Coconut Stuffed Wheat Flour Gujiya
#EC
Holi is incomplete without Gujiya.
This Holi made Wheat Flour Gujiya with Coconut Stuffing to have healthier version but if you prefer to make it with all-purpose flour, that too will come out as nice as this one.
Tried this recipe for the very first time and it came out wonderful. Challenging to prepare it with hands without using mould, but it went well. 20 to 25 gujiyas are made with just 2 cups of wheat flour. Give it a try and you will love the creation.
Coconut Stuffed Wheat Flour Gujiya
#EC
Holi is incomplete without Gujiya.
This Holi made Wheat Flour Gujiya with Coconut Stuffing to have healthier version but if you prefer to make it with all-purpose flour, that too will come out as nice as this one.
Tried this recipe for the very first time and it came out wonderful. Challenging to prepare it with hands without using mould, but it went well. 20 to 25 gujiyas are made with just 2 cups of wheat flour. Give it a try and you will love the creation.
Cooking Instructions
- 1
Take all ingredients together to make gujiya. To begin with, knead dough for gujiya filling. Put wheat flour in a bowl and add ghee in it.
- 2
Mix it well and check that it should come out to be slightly in a binding consistency by taking it in your hands. Then add warm water little at a time and begin to knead soft dough.
- 3
Cover the dough and let it rest for 30 minutes. In the meantime, prepare gujiya stuffing.
- 4
First, heat ghee in a kadhai. Add nuts and toast on medium flame until they turn aromatic. Take it out from the Kadhai and allow to cool.
Note - Used almonds and black raisins for stuffing. Choose any nuts of your choice. Raisins goes perfect in gujiya stuffing.
- 5
Add little more ghee within the same kadhai, and toast desiccated coconut on low heat till it changes to little golden brown in color.
- 6
Switch off the flame and allow to cool. Then add powdered sugar in it.
Note - Do not add sugar in hot desiccated coconut as sugar will leave water and make the stuffing wet and moist.
- 7
Add Fried nuts and raisins. Mix it well and keep aside.
Tip: If the filling seems very dry, add just little amount of milk in the filling to make it moist.
- 8
Knead the rested dough once again with little ghee and begin to make gujiya.
- 9
Take ball size of the dough and roll into a thin circle. With the help of katori, make round circles of equal size by pressing it. Remove the extra dough and keep it again with a kneaded dough.
Note - Katori is used to have round shape, you may use any other round sharp thing to give it a shape.
- This method is used to prepare gujiya without the mould. You can use mould and put thin layer of gujiya with its stuffing within the mould and seal it properly.
- 10
Put prepared gujiya filling in the half fold and fold it with the other half. Seal it properly by applying a thin layer of water on the edges with the help of your hands. Try not to press gujiyas from the center.
Note: Be gentle while taking gujiyas in your hands during stuffing or while putting in oil for frying. They may tear out.
- 11
Seal the edges with the impressions of the fork. Now gujiya is ready for frying. Prepare the rest of the gujiya by following the same step. Seal the gujiya properly otherwise they will open up during frying.
- 12
Heat oil in a kadhai and begin to fry gujiya on low flame until they turn crispy and golden brown in color. Remove from oil and drain on paper tissue. Gujiya is ready to serve.
Tip: Mustard oil is used in frying. You may use Refined Oil or Desi Ghee!
- 13
Garnished it with rose petals. Enjoy the Feast!
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