Karanji recipe

                                                                               KARANJI / GUJIYA RECIPE

Gujiyas are popular homemade sweets in Bihar, UP, Uttarakhand, Gujarat and Rajasthan.
It is a crescent-shaped Indian style deep-fried pastry stuffed with Indian milk solids, coconut and dry fruits .

Sooji Gujiya is known as Rava Na Ghughra in Gujarati, it’s stuffing made without milk solids, instead used semolina, coconut and nuts, these stay fresh for a longer period.

In traditional method, it is deep-fried in desi ghee, however, it can be baked or air fried too.

Ghughra, Gujjiya, Gujja, karanji, Puli Pitha, karjikai or Karida Kadubu are all same words for Indian style stuffed sweet empanadas

INGREDIENTS FOR THE COVERING

• Maida – 2 cup
• Fine rava – 1/2 cup
• Hot oil /ghee – 2 tbsp
• Water to knead
• Salt as required [1- 2 pinch]

METHOD

Mix the maida + rava + salt  in a big plate, pour in the hot oil ,mix all till the mixture becomes crumbly ,wait for 2-3 mins. [mix very well ]

Slowly add the warm milk and knead  into a tight dough .

Cover and keep aside for 20 mins.

Take the dough and knead again to make it smooth.

Roll it into a long cylindrical shape like swiss roll.

Now divide it into equal parts and roll it into small balls.

Cover it with a moist cloth and keep aside so that it doesn’t dry.

INGREDIENTS FOR THE FILLING

• Grated dry coconut – 2 cup
• Khus khus [poppy seeds] – 1 tbsp
• Sooji – 2 tsp
• Powdered sugar – 2 cup [as per taste]
• Cardamom pwdr – ½ tsp
• Nutmeg pwdr – ¼ tsp
• Dry fruits finely chopped – 2 tbsp [cashew ,chironji,raisins]

METHOD

Dry roast separately the coconut , sooji and khus khus  till light golden colour and aromatic [don’t burn it ]

Allow it to cool.

In a big bowl mix together the roasted coconut + roasted sooji + roasted poppy seed + powdered sugar + cardamom pwdr + nut meg pwdr  and dry fruits and mix it well.

METHOD TO MAKE KARANJI

Take one ball of the dough and roll it into a thin poori size circle [ 5 inch diameter], put  2 or 3 tsp of the stuffing in the center.

Apply milk around the corners .

Bring one end over the other end to make semi circle.

Press and it seal it with your finger tips.

Press it with a fork for pattern or use a karanji cutter for a curvy edge or twist the edges with fingers.

Repeat the same with all the dough and cover it with a moist cloth.

Heat oil in a deep pan .

Once it becomes hot lower the flame to medium.

Slide in  2 or 3 at a time. [medium flame]

It will puff up like poori, slowly keep tossing  hot oil on the top surface like we do with poori.

Flip on the other side and cook till light golden colour and crisp .

Remove on a absorbent paper.

Once it cools , store it in a air tight container.

NOTES

1. You can powder the rawa for the dough.
2. The flame should not be very high it will burn the karanji and very low ,it has to be medium.
3. Instead of dry coconut you can use dessicated coconut .
4. While frying don’t add too many.
5. You can also add sesame seeds to the stuffing.
6. You can also powder the dry fruits.
7. You can also use the stuffing of modak that fresh coconut + jaggery.

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