Go Back
Coconut and Gur Bake Recipe
Ravi Sharma

Coconut and Gur Bakes

Chewy, golden coconut and gur bakes made the traditional way, with no refined sugar. Soft inside, lightly crisp at the edges and scented with cardamom, they're a simple festive treat for Diwali.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 12 Bakes
Course: Dessert, Snack
Cuisine: Indian
Calories: 230
Ingredients Method Notes

Ingredients
  

For The Bakes
  • 1½ cups grated coconut fresh or desiccated
  • ¾ cup grated or powdered gur jaggery
  • 1 cup whole wheat flour
  • ¼ cup rice flour or semolina suji
  • ⅓ cup ghee melted
  • 3-4 tbsp milk as needed
  • ½ tsp cardamom powder
  • ½ tsp baking powder
  • 1 pinch salt
Topping
  • A few cashew or almond pieces
  • A little extra coconut for sprinkling

Method
 

  1. Warm a pan on low heat and add the grated coconut and gur. Stir for 3 to 4 minutes until the gur melts and coats the coconut. If using desiccated coconut, add 2 tablespoons of milk. Switch off the heat and cool completely.
  2. Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
  3. In a large bowl, mix the whole wheat flour, rice flour, baking powder, cardamom and salt. Add the melted ghee and rub it in with your fingers until the mixture looks like breadcrumbs.
  4. Add the cooled coconut and gur mixture and mix well.
  5. Add milk a spoonful at a time until the dough holds together when pressed. It should be soft but not sticky.
  6. Roll small portions into balls, flatten lightly into thick rounds, and place on the tray with space between each. Press a piece of nut on top.
  7. Bake for 18 to 22 minutes, until the edges turn golden brown.
  8. Rest on the tray for 10 minutes. They firm up as they cool.

Notes

  • Cool the coconut and gur mixture fully, or it will melt the ghee and make the dough greasy.
  • Use fresh coconut for the best flavour. If it's very moist, squeeze out the extra water.
  • Powder the gur so it melts evenly.
  • Don't overbake. Gur browns quickly, so take them out when the edges are golden.
  • Vegan: use coconut oil instead of ghee and coconut or almond milk.
  • Gluten-friendly: use only rice flour with a little extra ghee. The bakes will be more crumbly.
  • Sesame twist: add 2 tablespoons of roasted white sesame seeds.
  • Bar version: press the dough into a lined square tin and bake for 25 minutes.
  • No oven: bake in a covered kadhai on low heat with a stand inside for 25-30 minutes. Check the bottoms from 20 minutes.
  • Storage: 5 days at room temperature with desiccated coconut (up to 7), or up to 7 days in the fridge with fresh coconut.