Tuesday, March 3, 2015

Gujiya or Karanji recipe

Gujiya or karanji

Gujiya or Karanji is a traditional Indian sweet as well as snack. Gujiya made during the festive occasion of Holi, Diwali, chhat parv etc. Bihari call it "pirankiya". It is a great combination of sweet mixture of rava or sooji (semolina), sugar, mawa, cardamom and dry fruits. Gujiya or Karanji can be stored for 1-2 weeks. 

Ingredients : 

For the Gujiya dough, 
  • 2 cups all purpose flour (Maida)
  • 2 tbsp oil or deshi ghee 
  • water 
  • Oil or ghee for frying 
For the stuffing, 
  • 1 nos grated coconut 
  • 1 cup semolina (sooji or rava)
  • 1 tsp ghee
  • 1/2 cup mawa or khoya
  • 1 cup sugar
  • 1 tsp cardamom powder 
Method : 

For the stuffing method,

Heat 1 tsp ghee in a pan, add semolina and  roasted for 5-7 minutes on the medium flame. Roasted semolina keep aside to cool. Now same pan, add coconut and sugar and saute on a slow flame till the sugar melted. Now add maawa and mix well and remove from the flame and add cardamom powder and keep aside to cool. Now after cool, add semolina in the cool coconut mixture and both mix well. Now ready to your gujiya stuffing mixture and keep aside.

For the gujiya method, 

 Take the flour in a large bowl and add the hot ghee over the flour and mix well. Now add the water and knead into a soft and smooth dough. Now divide the dough into 20-22 equal portion and roll out each portion as a puri size. Now spoon about 2 tbsp of stuffing mixture in the center of each puri and fold the half moon shape. Wet the edges with the little water and  then join by pinching the edges. Then fold the dry semicircle over the moistened semicircle and firmly press the edges together so they stick to each other well and repeat the same process for the remaining ingredients. 
Now heat oil or ghee in a pan and deep fry Gujiya or karanji the medium flame till it turns light golden brown and drain on an absorbent paper. Serve, hot and cool. 

Stuffing mixture 

Step 1.

Step 2.

Step 3.

Step 4.

Step 5.

Step 6.

Step 7.



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