Chocolate Gujiya with Coconut and Walnuts | How to make Chocolate Gujiya with Coconut and Walnuts

By Vanitha Bhat  |  2nd Nov 2017  |  
5 from 1 review Rate It!
  • Photo of Chocolate Gujiya with Coconut and Walnuts by Vanitha Bhat at BetterButter
Chocolate Gujiya with Coconut and Walnutsby Vanitha Bhat
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

1

1

About Chocolate Gujiya with Coconut and Walnuts Recipe

Crispy, flaky chocolate gujiyas filled with coconut, chocolate and walnuts for a festive and chocolaty treat!!

Chocolate Gujiya with Coconut and Walnuts is a delicious dish which is liked by the people of every age group. Chocolate Gujiya with Coconut and Walnuts by Vanitha Bhat is a step by step process by which you can learn how to make Chocolate Gujiya with Coconut and Walnuts at your home. It is an easy recipe which is best to understand for the beginners. Chocolate Gujiya with Coconut and Walnuts is a dish which comes from Indian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Chocolate Gujiya with Coconut and Walnuts takes 30 minute for the preparation and 30 minute for cooking. The aroma of this Chocolate Gujiya with Coconut and Walnuts make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Chocolate Gujiya with Coconut and Walnuts will be the best option for you. The flavor of Chocolate Gujiya with Coconut and Walnuts is unforgettable and you will enjoy each and every bite of this. Try this Chocolate Gujiya with Coconut and Walnuts at your weekends and impress your family and friends.

Chocolate Gujiya with Coconut and Walnuts

Ingredients to make Chocolate Gujiya with Coconut and Walnuts

  • 1 ¼ cups maida/all purpose flour
  • 2 tbsp plus 1 tsp fine suji/semolina/chiroti rava
  • 2 tbsp plus 1 tsp melted ghee/clarified butter or oil
  • Pinch salt
  • For the filling:
  • 1 cup unsweetened coconut powder
  • ¼ cup powdered sugar
  • ½ cup finely grated chocolate (I have used mix of dark and milk)
  • ¼ cup coarsely chopped walnuts
  • ½ to 1 tsp cinnamon powder
  • oil for deep frying

How to make Chocolate Gujiya with Coconut and Walnuts

  1. To make the outer dough for gujiya: In a large bowl, mix 1 cup maida/flour, 2 tbps suji/semolina, 2 tbsp melted ghee/oil and pinch salt to form a crumbly mixture.
  2. Add water and make a fairly stiff but pliable dough and keep aside, covered. In the same bowl, mix ¼ cup maida, 1 tsp melted ghee, 1 tsp suji and 2 tsp cocoa powder with water to make another ball of chocolate dough.
  3. Now mix both the doughs roughly, to make a single dough with a marbled chocolate effect. Do not knead too much; we need a marbled effect of the cocoa dough. Keep aside for 15 to 20 minutes, covered.
  4. To make the coconut-chocolate filling: In a large bowl, mix coconut powder, grated chocolate, walnuts, powdered sugar and cinnamon powder. Make an even mixture and keep aside.
  5. To make the gujiyas: Take a small golf ball sized piece of dough and roll using a rolling pin to a thin round disc. Place the rolled dough into a gujiya mold and gently fill with a teaspoon of two of the filling.
  6. Moisten dough where it touches the edges of the mold. Gently but firmly close the mold and press well, especially at the edges. Remove excess dough which is outside the mold and then open the mold.
  7. Gently remove the molded gujiya and place aside on a plate. Continue with the same procedure with the rest of the dough.
  8. Make sure all the gujiyas are well sealed at the edges (or else press gently wherever it is opening) or the filling will spill out into the oil and make a mess while frying!
  9. If you do not have a mold, roll dough into small discs, place filling in the center and fold over to form a crescent shape. Seal the edges well by pressing well after moistening them with water and press with fork at the edges.
  10. Heat oil for deep frying and once the oil is hot, reduce the flame to medium low and gently fry on low heat, turning often until the gujiyas are golden and crisp.
  11. Remove and place on absorbent paper towel lined plate to blot out the excess oil. Serve crisp, golden chocolate gujiyas filled with coconut, chocolate and walnuts, warm or at room temperature.
  12. For a more chocolaty experience, drizzle melted chocolate over it or even better, dip half of each gujiya in melted chocolate and serve after the chocolate has set!!

My Tip:

Instead of grated chocolate, you can use small chocolate chips instead. Use any kind of chocolate you like; dark, milk, white etc. This same recipe can be used to make the traditional samosa shape instead of using the mold or making a crescent shape. Add any kind of nuts in the filling or just omit it if you do not prefer nuts. Do not overfill the pastries as they may tend to spill out.

Reviews for Chocolate Gujiya with Coconut and Walnuts (1)

Astha Gulati2 years ago

I really want to try this.
Reply
Vanitha Bhat
2 years ago
Thanks so much <3 Please do try Astha :) :) It comes out yummy, crispy and chocolaty!!!

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