Gujiya or a karanji is a sweet deep-fried dumpling. Holi or Diwali festival is incomplete without this mawa Gujiya recipe. I am sharing the step by step homemade gujiya recipe, so you can follow the pics and make it without fail. It is a good recipe for Vegetarians. I have added a baked process as well so that health conscious people can follow that.
Let’s start the recipe without any delay:-
Preparation Time: - 20 min
Cooking Time: - 30 min
Servings: - 3~4 persons depends upon capacity
Ingredients:-
To make the cover:
- 1 cup All-purpose flour (Maida)
- 2 tbsp Ghee (Clarified Butter)
- Pinch of salt
- ¼ cup Water
For Stuffing:
- ½ cup Khoya (Mawa)
- Few Cashew nuts chopped
- Few Almonds chopped
- 8~10 Raisins
- 1 tbsp Desiccated coconut
- ¼ tsp Green cardamom powder
- A pinch of freshly grated nutmeg (optional)
- 3 tbsp sugar grinded into powder
- Oil or Ghee, for frying
Preparation: -
Making Stuffing:
1. Break the mawa in small size. Heat the mawa in a pan on medium heat. Keep stirring continuously, it will start to melt. Cook until it becomes light brown and then turn off the stove. It generally takes 3~4 minutes.
2. Let it cool to warm. Then add sugar, cardamom powder, nutmeg, cashews, almonds, coconut and raisins.
- Mix it well.it is better to use your fingertip to smash so that no lumps are remaining.
Kneading the Dough:
1. You can do this step while khoya is cooling in the above step to cut down the prep time. Take all-purpose flour, salt and ghee in a bowl. Rub the mixture using your fingertips. It will be a breadcrumb-like texture.
2. Start adding little water at a time. Knead into a stiff and smooth dough. Cover it and let it rest for 15 min to 30.
- After the resting time of the dough, knead the dough once again to smooth out and divide it into 10 equal portions. Roll into a smooth ball and flatten it between your palms.
Shaping Gujiya:
1. Work with one flatten disc at a time. Roll into a 4-inch diameter circle using the rolling pin and rolling board. Keep the rolled disc in a plate covered with a damp cloth. Keep the remaining dough covered when rolling one disc.
2. Put about a tablespoon stuffing in the center. Apply little water around the edges using your finger or you can use the pastry brush.
3. Fold it into a half-circle. Seal the edges by pressing it. If you have gujia mold then you can use that.
4. Now using a fork make the indentation around the edges. It will do two things, one makes a nice design and second it will make sure that it is sealed tightly. If it is not sealed properly then it will open up while frying and it will be a big mess. If you are expert enough you may use your fingertips to do the same.
- Repeat the same for rest and keep them covered with a clean kitchen towel to prevent them from drying.
Frying Gujiya:
- When about to finish shaping, heat the oil or ghee in a pan on medium heat for frying. I have used sunflower oil (for health purpose) + 1 tbsp Ghee (for nice aroma).
- Once it is hot enough, then fry few at a time, flip or move in between for even browning.
- Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.
- Remove it to a paper towel-lined plate to remove excess oil and let it cool completely before serving or storing them into the container.
Baking Gujiya:
- If you want to bake instead of fry then grease the baking pan with little Ghee and pre heat the oven for 200*c in convection mood.
- Place all the gujiya on the pan and bake for 10 min in 200*c
- It would be slightly brown at this stage.
- Please take it out and apply condensed milk or cream+pow