Gujia Stuffing. Easy and instant coconut stuffing for gujia recipe.

In this recipe I am sharing how you can prepare instant gujia stuffing that is known as gujia poor in Hindi, using sweetened coconut flakes that you will get easily in some local grocery stores. It’s really quick and easy to prepare and tastes delicious. Find out more easy desserts and sweet recipes in this blog. Check out Holi’s special Malai mawa recipe and 12 easy sweets for festivals.

Ingredients required to prepare gujia stuffing

• Ghee (clarified butter) 2 – 3 teaspoons
• Pistachios (broken) 2 tablespoons
• Almonds (broken) 2 tablespoons
• Cashews (broken) 2 tablespoons
• Raisins 1 tablespoon
• Sweetened coconut flakes (tender) 14 Oz (396g)
• Ground cardamom 1 teaspoon
• Condensed milk 1/4 cup

Short summary for preparing Gujia stuffing ~

Into a frying pan quickly saute some broken dry nuts in some ghee. Into it then add sweetened coconut tender flakes and mix. Saute these for some time and then add some ground cardamom and mix. Next, add condensed milk and give it a quick mix. Do not cook it further after adding condensed milk, just mix and turn off the flame. Allow the mixture to cool before stuffing your gujias.

Total Cook Time ~ 15 minutes approx.

Step by step method to prepare gujia stuffing

Use 2 to 3 teaspoons of ghee i.e clarified butter and saute some broken dry nuts that you want to use for your gujia. I have used 2 tablespoons of broken pistachios, 2 tablespoons of cashews, 2 tablespoons of almonds.

Give these a quick saute and then add 1 tablespoon of raisins. Mix in the raisins and then add the Flaked sweetened coconut into it.

The sweetened coconut pack has 14 Oz of flaked tender coconuts. i.e 396g. Saute these for 2 to 3 minutes and then add 1 teaspoon of freshly ground cardamom in it. Give these a mix.

Next, I have added 1/4 cup of condensed milk into it because I like the mixture to be a little sticky instead of the dry ones. You may add mawa, or grated paneer as well. This will make the consistency of the mixture slightly creamy and gooey and chewy in texture. Well, Do not cook it further after adding condensed milk. Just mix nicely and turn off the flame at this point. Cool sometime before you stuff these into your gujia.

This is easy to fill into the gujia no matter whether you are using a mold or shaping up with hands.

The texture of this mixture is not too dry nor too sticky, its just perfect and tasty.

Even while frying these it stays good inside. I am just sharing a few samples while I am frying these in the image below.

Print recipe below