Easiest Way to Make Delicious Coconut Khoya Gujiya

Coconut Khoya Gujiya. Gujiya recipe with step by step pics. Gujiya is a popular North Indian sweet of a crisp, flaky pastry filled with a sweet khoya and dry fruits stuffing. But I do not add coconut to the khoya stuffing.

Gujiya, Karanji, Karjikai or Kajjkayalu is popular Diwali or Holi sweet recipe. Gujiya making is an art by self specially if we can sealing the edges by hand, my mom never used mould or fork to seal edges. These mawa gujiya are the perfect festive treat, the addition of coconut makes them so special! You can cook Coconut Khoya Gujiya using 17 ingredients and 4 steps. Here is how you cook that.

Ingredients of Coconut Khoya Gujiya

1. It's of For Filling.
2. You need 1/2 cup of coconut grated.
3. It's 3 tsp of semolina/suji.
4. You need 1 tbsp of chopped cashewnuts and raisins.
5. Prepare 2 tbsp of grated date palm jaggery or 3 tbsp sugar.
6. You need 2 tbsp of khoya.
7. You need 2 tbsp of milk powder.
8. You need 1 tsp of ghee.
9. Prepare of For Crust.
10. It's 1 cup of all purpose flour/maida.
11. It's 2 tbsp of wheat flour.
12. Prepare 1/4 tsp of salt.
13. You need 1 cup of oil for frying.
14. Prepare As needed of water for kneading.
15. It's of For sugar syrup.
16. You need 1/2 cup of sugar.
17. You need 1/4 cup of water.

Gujiya is a sweet fried dumpling made from all purpose flour and filled with khoya/mawa, which is. This version uses the coconut filling. In some states, like Uttar Pradesh, the filling is made with sweetened khoya (milk thickened almost to a solid state) and nuts while in others like Goa, it consists. mawa or khoya stuffing dipped in sugar syrup known as chashni wali gujiya recipe. i have already posted the other variations of gujiya with sugar, jaggery and coconut stuffing. but i always wanted to. Ingredients of Coconut Gujiya Recipe: Khoya, mava, coconut and pistachio stuffed in maida pockets, fried and dipped in sugar syrup.

Coconut Khoya Gujiya instructions

1. Grate coconut.Heat 1 tsp ghee in a pan and roast semolina to light brown.Set aside.Heat 1/4 th cup water in a pan and boil date palm jaggery cubes till liquidised. Add coconut,semolina, khowa or kalakand and milk powder and toss till all moisture dries up.Add roasted dry fruits.Set aside and cool..
2. In a mixing bowl mix maida with wheat flour and pinch of salt.Sprinkle 1 tbsp oil or ghee and 1/4 th tsp baking powder.Mix all till crumbly like bread crumbs.Add water little by little and knead into a stiff dough.If needed add 1/2 tbsp more oil and knead.Cover and let it rest for 10 minutes.Divide into lemon sized balls..
3. Roll each ball into a thin round puri.Place a filling in the centre and wet the edges with water.Fold into a semi circular disc.Press to seal the edges in a gujiya cutter or press by hand and make designs along the edges with a fork.Heat oil in a pan and fry gujiyas in batches over low heat flipping it once one side is done and fry till crispy brown.Set aside in an absorbent paper.Make a syrup by boiling sugar till one string consistency. Let it cool..
4. Dip the gujiyas in this syrup and transfer to a plate to cool.Transfer to an airtight container.Serve hot or cold gujiyas with tea or coffee..

This coconut gujiya is sure;y going to be a hit on your holi party menu! Gujiya is a traditional sweet, deep-fried, half-moon shaped dumpling. There is another version of making gujiya from the region of Rajasthan. Once they are fried, then it is dipped into the sugar syrup. Learn how to make the mawa gujiya.