Melt-in-Your-Mouth Coconut Gujiyas: A Vegan Delight for Festival Celebrations!
These crispy, golden dumplings filled with a sweet and fragrant coconut filling are a classic Indian sweet, especially during Holi / Diwali. This recipe presents a delicious vegan version of the traditional gujiya, perfect for those who follow a plant-based diet without compromising on flavour or tradition.
| Course | Cuisine | Servings | Preparation Time | Cooking Time | Calories |
|---|---|---|---|---|---|
| Dessert | North India | 20 | 30 minutes | 20 minutes | 200 per gujiya |
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 2 tablespoons ghee/coconut oil
- ¼ teaspoon salt
- Water (as needed)
For the Filling:
- 1 cup unsweetened desiccated coconut
- ½ cup powdered sugar
- ¼ cup chopped mixed nuts (cashews, almonds, pistachios)
- 1 tablespoon raisins
- ½ teaspoon cardamom powder
- 2 tablespoons ghee/coconut oil
For Frying:
- Vegetable oil
Method:
- Make the Dough: Combine flour, ghee/oil, and salt in a bowl. Gradually add water, kneading until you have a soft, pliable dough. Cover and rest for 30 minutes.
- Prepare the Filling: Heat ghee/oil in a pan. Toast coconut for 2-3 minutes until golden. Add powdered sugar, nuts, raisins, and cardamom powder. Mix well and cook for 5 minutes, stirring continuously. Cool completely.
- Shape the Gujiyas: Divide the dough into equal balls. Roll each ball into a thin disc. Place a spoonful of filling in the center. Fold the disc in half, forming a crescent shape. Seal the edges using a fork or gujiya mold.
- Fry the Gujiyas: Heat oil in a deep pan. Fry the gujiyas in batches until golden brown. Drain on paper towels.
- Enjoy! Serve warm or at room temperature.
A Special Note:
These coconut gujiyas are not just delicious but also hold a special place in my heart. They were a staple treat during Diwali celebrations at my grandmother’s house, filled with the aroma of spices and warm ghee. Every bite brings back those happy memories, making them even more enjoyable. The vegan version allows me to share this tradition with everyone, regardless of dietary restrictions, and still experience the same heartwarming flavors. So, try this recipe, create your own memories, and celebrate the joy of Diwali with these melt-in-your-mouth coconut gujiyas!
Tips:
- You can adjust the sweetness of the filling to your preference.
- For a richer flavor, use khoya (evaporated milk solids) instead of desiccated coconut.
- If the dough is too dry, add a little more water.
- Be careful not to overcrowd the pan while frying.
- Store leftover gujiyas in an airtight container at room temperature for up to 5 days.
I hope you enjoy this recipe!
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