Gujiya recipe, Make Gujiya(karanji) from Scratch, Easy Holi Recipe
 
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Gujiya recipe, How to make Mawa Gujiya(karanji)from scratch. Holi is incomplete without Gujiya -fried dumpling with crisp edges and soft flaky inside dunked in sugar syrup! It’s an indulgent dessert for special occasions!
Author:
Recipe type: Dessert
Cuisine: North India, Indian
Serves: 7
Ingredients
  • Making the dough
  • 1 cup all-purpose flour/maida
  • 1tablespoon ghee, melted
  • water, to knead the dough, around ⅓ cup
  • Making the filling
  • 2 tablespoons chopped raisins, golden raisins preferred
  • 4-5 tablespoons finely chopped nuts, like almond, cashew, pistachios
  • ⅓ cup desiccated coconut powder
  • 1 cup grated mawa/khoya, milk solids
  • Make Sugar Syrup
  • ½ cup sugar
  • ½ teaspoon cardamom powder
  • Frying the gujiya
  • oil or ghee, for frying, I use a mix of both
Instructions
  1. Making the dough for Gujiya/gujia:
  2. Take plain flour in a large bowl. Add melted ghee to flour.
  3. Mix ghee with the flour using your fingers.
  4. Start adding water little by little and knead to form a slightly stiff dough.
  5. Cover the dough with a damp cloth and let it rest for 30 to 45 minutes.
  6. Making the filling for Gujiya/gujia:
  7. add grated mawa in a pan, saute it golden(add little milk if it is dry)
  8. add desiccated coconut, sugar, raisin, cardamom powder, mixed nuts, mix well. Mawa Filling is ready to make Gujiya.
  9. How to make Gujia/gujiya:
  10. take the dough roll into a big circle. Use a cutter or a lid to cut the dough into minicircles.
  11. Now place the filling and seal the edges.
  12. Make swirls and keep aside.
  13. Frying the Gujiya/gujia
  14. Heat oil in a pan in low to medium flame.
  15. fry the gujia till it turns light golden.
  16. Make Sugar Syrup:
  17. add sugar and water, let the sugar to melt.
  18. once it's started becoming thick and reaches string consistency switch off the stove
  19. drop the prepared gujia into the sugar syrup and leave it for few minutes and then serve it warm
Notes
once you have prepared the dough, let it sit for 45 minutes completely.
Fry the Gujiya at medium-low heat
add flavors like coconut, cardamom, fennel, Khus Khus, saffron, dry rose to make it more delicious
A good Gujiya should have crispy and flaky inside, for that they need fat for the dough so don't skip ghee for the dough. In shops they use Dalda. It makes it very crisp and flaky.
Recipe by Prema's Culinary at https://premasculinary.com/2020/03/gujiya-recipe-make-gujiya-kranji.html