Ghujjia/ Karanji/ Coconut Filled Hand Pies


250 grams of all purpose flour
125 grams of khoya
400 grams of castor sugar (bura or powdered sugar)
2 tablespoons of ghee (clarified butter)
1 tablespoon of muskmelon (cantaloupe) seeds
1 tablespoon of Chironji (Buchanania lanzan Seeds)
1 tablespoon of raisins
1 teaspoon of ground cardamom powder
½ cup of dessicated coconut
1 dumpling mould


1. In a large bowl, add flour & ghee. Knead the dough using water. The dough should be firm to touch. Cover with a wet muslin cloth for few minutes.
2. In a small pan, lightly roast the khoya. Add muskmelon seeds, chironji, raisins, coconut & cardamom powder. Allow the mixture to cool down to room temp. Add sugar quickly to prepare the filling.
3. Make small balls from the dough. Roll out each ball into a circle. It should be big enough to cover the dumpling mold with a little overhang. Fill in about 1 Tbsp filling in the center. Gently rub a wet finger (you can keep a bowl of water & dip your finger) around the edges of the mold & quickly close the mold. Wet finger will seal the mold well. Press & remove any extra dough outside the edges. Open the mold, gently remove the dumpling. Cover the dumpling with a slightly wet muslin cloth & continue with other dumplings.
4. Heat oil in a deep wok, once the oil is hot fry the dumplings. Serve warm with tea or as sweet.


A delicious and satisfying coconut filled sweet hand-pie as a snack or for the festive season.