Coconut Gujiya Recipe

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.

 

 

 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

Procedure:

• 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.