Gujiya /Karanji Recipe
Mawa Gujiya :A very common North Indian Dessert made especially on and for the very colorful Holi Festival Celebration. This one is my personal favorite too.
Servings Prep Time
6servings 45minutes
Cook Time
10minutes
Servings Prep Time
6servings 45minutes
Cook Time
10minutes
Ingredients
  • For the Gujiya Dough (For 6 Gujiyas)
  • 1cup Maida / All purpose Flour:
  • 2tbsp Butter GheeClarified /Desi : .
  • Pinch Salt:
  • 3tbsp Sugar: .
  • Waterto knead a soft dough.
  • For the Filling (for 12 Gujiyas)
  • 1/4cup Coconut(Desiccated/ Dry grated): th
  • 1cup Khoya Mawa/:
  • 1/4cup Sugar / Sugarfree Natura :th +3 tbsp.
  • 2 – 3tbsp Milk: ( just to bind the filling together and keeping the mawa soft post roasting)
  • 2tbsp Raisins: .
  • 2tbsp Pista / Pistachiochio : .
  • 1tbsp Cashew: .
  • 6 – 7 CardamomGreen /Illaichi:
  • : xbdStrands Saffrontsp.
  • 3 – 4 ApricotsDried :
  • 2tbsp Almonds: .
  • 2tbsp Ghee Mawato roast the : .
  • to Fry Oil
  • 1tbsp seal maida waterTo the Gujiya: mixed with a little
  • JaggeryGlaze:
  • 1/4cup Jaggeryth grated
  • 3tbsp water.
  • (Just heat these two on simmer till the Jaggery is melted and cool)
Instructions
  1. For the Dough: In a food processor / a bowl take the flour ,salt, sugar and ghee and mix well till it gets a crumbly texture and the ghee is mixed in the flour well. Now add little water at once and knead a soft dough. Keep this dough in the refrigerator for about 30 minutes. After 30 min knead the dough again lightly with your hands before use.
  2. Soak the saffron strands in 2 tbsp. Milk. We will need this when we roast the Mawa/Khoya.
  3. For the Filling: In a pan dry roast the almonds and cashews. Roast on simmer and roast till they get a golden color. Keep aside to cool.
  4. Now, in the pan add 2 tbsp. ghee and roast the Mawa. Roast on simmer .Once the mawa gets a light golden color add the grated / desiccated coconut. Roast for another 5 minutes and add the saffron Milk. Mix and let the milk be soaked and the mixture look a bit together .This may take just a few minutes. Put it off heat and transfer this mix to another dish to cool.
  5. In a mixer, add almonds, cashew, green cardamom, raisins, apricots, pistachio and grind on pulse .Donu2019t make it too fine.
  6. Add this mix to the Mawa and coconut Mixture and mix well. We are ready to make Gujiyas now.
  7. Roll the Gujiya dough and make 6 equal small balles.Roll one ball at once into a circle, insert into the Gujiyas mould. Add 1tbsp of filling, seal the Gujiyas with Maida water paste and close the mould to fix. Make all Gujiyas and keep covered.
  8. Heat oil in kadai, once the oil is little warm reduce the flame and start frying Gujiyas. Remember the oil should not be very hot, otherwise the cover will remain a bit undercooked and the shell will not come out very crisp.
  9. Enjoy your Holi with these scrumptious Gujiyas!