Gujiya (Karanji) Recipe
By: Team Ifairer | Posted: 17-10-2014
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Gujiya, Karanji, Karjikai, Kajjkayalu etc is same name for Gujiya, Diwali, holi must have sweet in our home is gujiya. Gujiya, namak para, sev is tradition in my parents home for every Diwali.
Ingredients
For Outer Layer
2 Cups - Plain Flour/Maida, 4 tbsp - Ghee or Oil, Oil - To Deep Fry
For Filling
2
Cups - Sooji/Semolina, 3/4 Cup - Mawa/Khoya (optional), 2 Cups -
Powdered Sugar, 1/2 tsp - Cardamom Powder, 1/2 Cup - Grated Dry
Coconut/Khopra, 2 tbsp - Raisins, 4 tbsp - Chopped Cashewnuts, 2 tbsp -
Poppy Seeds.
How to make
For outer layer, in a
wide bowl take flour, 4 tbsp oil and mix well, add water in small
quantity and make stiff dough same like we make for poori, cover with a
damp cloth and keep aside until required.
In a wok or kadai add
khoya/mawa and cook in slow flame for 2-3 minutes or until it's melts,
loosen up, off flame, keep aside. Dry roast sooji/rawa until light brown
and aromatic, keep stirring so it doesn't get burnt. Powder sugar with
cardamom seeds.
In a large bowl add roasted sooji/rava, cashew-nuts, raisins, poppy
seeds (I didn't used), dry grated coconut (khopra), powdered sugar and
mix well. Add khoya/mawa and mix well with hands to combine khoya with
sooji well. If you are not using khoya skip this step.