Karanji is a fried half-moon shaped pastry. It gets prepared with wheat flour and semolina. It gets stuffed with jaggery, lentils, and coconut. This sweet get prepared during the Navaratri, Diwali, and Holi.
Gujia is a very common Indian sweet dessert that gets prepared during the festivals. There are savory fillings of minced meat, vegetables, and spices. It also gets prepared 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 get made in different styles with different fillings. Karanji seems to be a native of Maharashtra even if it gets spread across India by different names.
For the filling, it gets stuffed with dry coconut, dry fruits, and cardamom. You can choose the Mawa, also known as Khoya, that can get prepared at home with milk. But if you do not have a lot of patience you can get the Mawa in an Indian store.
Besides the nuts and cardamom, it may contain chickpea flour and desiccated coconut. It can also contain jaggery, a sugar processed from the liquid sugar cane. There is also desiccated coconut and toasted sesame seeds or coconut milk. It is also prepared with poppy seeds, cashew nuts, and melon seeds, or with crumbled khoya. During festivals, people prepare in large quantity to offer them to anyone who visits at any time of day.
Preparation Time: 10 mins
Cooking time: 40 mins
Servings: 4 servings
Calories per serving: 325 calories per 100 gms
Gujia Recipe Ingredients:
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. Add water and knead to form a 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. Add raisins and mix well. Cook till 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 center 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 by removing onto paper towels and allow it to cool.