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.

 

 

Makes 12 Gujiyas:

Ingredients:

For The Outer Covering:

  • Maida/Flour – 1  cup
  • Ghee /Oil– 1 1/4tbs

For The Filling:

  • Leftover milk solids from making ghee – 2 cup
  • Fresh grated  coconut – 2 cup
  • Cashewnuts,chopped – 15
  • Almonds, chopped – 25g
  • Raisins (Kishmish) – 25g
  • Green cardamom powder – 1/4 tsp
  • Sugar – 1 cup

For deep fry:

  • Oil- For Deep Frying

Method :

  • In a flat bowl, mix the flour and ghee or oil to form a crumbly mix that just about holds together.
  • Add water little by little to form a firm dough.
  • Divide it into 12 equal portions.
  • Cover the dough with a damp towel. Keep aside.

For The Filling:

  • Heat a pan, add coconut, sugar and leftover milk solids from making ghee and mix well.
  • Now add cashew,cardamom  and raisins.
  • Stir fry on a very low flame till it is a pale brownish color & dry and flaky.
  • Now add green cardamom powder and mix well.
  • Keep aside.

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.
  • 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.
  • When cool store in airtight jar.
  • Now  Gujiyas are ready to taste and serve.