Gujia is a very common Indian sweet dessert that is prepared during the festivals, especially for Diwali and Holi, both with savory fillings of minced meat, vegetables and spices or with sweet fillings made from coconut and dry fruits.
Gujiya is also known by Karanji, Karjikai, Kadubu, Kajjikayalu or even Pirikiya. They all look the same, but they are made in different styles with different fillings. Karanji seems to be a native of Maharashtra even if it is spread across India by different names.
For the filling, it is stuffed traditionally with ingredients like the dried coconut, dry fruits and cardamom, but there are several versions. You can chose the Mawa, also known as Khoya, that can be prepared at home with milk cooked slowly. But if you do not have a lot of patience you can get the Mawa in an Indian store.
In addition to the nuts and cardamom it may contain chickpea flour and desiccated coconut, or with jaggery, a sugar processed from the liquid sugar cane, desiccated coconut and toasted sesame seeds, or with coconut milk, desiccated coconut and poppy seeds, or with cashew nuts and melon seeds, or with crumbled khoya, made from milk and desiccated coconut. During festivals people prepare in large quantity to offer them to anyone who visit at any time of day.
There is little definite information about its birth and the culture that gave birth and is widespread in several countries such as Germany, China, Japan and Thailand. Traces are found even in the nomadic cuisine of Mongolia.
Preparation Time: 10 mins
Cooking time: 40 mins
Servings: 4 servings
Calories per serving: 325 calories per 100 gms
250 gm ricotta cheese
2 cups milk
1 cup sugar
3 cup wheat flour
1 tsp cardamom powder
1 cup ghee
1 tbsp poppy seeds
1 cup coconut
Water, as required
Salt to taste
In a mixing bowl combine the flour, salt and a tbsp ghee. Gradually add water and knead to form firm dough. Cover with a wet cloth and leave aside.
In a frying pan, add the milk, cheese, coconut, chopped almonds, sugar, cardamom powder, poppy seed and raisins and mix well. Cook still the milk evaporates. Allow the mixture to cool.
Divide the dough into small sections, roll them out into flat round pancakes. Place a spoon of thickened milk mixture at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
On slow fire, heat ghee in a pan and deep-fry both sides till golden brown. Take out using a sieve and drain the oil properly by removing onto paper towels and allow it to cool.