Gujia with Coconut Filling - Nuereos - Karanji Recipe

By Sanjeevdwivedi (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC BY 3.0 (http://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons
Ratings (16)
  • Total: 2 hrs
  • Prep: 90 mins
  • Cook: 30 mins
  • Yield: Makes 20 gujias

Made all over India as a festival sweet, Gujias or Nuereos differ only slightly from region to region. In some states, like Uttar Pradesh, the filling is made with sweetened khoya (milk thickened almost to a solid state) and nuts while in others like Goa, it consists of shredded coconut, nuts, and jaggery. This version uses the coconut filling.

Ingredients

  • 17.6 oz.(500 gms) all-purpose flour
  • 6-7 tbsps of ghee (do not melt the ghee)
  • 1 1/2 cup coconut (fresh grated)
  • 1/2 cup cashew nuts ​(chopped fine)
  • 1/2 cup small raisins (chopped fine)
  • 1/2 cup almonds (cut into very thin slivers)
  • 1/2 kg sugar
  • 1/2 cup water
  • 1/2 tsp cardamom powder
  • vegetable, sunflower, canola oil or ghee for deep frying

Steps to Make It

  • In a flat dish, mix the flour and ghee to form a crumbly mix that just about holds together.

  • Add water a little at a time and knead to form a firm dough. When done, cover the dough with a damp tea towel or muslin and keep it aside.

  • Roast the coconut on a very low flame till it is a pale reddish color. Keep aside.

  • Mix the sugar and water in a pan and cook till the sugar is fully melted. Now allow thickening a little.

  • Add the coconut, raisins, cashews, almonds and cardamom powder and mix well. Remove from fire and keep aside to cool.

  • Divide the prepared dough into equal sized portions and make them into balls.

  • Roll these balls out into circles about 4-5" wide.

  • Put a heaped tablespoon of filling in the center of each circle and fold over into a semi-circle. Pleat the edges to seal and keep aside. Repeat the filling process for all the circles.

  • Once all your dough and filling is used up, heat oil on a medium flame and deep fry the gujias.

  • Drain them on paper towels and store in an air-tight container.