Karanji (Gujiya) Recipe

gujiya recipe


1 cup Wheat flour
3 tbsp Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk
Few Almonds
Few Raisins
1/2 tsp Cardamom powder
1 tbsp Poppy seeds

Making Karanji Gujiya:

  • In a large mixing bowl add the salt, flour and ghee. Mix in well. Slowly add water and knead to form firm dough. Cover with wet cloth and keep it aside.
  • For the filling: Cook the coconut (use fresh or dried), sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds till the milk vaporizes.
  • Divide the dough into 20-25 sections, roll them out into smooth round pancakes. Place a spoon of filling at the center and fold the pancake in half. Use a cutter to produce the fluted crescent border and cut off extra dough. You can seal the ends by applying a little milk and pressing down hard.
  • After all the karanjis are filled, fry them in hot oil for 2-3 minutes or till golden brown, take them out on  paper towels and let them cool.
  • This dish karanji can last for 7-8 days if kept in an air tight container.

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