Coconut Gujiya Recipe | How to Make Gujiya at Home
Coconut Gujiya is a popular Indian festive food. Gujiya is also popular in Odisha but in a different name.It is called as Karanji. While the Goan people also make this and call it Nevri.
Coconut Gujiya is a dry sweet. It can an be stored at room-temperature ,so my Mom always makes a pretty good amount of it. But it’s a different story that it won’t last meeting her expectation .We finish them just in two days.
Different Names of Coconut Gujiya
Though making Gujiyas is a common sight during the festival of light in the north part of India.While in Goa this is a part of Ganesh Chathurthi Celebration. But we enjoy making Gujiyas through out the year .
I celebrate every day of my Life. This time we too made Gujiyas for Ganesh Chathurthi like Goan people.The occasion of Ganesh Chaturthi gives us an opportunity to remember what Lord Ganesha stands for.It is one of the most pompous festivals in India.
In Goa a crispy fried stuffed dumpling is prepared during ‘Chovoth’ or Ganesha Chatthurthi which is called “Nevri” . A crescent shaped fried dessert with a crunchy exterior prepared from Maida,Coconut,dry-fruits ,semolina etc . Nevri is the other name of Coconut Gujiya.
Variation of Coconut Gujiya
The addition of Semolina in recipe brings that crunchy texture. You can’t miss that in your recipe. You can add dry-fruits like cashew ,almonds to the filling.In stead of Coconut ,you can make a filling using Mawa. Mawa Gujiyas are very popular in North-India.
You can also replace half of Miada with wheat-flour.In stead of deep frying ,these Coconut Gujiyas can be baked too.
Preheat your oven at 200 degree for 10 minutes. Do not forget to grease the tray with oil.Bake Coconut Gujiyas for 10-12 minutes until they are golden brown. Let it cool completely before you store these Karanji in an air-tight container.