Gary's Cookbook
Gujhia / Karanji
Recipe detail
Ingredient list
For the cover:
- 1-cup plain all purpose flour (maida)
- 1 tbs. ghee (clarified butter)
- Water to knead
For the filling:
- ½ cup khoya
- 1 tsp poppy seeds (khuskhus)
- 1 tsp cardamom powder
- 1 tsp crushed almond
- ¼ cup fine sugar
- 3 tbsp raisins
- ½ cup coconut flakes, fine
- 1 tbsp chirongee
Preparation
For the cover:
- Mix the flour and Ghee (clarified butter) well.
- Add enough water to make soft pliable dough. Keep aside.
- cover the dough with
For the filling:
- Roast khoya to a light pink by stirring continuously on the low heat. Cool and break in fine crumbs with fingers.
- Now roast coconut flakes lightly. Cool Mix all other ingredients. Check for sweetness.
- Now mix all the ingredients in khoya
Make Gujhia:
- Make small-small round of dough, not too thin, not too thick.
- Place 1 tsp. filling in one half of round. Fold over the other half, sealing in the mixture.
- Seal edges by twisting or pressing together. Make all in the same way.
- Dry on clean cloth for 30minutes. Deep fry in hot vegetable oil on low flame till light brown on both sides.
- Drain and cool completely before storing