Recipe- Suji Coconut Gujia

Recipe- Suji Coconut Gujia
Print Recipe
"A popular Indian festive sweet made up of all purpose flour and stuffed with semolina, coconut and dried nuts."
Servings Prep Time
15-20 Pieces 10-15 Minutes
Cook Time
40-50 Minutes
Servings Prep Time
15-20 Pieces 10-15 Minutes
Cook Time
40-50 Minutes
Recipe- Suji Coconut Gujia
Print Recipe
"A popular Indian festive sweet made up of all purpose flour and stuffed with semolina, coconut and dried nuts."
Servings Prep Time
15-20 Pieces 10-15 Minutes
Cook Time
40-50 Minutes
Servings Prep Time
15-20 Pieces 10-15 Minutes
Cook Time
40-50 Minutes
Ingredients
For Dough
For Filling
Servings: Pieces
Instructions
  1. Sieve maida in a wide deep bowl, add ghee and mix well.
  2. Now add sufficient water to knead a medium soft dough. Cover and keep aside for 15-20 minutes.
  3. Meanwhile dry roast suji till golden brown in color.
  4. When done add grated coconut and mixed chopped nuts, roast for another 5-6 minutes.
  5. When done switch off the flame and let it cool down completely.
  6. Now check dough punch back and knead again to smooth.
  7. Divide the dough in to 15-20 equal sized small balls. Cover and keep aside.
  8. Now check if the filling has cooled completely, mix well with sugar. Keep aside.
  9. Now take a dough ball, roll in the flour and make a very thin disc of 3-4 inch diameter.
  10. Place 1-2 tbsp. filling the center and apply some water in the sides, fold in half.
  11. Now seal the gujia eith with fork or by hand, you may also do it easily with gujia mould. Do the same with all and keep aside covered with damp cloth.
  12. Now deep fry all the gujia on a medium heat until golden in color.
  13. Serve and Enjoy!
Recipe Notes
  • Be careful while sealing the gujia, otherwise it may open while frying.
  • Do not forgot to apply some water on the edges before sealing it.
  • Roll it to a very thin disc.
  • You can adjust the amount of stuffing as per the gujia size.
  • You may choose variety of nuts in filling.
  • The dough should not be very hard or soft, make it medium soft.

 

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Author: Vibhuti Jain

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