Flaky pastries with sweet fillings or also known as fried dumplings made with all purpose flour or wheat flour and stuffed with milk solids, coconut and nuts is known as Gujiya or Karanji. Mostly made in Northen part of India during festivals like Holi or Diwali. These Gujiyas have significant shape and the filling is done with hands. Mostly the gujiyas are shaped into a sphere with khoya and roasted nuts filling. Sometimes, to acquire a grainy texture, semolina/ roasted sooji is also added with the filling. It;s Holi time in India and i can already smell the festivity in the air. After making some delicious Mawa Kachori, i simply thought to try my hands on these sweet loaded Gujiyas as i had some mawa left in my fridge. Also because this recipe was not yet updated in my blog, i had enough reasons to try out. Though i have seen my mom shaping the gujiyas with hand, but i got a Gujiya making mold that is now a days easily available in any good utensil shop. It really makes the work easy and it’s very time saving gadget. I have tried to show the step by step pictures of how i used my mold to shape the gujiyas. Now now let us quickly proceed towards the recipe…
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
piece
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- 2 cups All purpose flour - / 400 gms
- 2 1/2 tbsp Ghee
- 1 cup water Warm - for kneading
Ingredients
For the crust :
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- How to make the dough :
- Sieve all purpose flour twice in a large mixing bowl.
- Add ghee and mix with hands to make the flour crumbly.
- Now start adding warm water gradually and knead the flour to make a firm dough.
- Cover the dough with a muslin cloth and keep aside. Meanwhile prepare the filling.
- Heat 1 tsp of ghee in a wok and roast all the chopped nuts and keep aside.
- In the same wok, roast sooji/ semolina and keep aside.
- Now add mawa/ khoya in the wok and roast it till dark brown in color.
- Add cardamom powder and keep stirring. Now add all the roasted nuts, semolina and coconut into the khoya and mix it nicely till everything incorporates well.
- Turn off the gas and allow the filling mixture to cool down completely in room temperature.
- Refer the pictures below ...
- Pinch a lemon sized ball from the dough and roll it to make a puri on the dusted counter.
- Take the gujiya making mold, open it and place the rolled poori over it . Make sure the size of the poori should be larger than the open mold.
- Take a spoon full of filling and place on one side of the poori.
- Close the mold and press it nicely so that the edges get sealed properly.
- Remove the extras with your hand.
- Carefully open the mold and take out the shaped gujiya and place it on a plate/tray.
- Similarly make more gujiyas from the left over dough and filling.
- How to fry Gujiyas/ Karanjis :
- Heat sufficient oil in a wok. Drop in a small ball of dough into the oil, and if it immediately rises up, the oil is ready.
- Simmer the gas flames and drop in one gujiya carefully into the oil. Fry it in low flames from both sides till light golden in color.
- Transfer it on a kitchen towel to soak excess oil.
- Similarly soak rest of the gujiyas and keep aside on the kitchen towel.
- Once the gujiyas are cool, you can garnish them with silver leaf as well.
- Store the gujiyas in an air tight container and consume it within a week.
If you liked this recipe, please drop in your feedback in comments below. Thanks for stopping by!
Happy Holi !!!
Love : Shaheen
1 comment
lovely!!!!!!!