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Gujiya Recipe
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5 from 1 vote

Gujiya | Karanji | Karjikai Recipe

Gujiya is a delicious Indian deep fried sweet , crispy, flaky pastry covering filled with dry fruits , nuts and milk solids.
Course Sweets
Cuisine Indian
Keyword Diwali, Festivals, Holi, Sankranti
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 makes
Calories 282kcal
Author Muktha H S

Ingredients

For Dough

  • 1 cup Wholewheat Flour
  • 1 cup Refined flour / Maida
  • ¼ teaspoon Salt
  • 3 tablespoon Ghee/Clarified Butter
  • ½ cup Water or as required ,refer notes

For Filling

  • 1 tablespoon Ghee/Clarified Butter
  • 1 tablespoon Poppy Seeds / Khus khus , optional
  • 1 tablespoon Raisins
  • 10 no's Almonds, chopped
  • 10 no's Pistachios , chopped
  • 10 no's Whole Cashews ,chopped
  • cup Dry Coconut , grated
  • 1 cup Mawa / Khoya , grated
  • ½ cup Sugar , powdered
  • ½ teaspoon Green cardamom powder

For sealant

  • 2 tablespoon Maida / Refined flour
  • 3 tablespoon Water

Other Ingredients

  • Oil / Ghee , as required for deep frying

Instructions

To make Dough

  • In a bowl add flour, salt and melted ghee.
  • Rub ghee with flour in hands till it looks like bread crumbs in texture.
  • Add water part by part and knead the dough till firm .
  • Cover with a damp cloth and set aside for 30 minutes.
  • Whilst make filling ready.

To make filling

  • Heat 1 tablespoon of ghee in a pan , add poppy seeds.
  • Add all chopped nuts and raisins , roast on medium heat till it starts to change color.
  • Now add in dry coconut, roast till aromatic .
  • Transfer this into a wide plate and set aside.
  • In the same pan , add grated khoya / mawa and fry for 6-8 minutes till it starts to change color to light brown. Turn off stove and allow it cool.
  • Transfer mawa to the same plate with dry fruits.
  • Now add in ½ cup powdered sugar , ½ teaspoon of cardamom powder and mix well everything and set aside.

To make Sealant

  • Add 2 tablespoon of maida flour , 3 tablespoon of water make a paste / slurry and set aside.

To roll and shape gujiya

  • Divide dough into 2 parts , roll into a log and cut into equal parts.
  • Roll into small balls and set aside in the same bowl covered with a damp cloth.
  • Now take a small ball and roll into a 5 inch diameter circle.
  • Place rolled dough on a gujiya mold , put 1 ½ tablespoon of filling mixture into mold.
  • Apply sealant mixture on the edges , close and open the mold . Shaped gujiya's will be ready. Alternative method is to shape with hands or by using fork . Whichever is convenient ,you can use that method to shape.

To fry Gujiya

  • Heat oil/ ghee in a deep frying pan / kadai to correct temperature. Test oil temperature by dropping a small piece of dough, if it comes up gradually then temperature is perfect and oil is ready to fry. If dough sits at the bottom , the oil is still warm and need to become hot , If it comes up immediately , then oil is too hot. So test oil before frying
  • Gently slide the gujiya into oil .And let it fry on a low heat.
  • Once its cooked on one side, Turn them over carefully to other side . And fry till it turns golden in colour.
  • Drain oil and remove gujiya. Place on a kitchen paper towel. Fry remaining gujiya's in few batches , drain and remove. Once they are cooled completely, store them in a air tight box . Stays good at room temperature upto 4-5 days.Serve to friends and family.

Video

Notes

  • Water quantity depends on the quality of flour , if using 2 cups of maida / refined flour then you may need less water . If using complete whole wheat flour , you may need more water. So add water part by part and then knead to smooth .
  • 1 deep fried gujiya of about 95 grams approx has about 282 calories.

Nutrition

Calories: 282kcal