Fresh coconut dry fruit gujiya. Dry Fruit Gujiya is a deep fried pastry stuffed with sweet khoya and dry fruit filling. It is a traditional Indian sweet dish prepared for festivals like Diwali, Holi and on special occasions. Here we have a special dry fruit gujiya recipe for you which is sure to make your Holi all the more interesting.

A wide variety of dry fresh coconut options are available to you, such as young coconut, matured. Gujiya prepared with semolina and dry fruits tastes really scrumptious. These gujiyas have longer shelf life then other gujiyas. You can have Fresh coconut dry fruit gujiya using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Fresh coconut dry fruit gujiya

It's 1 cup of fresh grated coconut.
You need 1/2 cup of granulated sugar.
You need 1/2 cup of almonds, pistachionuts ,cashews and raisins chopped.
Prepare 1/4 tsp of cardomon powder.
Prepare 2 tbsp of Desi ghee.
You need 1 cup of maida/all purpose flour.
Prepare Pinch of salt.
You need as needed of Water to knead dough.
Prepare As needed of Oil for frying.

If mawa is not available, then making gujiyas with semolina is a better option. हिन्दी में पढिये : Sooji Dry Fruits Gujhiya Recipe- Rawa Karanji. Ingredients for Rava Karanji. further add chopped dry fruits. then add cardamom powder and mix well. finally, the stuffing is how to make gujiya with step by step photo recipe: karanji stuffing recipe: firstly, in a large mixing bowl further add chopped dry fruits like cashews, almonds and raisins. add any dryfruits of your choice. Gujiya: Popular in North India, Gujiya is stuffed with mawa and dry fruits, is deep fried and then dipped in sugar syrup. So, which one are you going to try this Holi?

Fresh coconut dry fruit gujiya step by step

In a bowl combine plain flour 1 tbsp Desi ghee salt mix well then add water knead nicely to a medium dough set aside 30 minutes to 1 hour.
Heat a tbsp Desi ghee in pan add chopped nuts roast 30 seconds add fresh coconut sautey on low flame for 1 minutes add sugar keep mixing until sugar dissolve s keep flame low.
At last add cardomon powder off gas and set mixture aside to cool.
After resting the dough knead again 2 to 3 minutes the make small balls roll each ball into 5 inches diameter Puri sized the keep filling in centre seal edges apply water or milk to seal cut with karanji cutter or make design.
Heat oil to medium keep flame low add gujiya one by one fry in low flame until light golden and crisp remove on absorbent paper cool completely before u store.
Remains fresh for 3 to 4 days or even a week.

Simple ways to become a better cook. 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 of shredded coconut, nuts, and jaggery. Cut fresh coconut into chunks and use it to garnish mixed drinks and cocktails. You can also use coconut milk in making the drinks themselves.