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Coconut Gujiya

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Adjust Servings:
1 cup flour
salt to taste
3 tbsp clarified butter
2 tbsp water
1 cup thickened milk
1 cup condensed milk
1 cup Sugar
100 g cashew nuts
100 g coconut powder
3 tbsp Oil for deep-frying
1 tbsp sugar syrup, for dipping

Nutritional information

60 g
4 g
Total Fat
60 g
15 g
Total Carbs
1 g
9 g
2 g
10 g
Vitamin A

Coconut Gujiya

  • Sweet
  • 50 mins
  • Serves 4
  • Easy


  • Dough:

  • Filling:


Coconut gujiya is known as coconut karanji in some parts of North India which it is native to. The meal is usually served across the country as a festival sweet, most especially during the festival of colors, Holi and the festival of lights, Diwali.

Now history lesson aside, let’s talk about how delicious this little beauty is. There is an endless list of sweet stuffing you can use for your gujiya and you can either fry or bake it. It is just like empanada, just sweeter.

You can use delicious pieces of shredded nuts, jaggery and of course, coconut. For this recipe, we will be making use of a coconut filling and this is just perfect! Get your seasoning of creamy sweetened milk and sugar ready as I take you on a journey to the land of delicacies!

Health Benefits

  1. Flour, as one of the leading ingredients in the recipe, is a good source of energy for the body. Also, cashew nuts have a number of antioxidant properties. These properties help to protect the body from harmful bacteria.
  2. Milk is another notable ingredient in the recipe. It is very rich in calcium and protein. Its consumption should be encouraged. Calcium can make the bone stronger while protein helps to repair or build up the body tissues.
  3. Coconut is also rich in fiber, potassium, and calcium. It can moderate the rate at which the heart pumps blood.


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How to make Coconut Gujiya

Making The Dough:

  1. Mix the flour, salt, clarified butter, and a little water in a bowl. Knead it into dough. Cut the dough in small pieces.

    2. Set the cut dough in the bowl aside for 15 minutes.

Making The Filling:

  1. Place thickened milk, condensed milk, sugar, cashew nut, and coconut powder in a pan and cook for 3 minutes. Set it aside so that it can cool down a little.

Making The Gujiya:

  1. Roll out the cut dough into disc. Use the tip of your fingers to place the fillingin the middle of the dough.
  2. Wet the edges lightly with water. Press the dough firmly and seal all its edges.
  3. Heat oil in a pan.Fry the gujiyas until golden brown.
  4. Cool the gujiyas a little bit and dip it in the sugar syrup.
  5. Serve it at once. 


Over 80% of people in Asia eat coconut in the form of dietary supplement. Also, balls of clarified butter are thrown at the gods in India to ask for their favor.

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