Coconut Gujiya Recipe

Coconut Gujiya is a delicious Indian sweet, especially popular during festivals like Holi and Diwali. The crispy pastry shell filled with a rich, coconut-based filling makes for a perfect treat.

Here’s a simple recipe to make coconut gujiya at home:

Ingredients

For the Dough:

• 2 cups all-purpose flour (maida)
• 2 tbsp ghee (clarified butter)
• A pinch of salt
• Water (as needed to knead the dough)

For the Filling:

• 1 cup grated fresh coconut (or desiccated coconut)
• 1 cup powdered sugar (adjust to taste)
• ½ cup khoya (mawa) (optional, for a richer filling)
• ¼ cup chopped nuts (almonds, cashews, and pistachios)
• 1 tsp cardamom powder
• 2 tbsp ghee

For Frying:

• Oil or ghee (for deep frying)

Instructions

Preparing the Dough:

1. In a mixing bowl, add the all-purpose flour, ghee, and a pinch of salt. Mix well until the ghee is well incorporated, and the mixture resembles coarse crumbs.
2. Gradually add water and knead to make a firm, smooth dough. Cover the dough with a damp cloth and let it rest for about 20–30 minutes.

Preparing the Filling:

1. Heat 2 tablespoons of ghee in a pan over medium heat. Add the grated coconut and sauté for 3–4 minutes until it becomes slightly golden and fragrant.
2. If using khoya, crumble it and add it to the pan. Cook for another 2–3 minutes, stirring constantly.
3. Remove from heat and let it cool slightly. Add powdered sugar, chopped nuts, and cardamom powder to the mixture. Mix well to ensure an even distribution of flavors. Set aside.

Assembling the Gujiya:

1. Divide the dough into small, equal-sized balls. Roll each ball into a small circle, about 4–5 inches in diameter.
2. Place 1–2 tablespoons of the coconut filling on one half of the circle, leaving a small border around the edges.
3. Moisten the edges of the circle with a little water. Fold the dough over the filling to form a half-moon shape. Press the edges to seal tightly, and crimp them with a fork or twist the edges to form a decorative pattern.
4. Repeat with the remaining dough and filling.

Frying the Gujiya:

1. Heat oil or ghee in a deep pan over medium heat. Once hot, carefully slide in a few gujiyas at a time, frying them until golden brown and crisp.
2. Remove the gujiyas from the oil and place them on paper towels to drain any excess oil.

Serving:

Allow the gujiyas to cool completely before storing them in an airtight container. They can be enjoyed fresh or stored for up to a week.