Gujiya recipe or khova garjalu or karanji. Gujiya or karanji or kajjikayalu are popularly known as. Gujiya are made during festivals like Holi and Diwali across India.
Gujiya is a sweet dumpling, stuffed with khoya, dry coconut and dry fruits. The stuffings or fillings are slightly different from one region to the other. It has a crispy and flaky outer layer and stuffing inside. To get the shape of gujiyas, a mould is available in the markets nowadays, or else we can get it online also. Without the mould also we can shape them easily. Fry Gujiyas in hot oil on low flame to get tasty gujiyas. And some people dip in sugar syrup after frying. But I found that is too much sweet so I do not dip them sugar again.
Gujiya, also known as Karanji, is a delightful sweet in India, especially during festivals like Holi and Diwali. Golden-brown, deep-fried dumplings filled with a mixture of sweetened khoya (milk solids), coconut, and crunchy nuts. Crispy exterior gives way to a rich, flavorful filling, making them a true indulgence. Gujiya is made mainly during Holi and Diwali across India. Gujiya making is a family affair as everyone in the family have to participate to shape and fill them.
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Gujiya Recipe | How to make Gujiya
Ingredients
- 1 Cup Maida/All purpose flour
- 200 grms Unsweetend Khoya/Mawa
- 1/2 Cup Dry coconut optional
- 200 grms Powdered Sugar
- 2 to 3 tbsp of chopped Dry Fruits Cashew nuts/Almonds/Pista
- 1/2 tsp Cardamom Powder
- 1 tbsp Melted Ghee
- Oil for Frying
- a pinch Salt
Instructions
- In a mixing bowl add maida and salt.
- Add melted ghee and mix it well.
- Rub it inbetween the hands also.
- If taken a fistfull of maida into our hand it should become firm.
- It is the indication for the crispyness of the outer layer.
- Add water little by little and made smooth dough.
- Knead the dough well and cover it with damp cloth.
- Allow it to rest for 10 to 15 mins.
Procedure for Stuffing:
- Chop all the dry fruits, cashew nuts, almonds and pista into a small pieces.
- Powder sugar and keep it aside.
- Heat a thick bottomed pan, add crumbled khoya.
- Cook it well so that the raw smell goes off. Approxmately 3 to 5 mins.
- Transfer the khoya into a mixing bowl and allow it to cool completely.
- Again heat the same pan roast dry coconut and keep it aside.
- I did not use dry coconut.
- Once the khoya cooled completely add chopped dry fruits.
- If using coconut add fried coconut also, add cardamom powder.
- Add powdered sugar and mix it well.
- Stuffing is ready.
- Follow below instructions for making gujiya
Procedure for making Gujiya:
- Knead the dough again.
- Make small roundles of equal size.
- Roll each roundle into a thin poori using rolling pin.
- Place small portion of the stuffing on one side.
- Lightly moisture the edges of the poori.
- Wrap the stuffing by folding the poori. (to get half circle shape)
- Gently press the edges to seal it tightly.
- Mark it with a fork to give a shape like gujiya.
- If using gujiya mould, do the same by placing the rolled poori in the mould.
- Make all the gujiyas like this and place them in a plate.
- Cover them until we fry them in hot oil.
- Heat oil in a deep and thick bottom pan.
- Check the heat of the oil by dropping a small portion of the dough into it.
- It should float up slowly, then the oil is suffieciently hot.
- Slowly drop each gujiya into the hot oil.
- Drop 3 or 4 at a time.
- If over crowded they won’t get fried properly.
- Fry them on a low flame until the gujiya turn into golden yellow.
- Fry them only and only on a low flame, otherwise they will turn crisp.
- Stir them ocassionally.
- Once done transfer the fried gujiya onto a kitchen tissue.
- Repeat the same with all the gujiyas.
- If stored in an air tight container, they can be enjoyed for 4 to 5 days.
- Enjoy Gujiya on any festival with family and friends.
