Gujiya / Karanji – A Popular Indian Sweet Dish

gujiya recipe

Karanji / Gujiya is a famous sweet dish in India. In northern states of India it is popular as Gujiya whereas in Maharashtra and Karnataka it is famous as Karanji. These are stuffed sweets prepared on the occasions of Holi (in north India) and Naag Panchami (in Maharashtra). In Karnataka the sweet is prepared on all most all festivals and ceremonial functions.

In Maharashtra & Karnataka there are 3 types of filling to make Karanji

Ingredients:
For the covering:

  • 2 cups plain flour
  • A pinch of salt
  • Water
  • Oil

Any one of the following fillings may be used:
Khopra Filling:

  • 1½ cups grated dry coconut (khopra)
  • 2 cups powdered sugar
  • ½ tsp cardamom powder (elaichi)
  • ¼ cup raisins

Puttani Filling:

  • 2 cups fried gram dal (puttani)
  • 2 cups sugar
  • ½ tsp cardamom powder (elaichi)
  • ¼ cup raisins

Coconut Filling:

  • 2 cups freshly grated coconut
  • 2 cups grated jaggery
  • 2 tsp roasted poppy seeds (khuskhus)(optional)
  • ½ tsp cardamom powder (elaichi)
  • ¼ cup raisins, cashewnuts, pistachios
  • 2 tbsp ghee

Method:
For Khopra Filling:

  • Mix the copra with sugar.
  • Add cardamom powder and raisins. Mix well.

For Puttani Filling:

  • Finely powder the fried gram dal.
  • Mix it with sugar.
  • Add cardamom powder and raisins. Mix well.

For Coconut Filling:

  • Heat ghee and add coconut and jaggery.
  • Cook on medium heat with stirring, until the jaggery has melted and mixed well with the coconut.
  • Add poppy seeds, cardamom powder and raisins. Mix well and take off heat.

For the cover:

  • Add salt, 1 tbsp oil and water to the flour and knead.
  • The dough should be stretchy and smooth.

Putting it together:

  • Take a small ball of dough and roll it into a circle of about 3″ diameter.
  • Place a spoon of the filling in the center, and fold the circle in a half-moon shape.
  • Apply a little water on the edges and seal. Cover with a damp cloth.
  • Repeat with the remaining dough.
  • Deep fry on medium heat until crisp and brown, and serve.

Gujiya with Khawa filling
Ingredients :

  • 2 1/2cup refined flour (maida)
  • 250 gm thickened milk (mawa)
  • 1 cup sugar
  • 1/2 tsp cardamom powder (elaichi)
  • 10-12 almond (badam)
  • 10-12 raisins (kishmish)
  • clarified butter (ghee) for frying

Method:

  • Fry thickened milk in a pan until it turns light brown and then remove it from the flame.
  • Grind sugar to a powder.
  • Finely chop almonds.
  • Mix sugar, almonds, raisins, cardamom powder and thickened milk.
  • Keep in mind that sugar is to be added only when thickened milk gets cooled.
  • Add 5 tbsp ghee in thickened milk and knead into hard dough with water.
  • Make small rounds of it and roll them into small chapattis.
  • Take 1 tbsp thickened milk and spread on the chapattis.
  • Put some water on the corners so as to seal them and then press them with your fingers.
  • Now heat ghee in a pan and deep fry all gujhiyas at low flame from both the sides.
  • Take them out and store the mawa gujiyas.