Delicious Coconut Jaggery Gujiya Recipe for Holi Celebrations
Delightful Coconut Jaggery Gujiya: No Holi celebration is complete without the delightful scent of Gujiyas wafting through your home! While traditional Gujiyas made with mawa and sugar are a staple, this year, consider a healthier twist. For those with a sweet tooth who prefer to avoid sugar, Coconut Jaggery Gujiyas, crafted with fresh coconut and jaggery, are an excellent alternative.
These Coconut Jaggery Gujiyas are not only scrumptious but also packed with health benefits from coconut and jaggery. Let’s dive into the complete recipe and explore its advantages.
Ingredients for the Dough: 1 cup refined flour, a pinch of salt, 3 tablespoons clarified butter (for kneading), and 2 tablespoons water (as needed). For the filling: 1 cup thickened milk, 1 cup condensed milk, 1 cup finely ground jaggery or sugar substitute, 100 grams finely chopped cashews, 100 grams coconut powder, oil or ghee for frying, and 1 tablespoon sugar syrup for coating.
Step-by-Step Guide to Making Coconut Gujiya: Begin by combining the flour, a pinch of salt, and ghee in a mixing bowl. Use your hands to rub the mixture until it starts to bind. Gradually add water and knead into a firm dough. Divide the dough into small balls and cover them for 15 minutes.
Prepare the Filling: In a pan, combine condensed milk, jaggery (or sugar), chopped cashews, and coconut powder. Cook this mixture on low heat for about 3 minutes until it thickens and reaches a smooth consistency. Remove from heat and allow it to cool.
Form the Gujiya: Roll a ball of dough into a round puri. Place the coconut-jaggery filling in the center, moisten the edges with water, and fold the puri to seal it tightly. A mold can also be used for shaping.
Frying: Heat oil in a pan over medium heat. Carefully add the gujiyas and fry until they turn golden brown and crispy on both sides.
Serving Suggestions: Allow the fried gujiyas to cool slightly. Dip them in sugar syrup and remove. Your crispy coconut gujiyas are now ready to be enjoyed!
Helpful Tips: Always chop or grate the jaggery finely to ensure it dissolves quickly with the condensed milk. Avoid overcooking the mixture after adding jaggery to prevent the filling from hardening. For an attractive finish, sprinkle finely chopped pistachios or saffron strands on top after syrup dipping. For special occasions, consider adding silver work to the gujiyas for a regal touch.
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