Coconut Khoya Gujiya.
You can have Coconut Khoya Gujiya using 17 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Coconut Khoya Gujiya
- You need of For Filling.
- You need 1/2 cup of coconut grated.
- You need 3 tsp of semolina/suji.
- You need 1 tbsp of chopped cashewnuts and raisins.
- It's 2 tbsp of grated date palm jaggery or 3 tbsp sugar.
- It's 2 tbsp of khoya.
- It's 2 tbsp of milk powder.
- You need 1 tsp of ghee.
- Prepare of For Crust.
- It's 1 cup of all purpose flour/maida.
- Prepare 2 tbsp of wheat flour.
- You need 1/4 tsp of salt.
- Prepare 1 cup of oil for frying.
- You need As needed of water for kneading.
- Prepare of For sugar syrup.
- It's 1/2 cup of sugar.
- Prepare 1/4 cup of water.
Coconut Khoya Gujiya instructions
- 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..
- 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..
- 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..
- 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..
