Indian Christmas Finger Foods & Sweet Snacks to Enjoy

Food during Christmas is one of the best things to look forward to. So why not add some spice to your celebrations with Indian Christmas finger foods!

Indian Christmas finger foods and snacks come in a wide range to suit all preferences. From savoury treats to moreish sweet snacks, there are some very tasty choices for the festive period.

The essence of making finger foods is to make sure there are enough to go around and there is a good variety of both vegetarian and meat snacks for varied tastes.

The best part is that finger foods are simple to make and can be made fairly quickly. So with a little planning, you can make them in time for everyone to enjoy.

With these recipes, for both savoury and sweet foods, you will be able to create a wonderful selection of Indian Christmas finger foods that will be a great addition to your festive gatherings.

Savoury Finger Food

With a multitude of flavours, there is nothing like eating different savoury finger foods during the Christmas holidays.

Vegetarian Spring Rolls

Spring rolls are a classic dish that is very popular in China as well as India and boasts numerous flavours and textures.

The delicious taste of spring rolls makes it the perfect dish to serve at parties, especially during Christmas.

The filling for this recipe is a mix of vegetables, but you can experiment with options if you like.

This recipe uses ready-made spring roll wrappers, meaning you will be finished making them in no time.

Ingredients

• 12 Spring roll pastry wrappers
• ¼ cup cabbage, shredded
• ¼ cup carrots, thinly sliced
• 1 tsp ginger, grated
• ¼ cup green pepper, finely chopped
• ¼ cup onions, thinly sliced
• 3 tbsp all-purpose flour, dissolved in ¼ cup water
• ½ tsp green chillies
• Salt, to taste
• Black pepper, crushed
• Cooking oil

Method

1. Heat oil in a wok and add cabbage, carrots, onions, ginger and peppers. Fry until lightly softened.
2. Add the salt, black pepper and green chillies, then transfer to another bowl. Allow it to cool completely.
3. Place each spring roll wrapper on a flat surface. Apply a little flour paste along the edges then put a tablespoon of the filling in one corner of the wrapper.
4. Fold in from the filled corner and start rolling until you reach the centre. Then fold the ends arising from the centre.
5. Apply the flour paste on the edges and roll until you reach the end to ensure the edges are well sealed.
6. Repeat the process with the rest of the spring rolls.
7. Heat oil for deep frying. Once hot, add a few rolls at a time and cook until they become golden brown.
8. Serve with a sweet or spicy chutney depending on your preference.

This recipe was adapted from Archana’s Kitchen.

Mini Samosas

Samosas are a huge favourite for special occasions and these flavourful mini samosas are perfect for Christmas.

It is difficult to find things which are as pleasing as a homemade samosa.

This particular recipe has a potato and pea filling but you can make a mince meat, chicken or mixed vegetable filling if you like.

The mini samosas taste even better when eaten with a refreshing raita to offset the spicy filling.

It will take time to make but it will be worth it.

Ingredients

• 1 Large onion, finely diced
• 2 Potatoes, finely diced
• 1 cup of frozen peas
• 1 tsp turmeric powder
• Salt, to taste
• ½ tsp red chilli powder
• 1 tsp coriander powder
• Vegetable oil

For the Pastry

• 2 cups plain flour
• ¾ cup of water
• 1 tbsp oil
• Salt, to taste

Method

1. In a pan, heat oil then add the onion and salt. Cook until the onion becomes slightly brown.
2. Add the turmeric, coriander powder and red chilli. Cook until the raw smell of turmeric is gone.
3. Add the potatoes and mix well. Cover and cook on a low heat for 10 minutes until they become soft.
4. Stir in the peas and cook for a few minutes.
5. Once done, remove from the heat and set aside to cool.
6. For the pastry, add flour to a large bowl and make a small well in the centre.
7. Add the oil and water. Combine until it forms into a dough.
8. Knead the dough for five minutes until it becomes smooth.
9. Divide into 24 evenly-sized balls.
10. On a lightly dusted surface, roll each ball out to 14 centimetres then cut in half.
11. Take one half of the rolled dough and apply some water from the halfway point.
12. Fold over the left side of the pastry, followed by the right side.
13. It will have formed a cone, fill with the potato mix.
14. Apply a little water to the unsealed edge and pinch to close.
15. Repeat with the rest of the pastry.
16. Heat oil in a wok until hot. Gently place each samosa into the wok and cook for three minutes on each side until golden.
17. Once done, drain on kitchen paper and enjoy.

This recipe was inspired by Afelia’s Kitchen.

Chicken Tikka Skewers

Chicken tikka is undoubtedly one of best foods when it comes to Indian cuisine as it forms the basis for so many chicken dishes.

The rich flavours and a slight smokiness make it a crowd pleaser among many people around the world.

It is also ideal as a finger food for Christmas when put on skewers.

This particular recipe is perfect with a mint chutney as the red tandoori chicken and green chutney give it that festive feel.

Ingredients

• 1kg chicken breasts, diced
• 2 Lemons, juiced
• 250ml plain yoghurt
• 2½ tbsp ginger-garlic paste
• 1 tbsp cumin powder
• 1 tsp turmeric powder
• 1 tsp mild paprika
• ½ tsp garam masala powder
• 1 tbsp coriander powder
• Ground black pepper
• 1 tsp chaat masala
• 2 Green chillies, finely chopped
• Salt, to taste
• Coriander leaves, finely chopped

Method

1. Place the chicken in a large bowl and add the lemon juice and salt. Mix well.
2. Make the marinade by blending and mixing the yoghurt, ginger-garlic paste, cumin powder, paprika, garam masala, coriander powder, black pepper, chillies, chaat masala and salt into a fine paste.
3. Coat the chicken with the marinade and place in the fridge overnight.
4. When ready, preheat the grill on a medium heat.
5. Put about three pieces of chicken onto a skewer and place into the grill.
6. Cook for 15 minutes, turning occasionally until the chicken is cooked through and the edges become slightly charred.
7. Server with the chopped coriander leaves and mint chutney.

This recipe was inspired by Great Curry Recipes.

Mini Seekh Kebabs

Seekh kebabs are an enjoyable non-vegetarian option to make for the festive season.

A version of them as mini-sized is ideal for parties and gatherings. they are a nice filling savoury snack which can be served with the Chicken Tikka as a mixed selection too.

Kebabs have an intense flavour depending on the ingredients used with the meat. You can make them as spicy as you want by adding more heat with the green chillies.

Making these mini kebabs will add great variety to your Indian finger foods platter. 

They can be cut further into small chunks, for bite-sized portions if need be.

Ingredients

• 1kg lean minced lamb
• 1 Egg
• 2 fresh green chillis (or more if you want more spice)
• 1 Onion, finely chopped
• 1 tbsp coriander powder
• Salt, to taste
• 1 tbsp garam masala
• Coriander, finely chopped

Method

1. Place the lamb in large bowl.
2. Mix in the rest of the ingredients with your hands.
3. Once mixed, knead for five minutes to make it smooth.
4. Form into kebab shapes and squeeze onto large skewers.
5. Place in a preheated grill for 15 to 20 minutes, turning occasionally until it is cooked through.
6. Once cooked, remove from the grill and leave to cool slightly. Cut into bite-sized chunks and serve.

This recipe was adapted from NDTV.

Amritsari Fried Fish Bites

Fried Indian fish is a well-known dish especially on coastal areas but also in Amritsar in Punjab, where it is known as Amritsari Fish or it is even made as fish pakoras.

It is a popular street food and served across the city at well-established known for their spicy fried fish.

So, this recipe is an ideal Indian finger food addition to your festive celebrations, which will definitely be enjoyed by friends and family 

While this recipe uses cod, you can use any other white fish of your choice.

Ingredients

• 1 kg cod fish fillet – cut into 12-15 equal sized smaller pieces
• 2 cups gram flour (besan)
• 2 tsp carom seeds (ajwain)
• 2 tbsp red chilli powder
• 2 tbsp crushed black pepper
• 3 tbsp ginger and garlic paste
• 2 eggs
• 2 tbsp vinegar (for marinade)
• 2 tsp lemon juice
• 500ml water
• Salt, to taste
• Oil, for deep frying
• Fresh coriander and lemon wedges to garnish

Method

1. Marinate the fish pieces in a bowl with the vinegar, crushed black peppers, 1 tsp oil and 1 tsp salt. Leave to for about 30-40 minutes in the bowl.
2. Mix the gram flour, chilli powder, salt and caroms seeds in a separate bowl. Add the eggs, ginger and garlic paste into the second bowl and mix well into a thick batter.
3. Add about 4 tbsp of cold water to make the batter smoother. 
4. Drain any liquid from the fish marinade and add the fish to the batter and mix to cover the fish pieces all over. Leave aside for 5 minutes.
5. Heat the oil for frying the fish. To check if it is ready, drop a little batter into it and if it rises to the surface quickly and starts sizzling, then you are ready to fry.
6. Gently place the battered fish pieces into the oil and fry until they are crispy and golden all over.
7. Once done, remove from the fryer and drain on kitchen paper.
8. Garnish with the coriander and lemon wedges. Serve and enjoy with mint chutney.

This recipe was inspired by the Food Punch recipe.

Paneer Bites

Paneer is a very popular choice as an ingredient when it comes to Indian vegetarian food. So, these paneer bites are a great option for Christmas finger foods for those wanting a vegetarian choice. 

Similar in appearance to chicken nuggets, paneer bites has a crispy batter surrounding the soft cheese.

The spice from the chillies is wonderfully mellowed out by the mild paneer, making for a delicious combination of flavours.

They are the perfect party snack to make during Christmas and are best served with a nice dip like mint or chilli chutney.

Ingredients

• 1 tsp ginger-garlic paste
• ½ tsp red chilli powder
• ½ crushed black pepper
• 250g paneer, cubed
• 1 tbsp lemon juice
• Coriander leaves, finely chopped
• Salt, to taste

For the Batter

• ¼ cup corn flour
• 2 tbsp plain flour
• ½ cup water
• ½ tsp crushed black pepper
• Salt, to taste
• ½ cup breadcrumbs

Method

1. In a bowl, mix the chilli powder, salt, pepper and ginger-garlic paste together.
2. Add the coriander leaves and lemon juice, mix well to form a paste.
3. Coat the paneer cubes with the mix. Cover and place in the fridge.
4. To make the batter, mix corn flour, plain flour, salt and pepper in a bowl.
5. Add the water and mix until it becomes smooth and lump-free.
6. Dip the paneer into the batter, then coat with the breadcrumbs on all sides.
7. Bake in a preheated oven at 180°C for 12 minutes. Alternatively, you could deep fry the paneer bites in oil but baking is healthier.
8. Serve the paneer bites with green chutney or a tomato sauce.

This recipe was inspired by Hebbar’s Kitchen.

Aloo Tikki

The simple snack is famous throughout the Indian subcontinent and comes in many variations.

It is typically made using potatoes, peas and various spices. It is usually made into circular shapes.

However, because it is coming up to Christmas how about putting a festive twist on the delicious snack.

Not only does this recipe show you how to make a flavourful aloo tikki and how to shape them into Christmas trees.

Ingredients

• 1 Onion, sliced
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• 4 Potatoes, boiled and mashed
• ½ Cup peas, boiled and mashed
• 1 Cup ginger paste
• ½ tsp black peppercorns
• 1 Cup ginger paste
• Ground spice
• 1 Green chilli
• ½ tsp maida flour
• 1 tsp red chilli powder
• Salt, to taste
• Coriander leaves, chopped
• Vegetable oil

Method

1. Heat oil in a pan and add the onions. Fry until golden.
2. In a separate pan, dry roast coriander seeds, cumin seeds and peppercorns then grind them together.
3. In another bowl add the potatoes, peas and ginger paste. Mix together then add the fried onion.
4. Add salt, chilli powder, ground spice, green chilli and coriander leaves.
5. Mix until well combined then add the maida flour and mix.
6. Make into Christmas tree shapes by drawing the shape on paper to form a stencil.
7. Add enough mixture so that the Christmas tree shape is covered. Repeat and refrigerate for 30 minutes.
8. When ready to cook, pan fry until golden brown.
9. Serve with mint chutney.

This recipe was inspired by NDTV.

Vegetable Pakoras

Vegetable pakoras are one of the easiest foods to make and one which will be enjoyed by many.

The lightness of the pakoras burst with flavour in every mouthful. The crispy texture makes them even better.

It is a versatile snack which can be made using whatever vegetables you like.

This basic recipe will become a firm favourite during the festive period.

Ingredients

• 100g gram flour sifted
• 1 Onion, sliced
• 3 Potatoes, finely chopped
• 2 tsp garam masala
• 1 tbsp ginger, grated
• 1 tsp turmeric powder
• 2 tsp dried fenugreek leaves
• 1 tsp cumin seeds
• 2 Chillies, finely chopped
• ½ tsp red chilli powder
• Salt, to taste
• Water
• Vegetable oil
• A handful of coriander, chopped

Method

1. Heat oil in a wok.
2. Place the onion and potatoes into a bowl.
3. Add all the dry spices, chillies, ginger and coriander into the bowl and mix. Add the flour and mix.
4. Pour a little water to create a thick batter which coats all the vegetables.
5. Squeeze to ensure all the spices are well combined.
6. Carefully drop a few spoonfuls of the mixture into the oil at a time and fry until golden brown.
7. Use a slotted spoon to gently move the pakora around.
8. Once cooked, drain on kitchen paper.

This recipe was inspired by Hari Ghotra.

Mini Vada Pav

Vada Pav is one of the most well-known and popular Indian snacks, especially in Mumbai, India.

It is commonly served as street food in a double bread bap sometimes with a green chilli in the middle of it.

Its main ingredient is mashed potatoes with spices all combined in a batter and deep fried.

However, for this recipe, we look at taking the Vada Pav and producing a mini version ideal as an addition to your Christmas Indian finger foods.

They are decorated with little bread baskets to place them in, synonymous to the street food equivalent. 

The piping of green chutney on the top adds a Christmas touch to them.

It is different from the other recipes and will be a nice surprise for guests and family.

Ingredients

Potato Mixture

• 1 cup of boiled and mashed white potatoes
• 1 tsp cumin seeds
• 1 tbsp coriander-cumin powder
• 1 tbsp finely chopped garlic
• 1 tsp finely chopped ginger
• 1 tsp red chilli powder or cayenne pepper
• 1/2 tsp turmeric
• 1 tbsp lime juice
• 1 tbsp oil
• Salt to taste
• Chopped fresh coriander

For the Batter

• 3/4 cup chickpea flour
• Salt to season the flour
• 1 tsp red chilli powder
• Up to 1 1/4 cup water
• Oil for deep frying

Bread Baskets

• 2/3 Slices of bread (depending on how many you make)
• 1 tsp oil (to grease a cake tin)

Garnish

• 1/4 cup of tamarind sauce 
• 1/4 cup of Green Chutney 
• 1/8 cup roasted garlic bits

Method

Vada Pav and Batter

• Heat the oil in a pan.
• Once hot, add the cumin seeds, chopped ginger and garlic. Stir until the garlic and ginger turn golden brown.
• Add mashed potatoes and the chilli powder, turmeric, coriander-cumin powder and salt.
• Stir and mix well and then turn the heat off. Add the lime juice and chopped coriander for garnish. Then let the mixture cool down.
• Divide the potato mixture into 10-12 equal portions and shape them into ping-pong sized balls.
• For the batter, mix the chickpea flour, salt and chilli powder. Add water in small quantities and mix well into a batter paste.
• Heat up the oil for frying. Check the oil by dropping a little batter into it and if it rises to the surface quickly and starts sizzling, then you are ready to fry.
• Cover and coat each potato ball with the batter and gently place it into the hot oil. Do not overcrowd the oil.
• Once they turn into golden colour, take them out and place them on kitchen towels. 

Bread Baskets

• Cut the bread into discs using a cutter or just cut the crusts off.
• Flatten out the bread discs slightly using a rolling pin.
• Grease a cake tine and set the rolled out bread discs
• Bake in the oven at 350°F for 5-7 minutes or until the bread discos gets toasted slightly. Make sure the bread does not dry up. 
• Once ready, allow the baskets to cool down for about 5 minutes.

Garnishing

• To serve each mini vada pav, place a little bit of tamarind sauce in the basket (depending on your taste) and position cooked mini Vada pav on it.
• Then pipe some green chutney on top and sprinkle some chopped roasted garlic bits (optional)
• Serve and enjoy.

The recipe was inspired by YummilyYours.

Sweet Snacks

For those who have a sweet tooth, these snacks are a perfect Indian addition to your festive period treats.

Gulab Jamun Baubles

Gulab Jamuns are a fan favourite among dessert lovers in India and abroad. They are available in most restaurants as a dessert.

There is nothing like having soft jamuns coated in a sticky syrup. 

Great on their own or served with some ice-cream, Gulab Jamuns are a great sweet to offer guests for the quintessential Indian touch.

The authentic Indian sweet dish is an ideal party food during Christmas.

The spherical shape can be reminiscent of those of Christmas tree baubles while enjoying them.

Ingredients

• 100g Khoa
• 1 tbsp refined flour
• 2 tbsp milk (mixed with a little water)
• ¼ tsp baking soda
• 2 Cups sugar
• 2 Cups water
• 4 Green cardamoms, slightly crushed
• Ghee

Method

1. Mash the khoa until no grains remain and it becomes smooth.
2. Mix in the flour and baking soda. Knead into a firm dough.
3. Shape into marble-sized balls (jamuns) which are smooth.
4. In a karahi, heat the ghee.
5. Place the jamuns into the ghee, making sure that they do not touch. Fry until golden brown.
6. Once done, remove from the karahi and set aside.
7. To make the syrup, mix the sugar and water in a pot on a low heat, stirring until the sugar dissolves. Once it dissolves, bring it to the boil.
8. Add the milk and boil over a high flame without stirring. Skim off any impurities that develop. Cook until slightly thickened.
9. Strain the syrup through a muslin cloth, then place back on the heat and add cardamom. Bring to the boil.
10. Before serving, place a cocktail stick in the centre of each jamun or place in a bowl and spread extra syrup over it and enjoy.

This recipe was inspired by NDTV.

Baklava

While not a typical Indian dessert, baklava is a delicious sweet dish which is perfect for Christmas events, such as parties.

This honey baklava is crisp and flaky and is not too sweet, meaning that those who are not fans of sweet dishes will also enjoy it.

The hint of lemon provides some sharpness which offsets the sweetness and compliments the cinnamon.

Making it will be an experience you will remember as well as eating the delicious dessert.

Ingredients

• 450g filo dough, thawed
• 1¼ Cups unsalted butter, melted
• 450g walnuts, finely chopped
• 1 tsp cinnamon powder
• 1 Cup sugar
• 2 tbsp lemon juice
• ¾ Cup water
• ½ Cup honey
• Melted chocolate chips and chopped walnuts, optional

Method

1. Trim the filo pastry to fit your baking dish. Trim one stack at a time then cover with a damp towel to prevent them from drying out.
2. Generously butter the baking dish.
3. To make the honey sauce, add sugar, honey, lemon juice and water to a pan.
4. Bring to a boil, stirring until the sugar dissolves.
5. Once done, remove from the heat and set aside.
6. Preheat oven to 160°C.
7. In a bowl, mix together the walnuts and cinnamon.
8. Place 10 filo sheets into the baking dish, brushing each one with butter.
9. Spread a fifth of the nut mixture over the pastry.
10. Add another five sheets, then another layer of nuts. Repeat the process four times, then finish with 10 layers of buttered filo sheets.
11. Make cuts into the pastry to form diamond shapes. Bake for one hour and 15 minutes until golden brown.
12. Remove from the oven and spread the syrup over the baklava.
13. Allow it to cool, ideally for five hours at room temperature.
14. Garnish with chopped nuts or melted chocolate.

This recipe was inspired by Natasha’s Kitchen.

Mini Kulfi Treats

Kulfi is a popular North Indian dessert and loved by people of all ages. The rich, creaminess is a delicious treat whatever the occasion may be.

Kulfi can be made into a number of different flavours but this particular recipe is almond-flavoured.

Using miniature moulds make it ideal for Christmas as they are smaller pieces of goodness which guarantee to be a popular sweet.

Ingredients

• 2 Cups peeled almonds, blanched
• 2 Cups condensed milk
• ½ Cup whole milk
• 8tbsp fresh cream
• 15 Saffron strands
• 6 Pistachios

Method

1. In a bowl, add ground almonds, cream and condensed milk in a large bowl. Whisk until thick then set aside.
2. Take a saucepan and add milk, bring to the boil.
3. As it boils, add the saffron strands. Mix well and remove from the pan to allow it to cool.
4. Once cool, add it to the almond mixture and stir well until creamy and thick.
5. In another pan, dry roast the pistachios and almonds. Once done, add to the kulfi mixture and mix well.
6. Pour into small kulfi moulds and insert a wooden stick in each. Keep in the freezer for four hours.
7. Once done, remove from the mould and sprinkle pistachios and almonds.

This recipe was adapted from Times Food.

Mini Milk Barfi

One of the most famous Indian sweets to try is barfi. One of the most delicious in the long list of barfis is ‘Milk Barfi’.

It uses simple ingredients such as milk powder, condensed milk, ghee and cardamom powder.

This is perfect to serve to your friends and family on special occasions like Christmas.

It is a luxury and light sweet treat which will enrich their taste buds with numerous flavours from the milk and cardamom.

Ingredients

• 400g condensed milk
• 8 Cups milk powder
• 1 Cup almonds
• 2 tbsp ghee
• 1 Cup water
• 1 tsp green cardamom powder
• A handful of pistachios

Method

1. In a large bowl, add the milk powder and condensed milk. Mix together to make a rigid dough.
2. Once done, place in the freezer for 20 minutes.
3. Remove from the freezer and grate into a bowl. Set aside.
4. In a deep pan, heat ghee then add the grated dough and water. Mix well.
5. Stir in the cardamom powder and cook until the water evaporates and the mixture accumulates in the centre of the pan.
6. Pour the mixture into a pan and add pistachios. Leave to cool then cut the barfi into small squares or diamonds.
7. Garnish with crushed almonds.

This recipe was inspired by Times Food.

Mini Jalebi Towers

There is nothing better than having an authentic jalebi as a tasty snack.

It is incredibly popular among the Desi community all over the world and is famed for its sweet coating and slightly chewy texture.

The bright orange colour is what makes it stand out, and its popularity makes it perfect as an Indian Christmas finger food, especially as smaller spirals.

This recipe turns the jalebi into a tower of sweet delight. By stacking mini jalebis on top of each other and drizzling them with syrup.

The recipe needs time to properly prepare so it is best to start making a day prior. When you’re done, it will make a special treat.

Ingredients

• 1 Cup all-purpose flour
• 1 tbsp chickpea flour
• ¼ tsp cardamom powder
• ¼ tsp baking powder
• 3 tbsp yoghurt
• ¼ tsp baking powder
• Water (½ Cup and 3 tbsp)
• A pinch of baking soda
• Orange food colour, optional
• Oil, for frying

For the Syrup

• 1 Cup sugar
• ½ Cup water
• ¼ tsp cardamom powder
• ½ tsp lemon juice
• A few saffron strands

Method

1. Mix together both flours, baking soda and baking powder.
2. Add yoghurt, cardamom powder and mix.
3. Add food colouring and water to form a flowing batter.
4. Cover the batter with cling film and let it sit for 12 hours to ferment.
5. When done, whisk the batter a little and add a little water if the batter looks too thick.
6. To make the syrup, add sugar to a pan then add water.
7. Mix and bring to a boil.
8. Add cardamom powder, saffron and lemon juice.
9. Let it simmer until the syrup becomes sticky and keep warm while making the jalebi.
10. Transfer the batter into a squeeze bottle.
11. Heat oil in a pan on a low heat. Once hot, squeeze the batter in a spiral motion.
12. Fry until crisp on both sides then remove from the oil and immediately dip in the syrup.
13. Remove from the syrup and then stack a few jalebis on top of each other forming a tower on a serving plate.
14. Drizzle a little syrup on top and serve.

This recipe was inspired by Cook with Manali.

Coconut Gujiya

Gujiya is made all over India as a festival sweet which slightly varies from region to region.

The deep-fried dumpling is enjoyed by Indian households and would be perfect at Christmas.

It follows a similar method to samosa but Gujiya has a distinct half-moon shape.

Some fillings are sweetened khoa and nuts while others use shredded coconut. This version uses a coconut filling.

Ingredients

• 500g all-purpose flour
• 7 tbsp ghee
• ½ Cup water
• 1½ Cups coconut, grated
• ½ Cup cashew nuts, finely chopped
• ½ Cup small raisins, finely chopped
• 500g sugar
• ½ Cup almonds
• ½ tsp cardamom powder
• Oil, for frying

Method

1. In a dish, mix the flour and ghee to form a crumbly mix.
2. Add water a little at a time and knead to form a firm dough. Cover the dough with a damp tea towel and set aside.
3. Dry roast the coconut on a low flame until it becomes pale red in colour, then set aside.
4. Mix the sugar and water in a pan. Cook until the sugar is fully melted.
5. Add coconut, raisins, cashews, almonds and cardamom powder. Mix well. Set aside to cool.
6. Take the dough and divided into equal-sized portions.
7. Make into balls then roll into circles.
8. Put a heaped tablespoon of the filling into the centre of each circle then fold into a semi-circle. Seal by pleating the edges and set aside. Repeat the process.
9. Once done, heat oil on a medium flame and deep fry the gujiyas.
10. Cook until golden brown then drain on kitchen paper when done.

These delicious Indian Chistmas finger foods and sweet recipes will definitely enhance your festive period.

While it is easier to buy many of them from Desi shops the homemade version is much more authentic and will allow you to make them the way you prefer by even adjusting some of the ingredients.

So, to give your friend, family and guests a treat during the holidays, why not have a go at adding some spice to your Christmas!