Maharashtrian Karanji also known as Gujia or Ghugra is a traditional sweet, commonly prepared by Maharashtrians during the festival of Diwali and Holi. So enjoy your sweet mouth melting Gujia / Karanji in this Holi.
HAPPY HOLI everyone :)
Ingredients:-------------------------------------
- Dry coconut:---------------------- 2cup (grated or flakes or take dessicated coconut)
- Sugar:----------------------------- 1 1/2 cup (depend on your taste)
- Poppy seeds:-------------------- 2tbsp (roasted)
- Cardamom:----------------------- 6-7 (roasted)
- Pinch of nutmeg.
- Dry fruits:-------------------------- 3-4 tbsp (optional)
- All purpose flour (maida):---- 2 cup.
- Samolina (rawa):--------------- 1/2 cup.
- Cornflour:------------------------- 3 tbsp.
- Ghee:------------------------------ 1/2 cup (melted)
- Pinch of salt.
- Oil / Ghee to fry.
Method:---------------------------------------------
- In a big bowl add flour, salt and semolina and add 1tbsp of ghee, add water and make a rough dough.
- Cover it with wet cloth (cotton cloth), and keep aside for 3 hrs.
- Meanwhile in a bowl add cornflour and melted ghee and (mix it with our hand) mix it for at least 5-7 mins
- Or till you get a smooth and creamy paste texture cover it and keep aside.
- In a kadai add desiccated coconut and keep on low flame, stir continuously so it wont burn
- After few mins coconut will change the colour stir it till it gets slightly brown in colour put coconut to cool.
- In a blender blend sugar, roasted poppy seeds and cardamom. and pour sugar mixture in coconut by adding dry fruits, nutmeg and mix it nicely
- After 3 hrs, make 5 small balls of the dough and blend it in mixer, you will get a smooth dough.
- Knead them with 1/2 tsp ghee and cover them in damp cloth.
- Make a small ball and roll it with the help of rolling pin about 5-6inch, make a small roties and keep aside (4 at a time)
- Take one roti on board add cornflour paste
-
- Place the another on top of it, repeat and roll the 4 roties properly.
- Then cut them in 1inch distance, cover them in damp cloth
- Now, take one of the small dough piece and with the help of rolling pin, shape it into small circular poori, 3-4" in diameter.
- Divide the poori into half, pour in 1-2 tbsp of the coconut on one side, and carefully fold the other half.
- Closing the poori-shaped dough completely, in order to shape these poories, press them on the cutting board
- and carefully remove the extra dough using a karanji spoon or cutter.
- Once done, keep it aside to be fried.
- Repeat the same procedure for the remaining dough balls and cover the prepared karanji's with cloth
- Finally, deep fry all the prepared karanji's in to oil, turning them continuously till they turn golden brown.
