Karanji (also known as Gujiya in North India) is a popular Indian sweet pastry, especially made during festivals like Diwali. It is a deep-fried pastry filled with a mixture of coconut, sugar, and dry fruits.
Here’s a step-by-step recipe to make delicious Karanji at home.
Ingredients:
For the outer dough:
1 cup all-purpose flour (maida)
1 tbsp ghee (clarified butter)
A pinch of salt
Water (as needed for kneading)
For the stuffing:
1 cup grated coconut (fresh or desiccated)
¾ cup sugar powder / jaggery (grated or chopped)
½ tsp cardamom powder
1 tbsp chopped nuts like cashews and raisins (optional)
For Frying:
Oil or ghee, for deep frying
Instructions:
Prepare the stuffing:
Heat a pan on medium heat, add poppy seeds and khava. Stir well and cook on low heat until the khava melts. turn off the heat and let it cool.
Add grated coconut and sugar powder. Mix well.
Add cardamom powder and chopped nuts (if using). Mix well.
Prepare the dough:
In a mixing bowl, add all-purpose flour, a pinch of salt, and ghee. Mix well.
Gradually add water to form a firm but smooth dough. Knead well and cover with a damp cloth. Let it rest for 15-20 minutes.
Shape the Karanji:
Divide the dough into small lemon-sized balls.
Roll each ball into a small, thin circle (about 4-5 inches in diameter).
Place a spoonful of the prepared filling in the center of the rolled dough.
Fold it in half to form a semi-circle.
Press the edges firmly to seal, and you can also use a fork or crimp the edges for a decorative look.
Fry the Karanji:
Heat oil or ghee in a deep pan on medium heat.
Once the oil is hot, carefully slide in the prepared karanjis, a few at a time.
Fry them on medium-low heat until they turn golden brown and crispy.
Remove and drain on a paper towel to remove excess oil.
Watch how to make Karanji (Gujiya) recipe:
Cool and Serve:
Let the karanjis cool down completely before serving or storing. They can be stored in an airtight container for up to 10 days.
Enjoy your homemade Karanji with family and friends!
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