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Karanji Recipe/Gujiya Recipe

crispy gujia cover

Hi buddies!!! In diwali we all rush to prepare different snacks and desserts, while karanji requires a little more time and hard work. Scrumptious semicircular diwali dessert.

semi circle gujia

Here, I am sharing my mom’s special recipe for karanji. Even I and my mom make karanji on Rajab. Rajab is the momedian festival, on this occasion karanji is had with kheer and it tastes delicious.

semi circle karanji

Karanji contains the rich flavour of roasted – unsweetened coconut flakes, rawa/sooji/semolina, dry fruit and cardamom powder. Avoid powdered sugar/icing sugar/pitti sugar to stuffing as karanji could be stored for few weeks and it might harden the stuffing in couple of days. Now u must be having question that how will sugar melt? Relax!! While preparing the stuffing water is added to it, so half of the sugar melts and rest at the time of frying with the help of heat.

delicious dessert

Whereas dough should be of medium consistency not be too soft or stiff. Corn flour makes the outer cover of karanji crispyyy. Now lets see how to make karajis/Gujias.

crispy karanji cover

For the purpose of measurement, 1 cup = 250ml.

Ingredients

For stuffing

  • Rawa/Semolina – 1 cup
  • Unsweetened coconut flakes – ½ cup
  • Sugar ¾ cup
  • Cashew nut – 1tbsp, chopped
  • Pistachios – 1tbsp, chopped
  • Almond – 1 tbsp, chopped
  • Buchanania lanzan/Charoli nut – 1tbsp
  • Dates/Khajur – 2tbp, crushed
  • Poppy seeds – ½ tbsp
  • Cardamom – 5 nos, powder
  • Ghee/clarified butter – 2tbsp
  • Water – ¼ cup

For dough

  • Maida flour- 1 cup
  • Corn flour – 1tbp
  • Oil – 4 tbsp
  • Salt – to taste

Other items

  • Oil to fry

How to make karanji/ Gujiya

  • Prep your ingredient for stuffing

indian dessert

  • Heat 1 tbsp oil in a skillet on medium flame.

veg recipe

  •  When the oil gets hot. Add unsweetened coconut flakes, cashew nuts, pistachios, almonds, Buchanania lanzan/Charoli nut, dates and poppy seeds into the oil and reduce the flame to low. Stir continuously until it gets golden brown color.

snacks

  • Remove it into a bowl.

dry fruit dessert

  • Heat 1tbsp oil in skillet at medium flame. Add rawa/semolina into the oil and stir continuously until it gets golden brown color.

karanji

  • Remove it in the same bowl. Add sugar, cardamom powder and ¼ cup water to the same bowl of unsweetened coconut flakes, dry fruits and rawa mixture.

gujia

  • Mix it well and allow the mixture to rest for 15 – 20 minutes. Now the stuffing is ready.

gujiya

  • Prep your ingredient for dough

indian sweets

  • In a plate take maida/refined flour add corn flour, oil and salt. Mix them with your palm till the mixture becomes crumbly. Add water to make a medium consistency dough and let the dough rest for 10 minutes.

yummy recipe

  • After 10 minutes knead the dough to make it smooth. Extent the dough and cut into equal sizes. With the help of your palm press it.

stuffed snacks

  • Place the ball on dusted board and roll it with the help of rolling pin in circle shape like poori about 4 – 4.5 inches.

how to make maharashtrian karaji recipe

  • Add stuffing to one side of the puri and apply water around the edges.

how to make karanji

  • Seal the edges of the karanji well with finger tip.

how to make gujiya

  • Use cutter to cut the excess edges of the karanji.

how to make gujia

  • Add oil to the skillet and dip fry the karanjis at medium flame till it gets golden brown colour.

traditional faral

  • Remove the karanjis on tissue paper to draw off the excess oil.

diwali faral

  • Karanjis/Gujias are ready to serve and can be stored in air tight container for few weeks.

crispy gujia cover

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