Coconut Gujiya

Diwali and Holi celebration is incomplete without this traditional sweet. Coconut gujiyas are the perfect Indian dessert . Gujiya is a traditional Holi and Diwali recipe. As mentioned in my earlier post about Mawa Gujiyas. Now I making coconut gujiya. Gujiyas are also prepared on other auspicious occasions like Rakhi , Bhaiduj, Eid & Diwali. This special gujiya recipe uses coconut which is the main ingredient of this Indian dessert. Gujiyas are deep fried snacks so do not expect it to be a very healthy dessert.

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So here is my gujia with a filling of  dry fruits and shredded coconut. Ingredients: Makes 10 Gujiyas: For The Outer Covering:
  • Maida - Flour – 2 cup
  • Ghee - 1 1/4tbs
  • Milk – 1.5 cup
For The Filling:
  • Sugar - 1 cup
  • Fresh grated  coconut - 1 cup
  • Cashews chopped - 25g
  • Almonds chopped - 25g
  • Raisins (Kishmish)- 25g
  • Green cardamom powder- 1/2 tsp
  •  Ghee - 1 tsp
For Deep Fry:
  • Oil- For Deep Frying
  • In a flat cooking pan, mix the flour and ghee to form a crumbly mix that just about holds together.
  • Add milk little by little to form a firm dough.
  • Divide it into 10 equal portions.
  • Cover the dough with a damp towel. Keep aside.
For The Filling:
  • Heat 1 tsp of ghee in a pan.
  • Add coconut, sugar, cashew,cardamom  and raisins.
  • Stir fry the coconut on a very low flame till it is a pale brownish color, dry and flaky.
  • Keep aside.
  • Divide it into 10 equal portions.
Preparing the Gujiyas:
  • Roll the ball into a puri, neither too thick nor too thin.
  • Place a few tablespoons of the filling on the half of the circle.
  • Brush the circle with water on one of the edges where the two edges will meet.(You can try your design as i have tried some :) )
  • Cover the other half and cut out the extra dough from the other sides.
  • Press the edges and now pleat the gujiya along the edges. It is also press the edges with a fork.
  • Make all the gujiyas in this way. cover them so that the dough does not dry out.
  • Heat oil in a kadhai and deep fry the gujiyas in batches on a medium flame.
  • When golden brown in colour, drain and remove.
  • Store the Gujias in airtight containers after they are cooled.