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Print Recipe
 MAWA GUJIYA / KARANJI ~ HOLI SPECIAL
Course snack
Cuisine north indian
Prep Time 		20 minutes

Cook Time 		30 minutes
Servings
piece
Ingredients
For the crust :
For filling :
  • 250 gms Mawa Khoya /
  • 1 cup Coconut – grated / scrapped
  • 1/2 tsp Cardamom powder
  • 2 tbsp sooji Roasted
  • 1 cup nuts cashews raisins Roasted like , , chirongi
  • Oil – for deep frying
Course snack
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
piece
Ingredients
For the crust :
For filling :
  • 250 gms Mawa Khoya /
  • 1 cup Coconut – grated / scrapped
  • 1/2 tsp Cardamom powder
  • 2 tbsp sooji Roasted
  • 1 cup nuts cashews raisins Roasted like , , chirongi
  • Oil – for deep frying
Instructions
  1. How to make the dough :
  2. Sieve all purpose flour twice in a large mixing bowl.
  3. Add ghee and mix with hands to make the flour crumbly.
  4. Now start adding warm water gradually and knead the flour to make a firm dough.
  5. Cover the dough with a muslin cloth and keep aside. Meanwhile prepare the filling.
  6. Heat 1 tsp of ghee in a wok and roast all the chopped nuts and keep aside.
  7. In the same wok, roast sooji/ semolina and keep aside.
  8. Now add mawa/ khoya in the wok and roast it till dark brown in color.
  9. 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.
  10. Turn off the gas and allow the filling mixture to cool down completely in room temperature.
  11. Refer the pictures below …
  12. Pinch a lemon sized ball from the dough and roll it to make a puri on the dusted counter.
  13. 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.
  14. Take a spoon full of filling and place on one side of the poori.
  15. Close the mold and press it nicely so that the edges get sealed properly.
  16. Remove the extras with your hand.
  17. Carefully open the mold and take out the shaped gujiya and place it on a plate/tray.
  18. Similarly make more gujiyas from the left over dough and filling.
  19. How to fry Gujiyas/ Karanjis :
  20. 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.
  21. 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.
  22. Transfer it on a kitchen towel to soak excess oil.
  23. Similarly soak rest of the gujiyas and keep aside on the kitchen towel.
  24. Once the gujiyas are cool, you can garnish them with silver leaf as well.
  25. Store the gujiyas in an air tight container and consume it within a week.
Recipe Notes

If you liked this recipe, please drop in your feedback in comments below. Thanks for stopping by!

Happy Holi !!!

Love : Shaheen

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