Homemade Gujiya / Ghughra / Karanji (in the Northern Indian States, Gujarat and Maharashtra respectively) are some names of this traditional festive sweet recipe in India. The filling and making style slightly differs from state to state however tastes best in whichever form it is. Here is a quick and easy recipe for it!
Ingredients
For filling :
- Roasted Semolina-150 grams
- Roasted and ground mixed nuts ( cashew, almond, pistachio, walnuts)
- Raisins powder: 200 grams
- Grounded sugar -1 cup or as per taste
- Cardamom powder -1 tsp
For outer cover:
- One cup wheat flour
- One cup all-purpose flour
- Pinch of salt
- Oil to grease
- Oil for deep frying
Steps for preparing homemade Gujiya / Ghughra / Karanji recipe
- Prepare the filling by mixing all the ingredients in the filling section together. Ensure it doesn’t capture any moisture incase you pre-make it and keep it in the refrigerator.
- It should be a lump-free even mixture.
- For the outer cover prepare a smooth dough with wheat flour and all-purpose flour. You can choose to take all-purpose flour only but I prefer a 50:50 ratio for a better taste.
- Grease the dough with oil and allow it to rest for 30 minutes by covering it.
- In a pan heat the oil for deep frying.
- After 30 minutes start making small balls to roll them into Puri-sized rounds.
- In the center of this dough, rounds put 1-1.5 tsp of filling.
- Wet your fingertips to seal these Ghughras on their edges to a semi-circular shape.
- Now is the time to design its border ( comes with practice 😊)with your fingertips. It is quite similar to the one you do with momos. In case you cannot design them manually you can just use the back of a fork to give some strips texture to their edges.
PS: I further gave a different shape to it by folding the semicircular shape inwards from its tips. - Once shaped deep fry them on medium flame. Ensure the outer cover is cooked well from within too.
- Take them out once golden brown. Tastes best when warm, however, you can store them in an air-tight container for about 7-10 days at room temperature.
A very quick crunchy festive snack relished on Indian festivals like Diwali and Holi. A very traditional recipe but still loved and prepared by most Indian households. Goes well while you want to munch something during tea time or it tastes good as it is too! A very good option to carry if you are traveling, a very handy snack.
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