Coconut Jaggery Gujiya Recipe: It's impossible to celebrate Holi without the aroma of Gujiyas filling your home! While you've likely eaten traditional Gujiyas made with mawa and sugar many times, this year you might want to try something new. If you're a sweet tooth but avoid sugar, Coconut Jaggery Gujiyas, made with fresh coconut and jaggery, are the best choice this year.

Coconut Jaggery Gujiyas are not only delicious, but the coconut and jaggery properties are also beneficial for your health. Let's learn the complete recipe and its benefits.

Ingredients: To prepare the dough: Refined flour: 1 cup, Salt: a pinch (to taste), Clarified butter: 3 tablespoons (for kneading), Water: 2 tablespoons (as needed), For the filling: Thickened milk: 1 cup, Condensed milk: 1 cup, Jaggery/Sugar substitute: 1 cup (finely ground), Cashews: 100 grams (finely chopped), Coconut powder: 100 grams, Oil/Ghee: for frying, Sugar syrup: 1 tablespoon (for coating).

Step-by-Step Recipe for Coconut Gujiya: First, add the flour, a pinch of salt, and ghee to a mixing bowl. Rub it together with your hands until the flour begins to bind together. Now, add water little by little and knead into a stiff dough. Cut this dough into small balls and leave them covered for 15 minutes.

Prepare the stuffing - Heat a pan and add condensed milk, jaggery (or sugar), chopped cashews, and coconut powder. Cook this mixture over low heat for about 3 minutes. When it thickens and becomes a smooth consistency, turn off the heat and let it cool.

Shape the gujiya - Take a ball of dough and roll it into a round puri. Place the prepared coconut-jaggery stuffing in the center of the puri. Apply a little water to the edges with your fingers and fold the gujiya to seal the edges tightly. (You can also use a mold.

Fry - Heat oil in a pan. Keep the flame on medium and gently add the gujiyas. Fry them until they are golden brown and crispy on both sides.

Serve like this: Let the fried gujiyas cool slightly. Then dip them in a little sugar syrup and remove them. Your crispy coconut gujiyas are ready to serve!

Tips: Always chop or grate the jaggery finely so it dissolves quickly and evenly with the condensed milk. Be careful not to overcook the mixture after adding the jaggery, otherwise the stuffing may harden. To make it even more attractive, sprinkle finely chopped pistachios or saffron strands on top after dipping them in the syrup. For special guests, you can also add silver work to the gujiyas, giving them a royal, market-like appearance.

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