Gujiya With Coconut Filling

Coconut-filled gujiya

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Prep: 90 mins
Cook: 30 mins
Total: 2 hrs
Servings: 20 servings
Yield: 20 gujiyas
Nutrition Facts (per serving)
359 Calories
17g Fat
50g Carbs
4g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 359
% Daily Value*
Total Fat 17g 22%
Saturated Fat 5g 26%
Cholesterol 10mg 3%
Sodium 42mg 2%
Total Carbohydrate 50g 18%
Dietary Fiber 2g 7%
Total Sugars 28g
Protein 4g
Vitamin C 0mg 1%
Calcium 18mg 1%
Iron 2mg 10%
Potassium 122mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Made all over India as a festival sweet, gujiyas (also known as karanji 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.


  • 17.6 ounces (500 grams) all-purpose flour

  • 6 to 7 tablespoons ghee

  • 1 1/2 cups grated fresh coconut

  • 17.6 ounces (500 grams) sugar

  • 1/2 cup water

  • 1/2 cup small raisins, finely chopped

  • 1/2 cup cashews, finely chopped

  • 1/2 cup almonds, slivered

  • 1/2 teaspoon ground cardamom

  • Vegetable oil, or ghee, for deep-frying

Steps to Make It

  1. Gather the ingredients.

  2. On a flat dish, mix the flour and ghee to form a crumbly dough that just holds together.

  3. 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 put aside.

  4. Toast the coconut on a very low flame until it is a pale reddish color. Put aside.

  5. Mix the sugar and water in a pan and cook until the sugar is fully melted. Allow it to thicken slightly.

  6. Add the coconut, raisins, cashews, almonds, and cardamom to the syrup and mix well. Remove from fire and place aside to cool.

  7. Divide the prepared dough into equal-sized portions and hand-roll them into balls.

  8. Flatten the balls out into circles about 4 to 5 inches wide.

  9. Put a heaped tablespoon of filling in the center of each circle and fold over into a semicircle. Pleat the edges to seal. Repeat the filling process for all the circles.

  10. Once all your dough and filling is used, heat oil or ghee over a medium flame and deep fry the gujiyas.

  11. Drain them on paper towels and store in an airtight container.