Gujhiya / Karenji Recipe

You have usually relished the taste of Mawa Gujiya every Diwali , this time introduce everyone to the unique taste of Sooji Mawa Gujiya.

Prep time:
10mins

cook time:
45mins

serves:
6

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Plain Flour 2 cup

Plain Flour

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Ghee for frying

Ghee

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Ghee is a type of clarified butter ...

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Khoya 1 cup

Khoya

Description

Khoa is dried evaporated milk solids made by thickening milk through heating. It is white in ...

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Semolina 1/3 cup

Semolina

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Bura 3/4 cup

Bura

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Bura is a porous sugar which is made by melting sugar in water to reach a state of crystallizatio ...

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Almonds 100 gram

Almonds

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Technically, almond is the edible seed of the almond tree which is a bright white fruit that ...

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Cashews 100 gram

Cashews

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Raisins 50 gram

Raisins

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Raisins are obtained by drying grapes, either in the sun or in driers. This turns the grapes into ...

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Green Cardamom 1 tsp

Green Cardamom

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Details

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Ingredients For Gujhiya / Karenji Recipe

Plain Flour 2 cup

Flour

Description

Flour is a fine powder obtained from cereal grains like wheat, barley, corn, rye and rice. It is ...

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Ghee or oil for deep frying for frying

Ghee

Description

Ghee is a type of clarified butter ...

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Mawa 1 cup

Khoya

Description

Khoa is dried evaporated milk solids made by thickening milk through heating. It is white in ...

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1 cup semolina 1/3 cup

Rava (Semolina)

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Semolina is a coarse flour made fr ...

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Bura sugar 3/4 cup

Bura

Description

Bura is a porous sugar which is made by melting sugar in water to reach a state of crystallizatio ...

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almond 100 gram

Almonds

Description

Technically, almond is the edible seed of the almond tree which is a bright white fruit that ...

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Cashew seeds 100 gram

Cashew

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Cashews are the kidney-shaped seed ...

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Raisins handful washed and soaked in water 50 gram

Raisins

Description

Raisins are obtained by drying grapes, either in the sun or in driers. This turns the grapes into ...

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Two Green Cardamom 1 tsp

Cardamom

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Cardamom is called the Queen of Spices and is the world's third most expensive spice. Cardamo ...

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Methods

How to make Gujhiya / Karenji Recipe

1. 1.Take Plain flour in a mixing bowl, make a hollow pit in it, add ghee (moen)to it, mix well with hands. Add lukewarm water in small portions and knead stiff dough.Cover and keep it aside for 20 to 25 minutes to set.
2. For stuffing: 1. Heat pan, add 2 tbsp ghee to it as ghee melts add semolina to it, Stir and roast it, until golden brown. Keep flame medium. Take boora in a bowl, take out semolina, pour over the sugar.
3. 2.Roast dry fruits, such as cashews, almonds for 1 to 2 minutes. Then take out and keep in the same bowl as boora and semolina. Slightly roast grated coconut, in hot pan for half a minute. Keep in same bowl.
4. 3.Crumble and add mawa to the pan, stir and roast, till it changes color. Keep flame medium. Add raisins to the bowl.
5. 4.Take cardamoms coarsely grind them and add, grind black pepper as well, add and grate a nutmeg over it. Mix all ingredients well.
6. 5.Meanwhile dough is ready, knead it a bit.Divide dough into 2 parts, make a log, break lumps. Lift dough lump, press and make round dough ball, like a peda. Roll it out thin from the edges with 3 to 4 inch in diameter.
7. 6.Take the gujiya mould, keep the poori over the mould so that, the lower part of it comes above. Put stuffing in the poori, grease edges of poori with water. Close the mould. Press well on the edges.
8. 7. Remove extra dough. Open the mould, take out gujiya keep in a plate. Likewise roll out , stuff and prepare all gujiyas. Keep in plate.
9. 8.Heat ghee to fry the gujiyas, keep it medium hot. Put one gujiya to fry and check, when frying reduce flame. Put as many gujiyas as they fit in the wok. Once roasted from beneath, flip them.
10. 9.Stir and fry until golden brown from both sides, Keep flame medium low. Lift the gujiya in ladle. Take out from the wok, keep in plate, Fry all Gujiyas likewise.
11. Sumptuous, Sooji mawa gujiya's are ready As the gujiyas cool down, keep in an air tight container, and relish it for 15 days.