Karanji | Gujiya | Ghughra Recipe
Ingredients :
For the filling:
2 cups Jaggery finely grated
1 cup Whole Wheat Flour
1 cup Desiccated Coconut Powder
1/2 cup Sesame seeds (Til seeds)
1/2 cup Sooji (Semolina Rava)
1/4 cup Poppy seeds (Khaskhas)
1 tsp Cardamom (Elaichi) Powder
1 pinch Nutmeg powder
3 Tbsp Cooking oil
For the outer crust:
1/2 cup Sooji (Semolina Rava)
1/2 cup All Purpose Flour (Maida)
1 Tbsp Sugar
1 tsp Salt
1 cup Milk
3 Tbsp Ghee
Cooking oil
Preparation :
1. To begin making the Maharashtrian Karanji Recipe (Gujiya), we will first make the filling.
2. Begin by dry-roasting the Desiccated Coconut Powder, Poppy seeds and Sesame Seeds in a pan. Roast them separately, until they turn Golden Brown in Color.
3. After they cool down, grind them in a mixer by adding first poppy seeds then sesame seeds and then coconut till you get a coarse texture.
4. Now Roast the Sooji on medium heat in a shallow bottom pan with 1 Tbsp ghee or oil till it turns golden brown. Keep it aside.
5. Roast the whole wheat flour with the remaining ghee/oil in the same pan, until golden brown and keep aside.
6. Now, put all the filling ingredients including the coarse powders, Whole Wheat Flour, Sooji, Jaggery, Cardamom and Nutmeg in a food processor, and blend them well for 2-3 minutes till they form a fine powder. The delicious coconut filling for the Karanji is now ready and keep it aside to use later.
7. Now prepare the crust for the Karanji.
8. Heat 3 Tbsp of ghee or oil in a small pan and keep aside.
9. Now in a deep Bowl take Maida, Rava, Sugar and salt and pour the hot ghee/oil made above and knead the mixture with your hand. While kneading keep adding water and milk to the mixture little at a time. Once the dough is pliable and firm, keep it aside and cover it with a damp cloth for a couple of hours.
10. Once the dough is well rested, take some dough in your hand and roll it using a rolling pin and base to form a small circular poori / Chapati shape (3-4 diameter).
11. Add 1-2 Tbsp of the Karanji filling prepared above and carefully fold the poori and give the shape of karanji with your fingers or you can use karanji mold available in the market to shape them.
12. Repeat the procedure for all the dough to make karanji and keep aside for frying.
13. Now deep fry all the Karajis in hot oil and fry them till they turn golden brown in color.
14. Your Maharashtrian Karanji / Gujiya / Ghughra is ready to be served.
