Gujia or karanji is a sweet dumpling made during festival season specially in diwali . The gujhia is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture, a little suji .
Preparation time: 30 mins
Cooking time: 20 mins
Yield: 10 gujias
For outer covering:
- Maida/ all purpose flour: 1 cup
- Sooji : 1/4 cup
- Salt: a pinch
- Milk: 1/2 cup
- Oil/ ghee: 1 tbsp
- Dessicated coconut: 1 cup
- Powdered sugar: 3/4 cup
- Cardamom powder: 1tsp
- Poppy seeds: 3 tbsp
- Dry fruits: 2 tbsp chopped
- Mix all the ingredients given under the outer covering items list.
- Knead into a semi soft dough. ( it should not be very soft)
- Keep aside for 15 mins.
- Dry roast coconut in a pan for a minute , keep aside.
- In the same pan dry roast poppy seeds for 20 to 30 seconds and keep aside.
- Mix together roasted coconut, poppy seeds, cardamom powder, powdered sugar and chopped dry fruits. Mix well.
- Now make small balls out of the dough and roll into small puri size circles.
- If you are using mould, you can keep this into the mould, keep the filling in centre and press the mould so that you get the desired shape.
- If you do not have a mould you can directly spread the filling at the centre vertically and close it and seal the edges to form a semi circle.
- Heat oil in a wok.
- Add the gujiyas and deep fry in low flame.
- Drain and keep aside.
- Let the gujiyas cool down before storing.