Gujiya / Karanji recipe: Diwali Sweets
INGREDIENTS for stuffing / filling of Gujiya / Karanji:
Grated coconut – 2 spoons
Mawa (khoya) – 250 grams (if you don’t like / get khoya, you can avoid it but increase the amount of coconut to 4 spoons)
Cashewnuts – finely chopped
Raisins/ kishmish
Green cardamom – powdered – 1 pinch
Sugar – powdered – 1 1/2 cups
METHOD of preparing stuffing of Gujiya / Karanji
Finely crumble mawa so that it has minimum lumps.
Roast it by stirring continuously over medium flame. Remove from heat when you start getting the aroma, the mawa would be pinkish in color.
Mix it with the other ingredients for the stuffing. Ensure that the mawa is not hot while doing so.
INGREDIENTS for Gujiya / Karanji cover:
Maida (refined flour) – 2 cups
Salt as per taste (a pinch would do)
Pure Ghee / Vanaspati for deep-frying
METHOD of preparing Gujiya / Karanji cover:
Sieve Maida and mix 2 cups of ghee. Then use water to prepare a rather thick dough. Let it soak in for half an hour.
Roll out small puris (circular, around 3-4 inch diameter).
Grease the gujiya / karanji mould with ghee. Place a puri, fill appropriate amount of the stuffing and moisten the circular edges of puri with water using your finger. Close the mould tightly. Remove the extra part of puri that comes out of the mould. And remove the gujiya.
Deep fry these gujiyas / karanjis over medium heat – 4 to 5 at a time if your pan is medium sized. Fry until they turn light brownish. Remove from heat and place on absorbent paper / your kitchen tissue paper to that excess ghee is removed.
Store for days together in an airtight container.
Grated coconut – 2 spoons
Mawa (khoya) – 250 grams (if you don’t like / get khoya, you can avoid it but increase the amount of coconut to 4 spoons)
Cashewnuts – finely chopped
Raisins/ kishmish
Green cardamom – powdered – 1 pinch
Sugar – powdered – 1 1/2 cups
METHOD of preparing stuffing of Gujiya / Karanji
Finely crumble mawa so that it has minimum lumps.
Roast it by stirring continuously over medium flame. Remove from heat when you start getting the aroma, the mawa would be pinkish in color.
Mix it with the other ingredients for the stuffing. Ensure that the mawa is not hot while doing so.
INGREDIENTS for Gujiya / Karanji cover:
Maida (refined flour) – 2 cups
Salt as per taste (a pinch would do)
Pure Ghee / Vanaspati for deep-frying
METHOD of preparing Gujiya / Karanji cover:
Sieve Maida and mix 2 cups of ghee. Then use water to prepare a rather thick dough. Let it soak in for half an hour.
Roll out small puris (circular, around 3-4 inch diameter).
Grease the gujiya / karanji mould with ghee. Place a puri, fill appropriate amount of the stuffing and moisten the circular edges of puri with water using your finger. Close the mould tightly. Remove the extra part of puri that comes out of the mould. And remove the gujiya.
Deep fry these gujiyas / karanjis over medium heat – 4 to 5 at a time if your pan is medium sized. Fry until they turn light brownish. Remove from heat and place on absorbent paper / your kitchen tissue paper to that excess ghee is removed.
Store for days together in an airtight container.
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