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

INGREDIENTS:

For outer covering:

• Maida/ all purpose flour: 1 cup
• Sooji : 1/4 cup
• Salt: a pinch
• Milk: 1/2 cup
• Oil/ ghee: 1 tbsp

For filling:

• Dessicated coconut: 1 cup
• Powdered sugar: 3/4 cup
• Cardamom powder: 1tsp
• Poppy seeds: 3 tbsp
• Dry fruits: 2 tbsp chopped

PREPARATION:

• 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.