Time 1.5 Hours mins
Difficulty Hard

Taystee Half Moons, Semolina Gujiya

This is a classic dish inspired by Derusha Naidoo’s mom. Derusha tweaked the fillings ever so slightly to suit her preference. We hope you enjoy it.
  • Half a cup of Taystee Wheat
  • 1 ½  cups of self-rising flour 
  • 3 tbsp butter or ghee 
  • Half a cup of cold milk
  • Half a cup of fresh coconut, grated
  • 1 cup caster sugar 
  • 1 tbsp cardamom powder (Elaichi)
  • ½  tbsp nutmeg powder
  • 0.25 cups chopped cranberries 
  • 0.25 cups chopped pecan nuts
  • Oil or ghee for frying 

Soji filling

  1. Heat a heavy-bottomed pan with 1 tablespoon of ghee and add Taystee wheat.
  2. Gently fry the Taystee Wheat until it turns golden or light-brown in colour. Once the colour changes, add in the grated coconut.
  3. Once the Taystee Wheat is cooked, remove it from the heat and transfer it to a bowl.
  4. Add sugar, cardamom powder, nutmeg powder, chopped cranberries and pecan nuts. Mix everything thoroughly and allow it to cool for a few minutes.

Method: The outer pastry shell / casing:

  1. In a bowl, add the flour, salt and 2 tablespoons of butter or ghee.
  2. Add the cold milk gradually to make a firm ball of dough.
  3. Divide the dough into equal portions, dust with flour and roll them out into 2-inch diameter flattened roti’s.

Product used

Taystee Wheat

Taystee Wheat Semolina

Taystee Wheat

See Taystee Wheat