How to make Vegan Gujiya - SK Khazana -

These gujiyas can be enjoyed not only by the vegans but also by diabetics

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Desiccated coconut (डेसिकेटेट कोकोनट/ सूखे नारियल का बूरा), Whole wheat flour (atta) (आटा)

Cuisine : Indian

Course : Mithais

For more recipes related to Vegan Gujiya - SK Khazana checkout Instant Coconut Laddoo. You can also find more Mithais recipes like Pineapple Sheera in Tarts Lavang Latika Makhana Burfi Kesari Bhaat

Vegan Gujiya - SK Khazana

Vegan Gujiya - SK Khazana Recipe Card


Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Prep Time : 41-50 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Vegan Gujiya - SK Khazana Recipe

  • Desiccated coconut 1 cup

  • Whole wheat flour (atta) 2 cups

  • Cashew butter 1/2 cup

  • Date paste 2 tablespoons

  • Green cardamom powder 1/4 teaspoon

  • Nutmeg powder a pinch

  • Stuffing

  • Cashewnuts 10-12

  • Almonds 10-12

  • Pistachios 10-12

  • Dried dates powder 1 1/2 tablespoons


Step 1

To make coconut butter, take desiccated coconut in a blender jar. Blend till it turns into a smooth paste, scraping the sides in between.

Step 2

Take whole wheat flour in a parat, add 2 tbsps coconut butter,cashewnut butter, date paste, green cardamom powder and nutmeg powder and mix well. Add sufficient water and knead into soft dough. Set aside for 30 minutes.

Step 3

To make the stuffing, heat a pan, add cashewnuts, almonds and pistachios. Cool and transfer the roasted nuts into a blender jar and blend to a fine powder. Preheat oven to 180˚C.

Step 4

Transfer the powder into a bowl, add dried date powder and mix well.

Step 5

To making gujiyas, divide the dough into equal poritons and shape them into balls. Slightly flatten them and roll into small discs.

Step 6

Place a small portion of the stuffing in the centre of the disc. Apply water on the edges and fold in half, press and pinch the sides to seal.

Step 7

Place the gujiyas on a baking tray, keep the tray in the preheated oven and bake for 15-20 minutes. Allow to cool slightly.

Step 8

Arrange them on a serving platter and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.