Gujiya (Karanji) Recipe
Gujiya or Karanji is a sweet pastry that is filled with a mixture of grated coconut, milk solids, dry fruits, and sugar or jaggery. The pastry is then sealed by crimping the edges and is usually deep-fried until it turns golden brown in colour.
Using MILKMAID makes the filling easier to make, and you wouldn’t have to worry about the quality and freshness of unpacked ingredients from the market.
To make Gujiya, you will need a few key ingredients such as all-purpose flour, ghee or oil, water, and the filling ingredients with MILKMAID. The flour is first mixed with ghee or oil to create a crumbly texture. Water is then added to the mixture to form a dough, which is then rolled out into small circles. The filling mixture is placed in the centre of each circle and the edges are crimped to seal the Gujiya.
Once the gujiya is prepared, it is usually deep-fried until it turns golden brown in colour. The fried gujiya is then drained on a paper towel to remove any excess oil.
Gujiya is a delicious and indulgent dessert that is perfect for special occasions and festivities like Holi. You can also give this a novel twist that kids will love! Once you go through the regular gujiya recipe below, head over to Chocolate Gujiya recipe where the filling will be made with cocoa mixture!
- Servings - 8
- Preparation - 25 Min
- Cooking - 30 Min
Ingredients for Gujiya (Karanji)
- 125 gms Maida (All Purpose Flour)
- 1/4 cup Water
- 4 tbsp (20 ml) Oil
- 1/2 tin Nestlé MILKMAID
- 1/2 cup Semolina (Suji)
- 1/4 tsp Elaichi (Cardamom) Powder
- 2 tbsp Kishmish (Raisins)
- 2 tbsp Kaju (Cashewnuts)
- 2 tbsp Chopped Badam (Almonds)
- 150 gms Fresh Grated Coconut
How to make Gujiya (Karanji)
- To make the filling, roast semolina (suji) on low flame till it changes colour. Mix in Nestlé MILKMAID, elaichi powder, raisins, cashewnuts, almonds and grated coconut. Cook on medium/low flame, stirring occasionally, till the mixture is dry. Divide into 16 portions.
- To prepare the dough, pour oil into the maida. Add water and make it into a stiff dough. Knead the dough till pliable. Keep aside covered for 10-15 minutes. Knead dough once again. Divide into 16 balls.
- Roll each ball into a flat round. Place one portion of the filling, fold it over and shape it into gujiya sealing the edges with little water. Deep fry in hot oil till golden brown.
- To seal use gujiya moulds or press with the ends of a fork or simply twist with your hand.