A Gujarati delicacy, is made during festive occasions like Diwali, Weddings etc. The half moon shaped deep fried sweets  are stuffed with coconut.

Vedmi is also known as ghugra or singora.

This is a recipe given to me by my grandmother.  She made the best vedmi.

She would start making them after lunch and she would finish before tea time.  She would sit on a patlo (low wooden stool, used to sit on, when you had to sit on the floor) and make them.  She would get somebody to break the coconut and grate it on a coconut grater.  If you were experienced grating then it would take you  10 minutes to grate a coconut if you were a learner it would take you an hour.  The first layer of the coconut is sweet and moist so we would end up eating that and that bugged her.  She would then make the filling and cool it and then make them into vedmi.

Today we use the dried coconut to make it easier.



Vedmi folded











  • 2              tbsp butter
  • 2              tbsp crushed viriyari (aniseed)
  • 1              lb shredded coconut
  • 1              cup homo milk or evaporated milk
  • 1/2           tsp saffron
  •                 pinch yellow food coloring
  • 1/4           cup sugar
  • 1/4           tsp cardamom seeds crushed
  • 1              tbsp kas kas
  • 1/2           tsp saffron


  • 1/ 2           lb goor (jaggery)
  • 1               cup milk
  • 2               oz cup oil
  • 1               lb all purpose flour



  1. In a saucepan melt butter, add viriyari and stir fry for 1 minute.  Add the coconut and stir fry for about 5 min.
  2. Add the saffron and the food coloring  to the milk and microwave for 1 min.
  3. Add the milk to the coconut and cook on med heat for about 5 minutes.
  4. Add the sugar and cardamom seeds, nutmeg powder, sultans and cook for another 5 minutes till the sugar has melted and milk evaporated.
  5. Add Kas Kas and mix well.  The mixture should be thick.


  1. In a small saucepan heat the goor and milk on low heat till the milk is hot and goor melted.
  2. Sift the flour into a bowl and rub in the oil.  Add the goor mixture and make a soft dough using more milk if needed.
  3. Divide the dough into 22 equal balls. 
  4. Roll each dough into 5” circle.  Lightly brush the edges with water and place 1and half tablespoon of filling in the centre of the circle.
  5. Fold in half, gently press and seal the edges.
  6. Deep fry on med heat until golden brown.

If using a perogy maker divide dough into 4 parts, roll each part into 1/8 inch thick, cut circles with a round cutter and use the perogy maker to seal.  (Follow the instructions for the perogy maker)

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