dough.  
  • Divide the dough into equal portions, dust in flour and roll them out into two-inch diameter flattened rotis. Place them in a calzone maker and place a portion of the filling in the hollow centre part.
  • Apply a little milk to the edges, close the calzone maker and press firmly.
  • Deep fry in the ghee or cooking oil to your liking and place it on absorbent tissue paper to cool. Then enjoy.

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Recipe by Derusha Naidoo