Holi 2023; This Coconut Gujiya Is An Absolute Delight
Image Credit: gujiya/ pinterest.com

Gujiya is a deep-fried sweet dumpling crafted from maida or suji (semolina), sweetened khoa (milk solids or mawa), and dried fruits, fried to perfection in ghee. This dessert is indigenous to the Indian subcontinent and is crescent-shaped, stuffed with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a pinch of suji for a grainy texture. Gujiya is commonly consumed during the festivities of Teej, Holi, and Chhath. This recipe for Coconut Gujiya, which perfectly combines coconut and dried fruits, will satisfy your sweet craving if you're in the mood for some innovation. This fascinating sweet dish will quickly become everyone's favourite and become popular. Coconut gujiya has a delectable flavour coconut which is absorbed well by the gujiya. The stuffing gets melted in the mouth with a burst of dry fruits and coconut. Offer this delicious delicacy at festivals or as an evening snack at get-togethers, kitten parties, and tea parties. People of all ages—from young children to adults—will be drawn to this recipe by its sweet-scented perfume since it is quite difficult to resist temptation. It only takes 30 to 40 minutes to make this crispy, sweet snack, which may also be kept for up to two weeks in an airtight container.

coconut gujiya/ pinterest.com

  • 250 gm all-purpose flour
  • 2 cup virgin olive oil
  • 150 gm shredded coconut
  • 2 handfuls mixed dry fruits
  • 2 tablespoon ghee
  • water as required
  • 1 cup powdered sugar
  • 1 teaspoon powdered black cardamom


  • Crush the dry fruits into little bits. Now take a small bowl and mix flour with melted ghee in it. Combine everything and knead a dough. Cover the bowl with a damp cloth and set aside for 10-15 minutes. 
  • In a pan, add the desiccated coconut and stir. Add the powdered sugar to the coconut after it has been sauteed for two to three minutes. Add the powdered cardamom and the crushed dry fruit after the mixture has been sauteed for a few minutes. Mix everything and cook for 1 minute. Transfer the stuffing to a bowl and keep it aside.
  • Make little balls of dough by dividing them in half. The little balls should be compressed with your palms before being rolled into tiny pooris with a rolling pin.
  • Roll out the dough and set it on the gujiya form. Fill the middle with 2 tbsp of filling. After wetting the edges, seal the mould.  Place the gujiya on a platter after removing it from the mould. Using the remaining dough, repeat the procedure.
  • Now heat olive oil in a deep skillet over a medium burner. When the oil is hot enough, carefully add the prepared gujiya and fry till golden brown on both sides.
  • Transfer the finished gujiyas to a dish covered with absorbent paper to drain any extra oil. Now serve the delectable snack by setting them on a serving platter!