Ingredients
Difficulty : Medium
Serves : 10
Cooking Steps
- 1Prepare the Coconut Filling:
- 2Heat a kadai over medium flame.
- 3Add 3 cups shredded coconut, 1½ cups sugar, and 4 cardamom pods.
- 4Mix well and cook for a few minutes.
- 5Add 2 teaspoons sesame seeds and mix thoroughly.
- 6Cook for another 2–3 minutes, then turn off the flame.
- 7Keep the filling aside to cool.
- 8Prepare the Coconut Milk:
- 9Add ¾ cup shredded coconut to a blender.
- 10Add a little water and blend well.
- 11Strain the blended coconut mixture into two separate bowls.
- 12Keep the first strained coconut milk for preparing the dough.
- 13Keep the second strained coconut water/milk separately. It is optional and can be used only if the dough needs extra moisture.
- 14Prepare the Dough:
- 15Take the first coconut milk in a mixing bowl.
- 16Add 3 eggs and ¼ teaspoon salt and mix well.
- 17Add 1 cup rice flour and 2 cups Maida.
- 18Mix well and knead into a soft, smooth dough.
- 19If the dough feels dry, add a little of the second coconut milk, as needed.
- 20If the dough is already soft, there is no need to use the second coconut milk.
- 21Shape the Gujiya:
- 22Make the dough into a smooth ball and divide it into equal portions.
- 23Take one portion and roll it out.
- 24Cut a round shape using a round cutter.
- 25Place the round dough inside a gujiya mould.
- 26Add the prepared coconut filling in the center.
- 27Close the mould and press firmly to seal the gujiya.
- 28Repeat the same process with the remaining dough and filling.
- 29Fry the Gujiya:
- 30Heat sufficient oil in a kadai.
- 31Carefully place the gujiyas into the hot oil.
- 32Fry on medium flame, turning occasionally.
- 33Fry until they become golden brown and crispy.
- 34Remove and drain the excess oil.
- 35Crispy Coconut Gujiya is ready to serve!
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