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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

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Tags

  • #Contest139
  • #FestiveRecipeContest
  • #Diwali2020
Ingredients

Ingredients For Gujhiya / Karenji Recipe

Methods
  • 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.

Products used in Recipe

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