Coconut Gujiya

13 Oct

kobbari_kova_kajjikaya
Coconut Gujiya.

Coconut is cooked in reduced milk and jaggery to make into soft mixture. The coconut mixture is then stuffed inside dough made with plain flour. The stuffed gujiya are then deep fried in oil till brown in color. Serve coconut gujiya once it cools down.
Makes: around 9 Coconut Gujiya.

Ingredients:

All purpose Flour/ Maida 1 Cup
Pure Ghee 1 Tbsp
Salt a pinch
Oil for deep frying

For the filling:

Fresh or Frozen Coconut 1 Cup(Scraped or Grated)
Jaggery 3/4 Cup (Grated)
Milk 3 1/4 Cups
Cardamom Powder a Big Pinch

Method of preparation:

Knead all purpose flour, ghee and salt into tight dough using sufficient water.
Leave the dough covered for at least an hour.
Divide the dough into around 9 portions.

Heat milk in a wide pan on medium heat.
Let the milk boil and reduce to almost quarter cup.
Keep stirring frequently to avoid scorching.
Stir in jaggery, coconut and cardamom powder.
Keep stirring and let jaggery melt completely.
Once the mixture comes together and forms a soft ball, remove from heat.
Let the mixture cool down a bit so it is easy to handle.
Divide the mixture into around 9 portions.

Take small lime sized ball out of the all purpose dough and roll into 6-8 inch somewhat thick flat disk.
Dust the all purpose flour so that the dough doesn’t stick to rolling pin.
Put a big spoonful of the coconut filling in the middle of disk.
Apply oil to the outer rim of the circle and fold the circle into half carefully to form a semicircle.
Press the edges tight and twist it all the way to tightly lock the stuffing inside.
Repeat the same with remaining dough and filling.

Heat oil in a pan on medium heat.
Test the oil with a small piece of dough.
When the dough floats to the top in no time, then the oil is ready.
Put each tightly packed gujhiya into hot oil and fry for 2-4 minutes or until it turns golden brown on both sides.
Remove onto absorbent paper.
Serve and store tight the remaining coconut gujiyas.
Notes: Instead of deep frying, you can use oven to roast the coconut gujiya.

Suggestions: Adjust sweetness with jaggery if necessary. If dough disk comes too thick, make sure to deep fry on low flame till insides are cooked well.
Variations: Check other variation of gujiya here.
Other Names: Coconut Gujiya.

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