Sooji Mawa Gujiya Recipe / Karanji Recipe

Sooji Mawa Gujiya

Holi would be incomplete without my Best Gujiya Recipe, which has been passed down from generation to generation.

Best Gujiya Recipe: A step-by-step guide to making gujiya with mawa, coconut, dry fruits, and cardamom powder.

WHAT IS GUJIYA / KARANJI ?

Gujiya or Karanji are Indian dessert empanadas filled with a sweet stuffing of mawa/suji, coconut, dry fruit, and cardamom powder.

It’s one of those traditional Indian dessert recipes that requires a lot of love and patience – yes, patience is essential.

A perfectly made gujiya would be ‘Smooth, Shiny, and Almost flakey to touch,’ with the filling slightly coarse in texture and properly filled, so that the gujiya does not burst while frying.

AuthorManita

Yields15 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 2 cups Plain Flour
 ¼ cup Ghee
 ½ cup Mawa
  cup Semolina
 ¾ cup Boora
 10 Almonds (finely chopped)
 10 Cashew (finely chipped)
  cup Grated Dry Coconut
 1 tbsp Raisins
 6 Green Cardamoms
 10 Black Pepper (coarsely grounded)
 ½ Nutmeg
 Ghee (for frying)

1

Make a hollow pit in the plain flour, add the ghee (moen), and mix well with your hands. Using small amounts of lukewarm water, knead stiff dough. Cover and set aside for 20 to 25 minutes to allow it to set.

2

Heat a pan, add 2 tbsp ghee, and as the ghee melts, add the semolina. Stir and roast until golden brown. Maintain a medium flame. Put the boora in a bowl, then add the semolina and sugar.

3

Dry fruits, such as cashews and almonds, should be roasted for 1 to 2 minutes. Then remove and place in the same bowl as the boora and semolina. For half a minute, lightly toast grated coconut in a hot pan. Continue to store in the same bowl.

4

Crumble and add the mawa to the pan, stirring and roasting it until it changes colour. Maintain a medium flame. Fill the bowl with raisins.

5

Take cardamoms and coarsely grind them, then add black pepper, then add and grate nutmeg over it. All of the ingredients should be thoroughly combined.

6

Meanwhile, knead the dough a little. Divide the dough into two parts, roll it into a log, and break up the lumps. Lift the dough lump, press it, and shape it into a round dough ball, similar to a peda. Roll it out thin from the edges to a diameter of 3 to 4 inches.

7

Take the gujiya mould and place the poori over it so that the lower part of it is visible. Fill the poori with stuffing and wet the edges of the poori. Put the lid on the mould. Firmly press the edges. Remove any excess dough. Remove the gujiya from the mould and place it on a plate. Similarly, roll out, stuff, and prepare all gujiyas. Keep in the plate.

8

To fry the gujiyas, heat the ghee to medium heat. Fry one gujiya at a time, lowering the flame as it cooks. Fill the wok with as many gujiyas as will fit. Flip them once they've been roasted from the bottom. Stir and cook until golden brown on both sides, keeping the flame on medium low. Remove the gujiya from the ladle. Remove from the wok and place on a plate. Fry all Gujiyas in the same manner.

9

Sumptuous Sooji mawa gujiyas are now available. When the gujiyas have cooled, store them in an airtight container for 15 days.

Ingredients

 2 cups Plain Flour
 ¼ cup Ghee
 ½ cup Mawa
  cup Semolina
 ¾ cup Boora
 10 Almonds (finely chopped)
 10 Cashew (finely chipped)
  cup Grated Dry Coconut
 1 tbsp Raisins
 6 Green Cardamoms
 10 Black Pepper (coarsely grounded)
 ½ Nutmeg
 Ghee (for frying)

Directions

1

Make a hollow pit in the plain flour, add the ghee (moen), and mix well with your hands. Using small amounts of lukewarm water, knead stiff dough. Cover and set aside for 20 to 25 minutes to allow it to set.

2

Heat a pan, add 2 tbsp ghee, and as the ghee melts, add the semolina. Stir and roast until golden brown. Maintain a medium flame. Put the boora in a bowl, then add the semolina and sugar.

3

Dry fruits, such as cashews and almonds, should be roasted for 1 to 2 minutes. Then remove and place in the same bowl as the boora and semolina. For half a minute, lightly toast grated coconut in a hot pan. Continue to store in the same bowl.

4

Crumble and add the mawa to the pan, stirring and roasting it until it changes colour. Maintain a medium flame. Fill the bowl with raisins.

5

Take cardamoms and coarsely grind them, then add black pepper, then add and grate nutmeg over it. All of the ingredients should be thoroughly combined.

6

Meanwhile, knead the dough a little. Divide the dough into two parts, roll it into a log, and break up the lumps. Lift the dough lump, press it, and shape it into a round dough ball, similar to a peda. Roll it out thin from the edges to a diameter of 3 to 4 inches.

7

Take the gujiya mould and place the poori over it so that the lower part of it is visible. Fill the poori with stuffing and wet the edges of the poori. Put the lid on the mould. Firmly press the edges. Remove any excess dough. Remove the gujiya from the mould and place it on a plate. Similarly, roll out, stuff, and prepare all gujiyas. Keep in the plate.

8

To fry the gujiyas, heat the ghee to medium heat. Fry one gujiya at a time, lowering the flame as it cooks. Fill the wok with as many gujiyas as will fit. Flip them once they've been roasted from the bottom. Stir and cook until golden brown on both sides, keeping the flame on medium low. Remove the gujiya from the ladle. Remove from the wok and place on a plate. Fry all Gujiyas in the same manner.

9

Sumptuous Sooji mawa gujiyas are now available. When the gujiyas have cooled, store them in an airtight container for 15 days.

Sooji Mawa Gujiya Recipe

Tips

  • To make Kasaaar/ Stuffing, thoroughly roast all of the ingredients.
  • Do not knead the dough until it is too soft or too stiff. It should be such that it can be rolled out nicely even without the use of dry flour or ghee.
  • Filling the kasaar should be done with extreme caution, or the gujiya will split open. Fill the kasaar in the centre of the poori without reaching the edges; otherwise, it will not stick and will gradually open while frying, allowing all of the kasaar to spread in the oil.
  • Make sure there are no spoon or nail marks on the gujiya.
  • If the Gujiya opens while frying, remove it from the wok immediately and finish frying it. As a result, the Ghee will not be spoiled.
  • If desired, make the kasaar in bulk and store it in the refrigerator. When you have time, knead the dough and make the gujiyas within 15 to 20 days. When 2 to 3 people work together to make gujiyas, approximately 1 kg of gujiyas can be made at once.
  • Bind and test the refined flour after adding moen. It should be tightly bound.
  • Moen is used in place of 1/4 of the flour.
  • Instead of sugar, you can substitute boora.
  • Evenly roll out the pooris.
  • Rather than rolling out the pooris one at a time for the gujiya, roll out 5 to 6 pooris at a time and stuff them.
  • Because the lower part of the poori remains moist, it adheres well.
  • To make Gujiyas from the leftover cutting, wet your hands, smooth the dough, and shape the gujiyas.
  • Serve the kasaar to children; they will enjoy it; otherwise, store it in the refrigerator for 10 to 15 days and make it whenever you want.

Also Read: Jeera Rice Recipe