Coconut Gujiya is a filling of grated coconut that adds a unique flavour and texture. This dish is not only delicious but also has regional significance as coconut is widely used in Indian sweets, especially in the southern and coastal regions.
No matter how many sweets you make on the festival of Diwali, it feels incomplete without Gujiya. On Diwali, you must be eating Gujiya which is filled with different types of dry fruits, mawa, and khoya. But this time you can make and eat coconut Gujiya. For this, you will not need many things, but you will need dry coconut and a handful of dry fruits, with which you can make a very tasty and crispy Gujiya. Which you can store for 15-20 days.
Today in this article I have brought you how to make coconut gujiya in a perfect way. I have explained it step by step in this article. So this Diwali, you must try the recipe of gujiya and make your festivals even more fun.
What is coconut gujiya
Gujiya is a popular Indian dessert, especially during festivals like Holi and Diwali. It is a crescent-shaped pastry traditionally filled with a sweet mixture of coconut and dry fruits. Gujiya is deep fried, giving it a crispy outside and a soft, rich filling inside.
In Indian culture, sweets are a big part of festivals, symbolizing joy, togetherness, and celebration. Gujiya, in particular, is closely associated with Holi and Diwali, where friends and family gather to celebrate with delicious food. Making and distributing Gujiya has become a cherished tradition, passed down through generations.
Importance of coconut gujiya
Coconut Gujiya is a delicious variation of the traditional Gujiya, offering a tasty variation to the classic dessert. Instead of the usual filling made of khoya or sweetened milk solids, coconut becomes the main ingredient in this dish. The filling usually includes grated coconut, jaggery, and sometimes cardamom for a fragrant touch. The use of coconut gives it a rich, slightly cardamom-like flavor that makes the Gujiya comforting. This variation is perfect for those who love the tropical flavor of coconut and want to try something different from the traditional Gujiya filling.
Coconut Gujiya still maintains this crispy golden outer layer but brings a fresh, flavour ful twist with its delicious coconut filling. It is especially popular in regions of India where coconut is a major ingredient in some of the sweets that are made for festive occasions.
Prep Time-45 mins Cook Time-15 mins Total Time-1 hr Author-Kavita
The ingredients required for Coconut Gujiya
For The Dough
1 2 Cup all purpose flour (maida)
2 2 tbsp ghee (clarified butter)
3 A pinch of salt
4 water (as needed to knead the dough)
For the Coconut Feeling
1 2 cup grated coconut (fresh or desiccated)
2 ½ powdered sugar ( or jaggery for a healthier option)
3 1cup powdered sugar ( or jaggery for a healthier option)
4 1 tsp ghee (for roasting)
5 ½ tsp cardamom powder (for flavor)
6 1 tsp poppy seeds
7 1 tbsp almonds chopped
8 1 tbsp cashews chopped
9 1 tbsp pistachios chopped
10 1 tbsp raisins (optional)
For Frying:
1 Oil or ghee for deep frying
Step by Step photo To Making coconut gujiya
Step:1 prepare the dough:
Mix the flour and ghee: In a large plate, add 2 cups of flour, 2 tbsp ghee, a pinch of salt. Mix well with your hands until the dough forms a ball in your fist and the ghee is evenly distributed.
Add water slowly: Add water slowly, little by little, and knead the mixture into a smooth dough. The dough should be stiff but pliable.
Cover the dough with a damp cloth and keep it aside for about 20 to 30 minutes.
Prepare the coconut feeling:
Roast the coconut: Heat a pan on low flame. Add 2 cups grated coconut (fresh or dried) and 1 tbsp ghee and roast it for 2 to 3 minutes till it turns light golden and aromatic.
Once the coconut is roasted turn off the flame and let the coconut cool down a bit.
Add sugar/jaggery, cardamom and nuts: Add one cup powdered sugar, (or if you prefer a healthier option) ½ tsp cardamom powder, 1 cup chopped nuts, cashews, almonds, poppy seeds, pistachios and one tablespoon raisins (optional).
Mix everything well. After mixing, the stuffing is ready.
Step:3 Shape and fill the gujiya :
Now make small balls of the dough and roll them like puri. It should not be too thick nor too thin.
Here I have taken a mold for making Gujiya. The one shown in this picture is like this. If you want, you can make it by hand as well.
Before making Gujiya, apply a little ghee/oil to the mould. This prevents the Gujiya from sticking to the mould. After that, place the Puri that we have made on top of it and press it a little so that the stuffing sets well. You can add more or less stuffing as per your liking, but the more stuffing, the better your Gujiya will be to eat.
After putting the stuffing here, apply some water on the edges so that the edges of the Gujiya get sealed well. So after applying water here, we will close it and press it from both sides. And after this, remove all the extra flour on the edges.
After removing the extra dough, open the mould. So our Gujiya is ready.
So we will make all the Gujiyas in the same way. I had told you that if you keep the dough hard then the Gujiyas will set well. If you keep it soft then the Gujiyas will start breaking.
Fry the gujiya:
Heat the oil: Heat the oil or ghee in a deep pan over medium flame for frying.
Fry the Gujiya: Carefully drop the Gujiya into the hot oil and fry till it becomes golden brown and crispy on both the sides. Fry on medium flame so that it gets cooked evenly.
Once the Gujiyas are fried, take out the Gujiyas with the help of a perforated spoon and place them on a plate covered with a paper towel to drain out the excess oil.
Enjoy delicious, homemade Coconut Gujiya!
Serving Suggestions
Let the gujiyas cool slightly, then serve them warm or at room temperature. Coconut gujiyas can be stored in an airtight container for up to a week.
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Tips for perfect coconut gujiya
1 Knead the dough well: The dough is very important to get the crispy, flaky outer layer. Make sure you knead it till it is smooth and firm, but not too hard. Let the dough rest for 20–30 minutes to settle so that it becomes easier to roll and shape.
2 Do not overfill the stuffing: You may want to add extra coconut stuffing, but adding too much stuffing can make the Gujiyas tear while frying. Add only 1 to 1.5 teaspoons of stuffing in the Gujiya so that it does not tear.
3 Seal the edges properly: One of the most important steps is to seal the edges well so that the Gujiyas do not open while frying. Apply water on the edges and press well.
4 Fry on medium flame: Frying on high flame can cause the outer layer to brown quickly but the inside will remain undercooked. It is best to fry the gujiya on medium flame so that it cooks evenly and turns out golden and crispy without burning.
5 Use fresh coconut for better taste: Bringing home fresh coconut gives it the best taste and texture. And roast it by adding a little ghee.
6 Don’t forget to add cardamom: Cardamom adds a new flavour to the coconut mixture, it brings a wonderful aroma and enhances the sweetness of the Gujiya.
Storage
1 Cool completely before storing: After frying, allow the gujiyas to cool completely at room temperature. If you store them warm, the heat will create moisture inside the container, making the gujiyas soggy.
2 Use an airtight container: Once cooled, store the gujiyas in an airtight container. This will keep the gujiyas fresh and they will not soften or lose their crispness when exposed to air.
3 Store in a cool, dry place: Place the container in a cool, dry place away from direct sunlight or heat. When stored properly at room temperature, the gujiyas can last for up to a week.
4 Refrigerate for longer storage: If you want to store the gujiyas for a longer period of time, you can refrigerate them. However, keep in mind that keeping them in the fridge may make them a little less crispy. To enjoy them later, warm the gujiyas in the oven for a few minutes to bring back their crispness.
Nutrition Information
Here are the approximate nutritional details per serving of coconut gujiya (1 gujiya is approximately 50-60 grams). Keep in mind that the values may vary depending on the specific ingredients and preparation methods:
Calories: 200-250 Carbohydrate: 30-35 gm Sugar:10-15 gm Dietary Fiber:2-3 gm Protein:2-3 gm Fat:8-10 gm Saturated:4-5 gm Cholesterol: 5-10 mg (depends on ghee or oil) Sodium:40-50 mg Calcium:20-30 mg Iron:1-1.5 mg
Frequently ask question
Q:1 How is Coconut Gujiya different from traditional Gujiya?
Ans The main difference is in the stuffing. Traditional Gujiya is filled with khoya (condensed milk) and dry fruits, whereas Coconut Gujiya uses grated coconut as the main stuffing ingredient, giving it a different taste and texture.
Q:2 Can I make Coconut Gujiya without frying?
Ans Yes, you can opt for a healthier option by baking Coconut Gujiya instead of frying them. Preheat your oven to 180⁰c(360⁰F), place the Gujiya on a baking tray, and bake for about 20 to 25 minutes or until golden brown.
Q:3 What sweetener can I use to make coconut gujiya more healthy?
Ans You can make coconut gujiya even healthier by using jaggery, coconut sugar, or date paste instead of sugar. These natural sweeteners add rich flavor while lowering the glycemic index.
Q:4 How can I store coconut gujiya?
Ans Coconut gujiya should be completely cooled before storing. Place them in an airtight container and they can be stored at room temperature for up to a week. For longer storage, you can refrigerate them and reheat before serving.
Q:5 Can I use fresh coconut in place of dry coconut?
Ans Yes, fresh coconut is perfect for coconut gujiya and tastes better. If you use fresh coconut, lightly roast it to remove excess moisture before using it in the filling.
Q:6 Is coconut gujiya vegetarian?
Ans Traditional coconut gujiya is not vegetarian as it contains ghee in the dough and filling. However, you can make it vegan by using plant-based oil or vegan butter instead of ghee.
Q:7 How many calories does one coconut gujiya have?
Ans One coconut gujiya usually has around 200–250 calories, depending on the ingredients used and the method of preparation (fried or baked). The calories come mainly from the flour, ghee, and sweetened coconut filling.