Gujiya | Karanji

Published On February 11, 2018
In Article
By Subhadra Arya
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Prep Time
20 Minutes
Cook Time
15 Minutes
Difficulty Level
Intermediate

Ingredients

FOR OUTER COVERING :
Refined flour/Maida - 1 Cup
Semolina/Suji - 1 Tablespoon
Salt - a pinch
Oil - 2 Teaspoon
Water - as required
FOR STUFFING :
Dessicated coconut - 1 Cup
Sugar - 2 Tablespoon
Cardamom powder - 1/2 Teaspoon
Butter - 1 Teaspoon
Crushed Fennel seed/Saunf - 1/2 Teaspoon (optional)
Oil or ghee/clarified butter for deep fry

Instructions

Make the dough using the covering ingredients and keep aside.
Mix all the stuffing together and keep aside.
Divide the dough into small equal sized balls and roll out like a small chapati.
Place a spoonful of the stuffing and seal the edges using water. You can use a mould. Press the edges with a fork.
Make all the gujiya as mentioned above.
Heat oil or ghee in a kadai.
Deep fry the gujiya on medium heat till it turns crispy and golden on the outside. Once done transfer it to a kitchen towel.
Yummy Gujiya | Karanji is ready to be served. These can be stored when cooled in an airtight container for 15 days.

Servings : 4
Ready in : 35 Minutes
Recipe Type : Desserts

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Subhadra Arya

My life revolves around my family and am passionate about cooking and well being of my dear ones.Born and brought up in various states living in picturesque Rajasthan .