Karanji (coconut Gujiya). Time to treat yourself with another sweet dish. Fresh Coconut Karanji or also known as Gujiya. This mouthwatering recipe is sure to blow your minds over.
I usually prefer making karanji using fresh coconut for a superior taste. making karanji is quite a time consuming process but if you love. liked the simple powdered sugar and coconut stuffed karanji recipe. also, the best part is, it lasts furthermore, i would like to share few trips and tricks for a perfect karanji / gujiya recipe. firstly, do not.
Karanji and gujiya are two Indian sweets which have a similar look and appearance.
A well made karanji has an outer crisp & flaky cover.
You can have Karanji (coconut Gujiya) using 13 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Karanji (coconut Gujiya)
- You need 500 gms of all purpose flour.
- It's 5-6 tbsp of ghee.
- Prepare As required of Water to knead.
- You need For of filling:.
- Prepare 1 cup of grated coconut.
- Prepare 1/2 cup of jaggery.
- Prepare 2 tbsp of raisins.
- You need 2 tbsp of cashews.
- You need 2 tbsp of almonds.
- You need 1 tsp of cardamom powder.
- It's 1 tsp of pumpkin seeds to garnish.
- You need 1 tbsp of honey.
- You need Some of Oil for frying.
Its melt in the mouth with a sweet coconut based stuffing. Karanji or Coconut gujiya is a popular north Indian dish relished during Holi. It is known as karanji in Maharashtra and Karnataka. Specially curated by experts from Salebhai.com.
Karanji (coconut Gujiya) instructions
- In a flat dish, mix the flour and ghee to form a crumbly mix that just about holds together...
- Add water a little at a time and knead to form a firm dough. When done, cover the dough with a damp tea towel or muslin and keep it aside..
- Roast the coconut on a very low flame till it is a pale reddish color. Keep aside..
- Mix the jaggery and water in a pan and cook till the jaggery is fully melted. Now allow thickening a little. Add the coconut, raisins, cashews, almonds, and cardamom powder and mix well. Remove from fire and keep aside to cool..
- Divide the prepared dough into equal sized portions and make them into balls. Roll these balls out into circles about 4 to 5-inch wide..
- Put a heaped tablespoon of filling in the center of each circle and fold over into a semi-circle with a Gujiya mould. Press the edges to seal and keep aside. Repeat the filling process for all the circles..
- Once all your dough and filling is used up, heat oil on a medium flame and deep fry the gujias..
- Fry till golden brown and crisp..
- Serve hot with a drizzle of honey and nuts.
- Garnish with pumpkin seeds and enjoy.
It has sweet coconut stuffing with crispy (Khuskhushit) crust. Karanji is usually prepared during the In Rajasthan it is known as gujiya. Goan Hindu prepare a similar recipe during the Ganesh Chaturthi. Maharashtrian Karanji is an Indian sweet made of fried pastry that is stuffed with coconut Maharashtrian Karanji. Fried pastry stuffed with coconut, cardamom, jaggery and poppy seeds.
