- 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
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!
- 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.
- 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.
- Coconut is also rich in fiber, potassium, and calcium. It can moderate the rate at which the heart pumps blood.
How to make Coconut Gujiya
Making The Dough:
2. Set the cut dough in the bowl aside for 15 minutes.
Making The Filling:
Making The Gujiya:
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.