Karanji/Karjikai/Gujiya

Karanji, Karjikai or Gujiya are different names of one sweet that usually prepared in Diwali. Yes, Diwali is about a week ahead, so thought of sharing commonly prepared sweet Karanji recipe on this Diwali.

                                   This is a maharashtrian and south Indian sweet prepared during Diwali. It is a crispy pastry stuffed with mixture of dried fruits, dried coconut powder and sugar powder. There are many variations in stuffing or may be the way it is prepared; but this is how I prepare at my home. The source of Karanji recipe is from my mom and mother in law. Yes, the recipe of crispy pastry is from my mother in law and the recipe of stuffing is from my mom.

                                 Sharing the recipe of karanji with you all, hope you will like it and prepare karanji for your family this Diwali.

Preparation

Take maida, rava and salt in a large bowl and mix well

Make a small well in above mixture (shown in pic)

Add 2tbsp melted ghee pour on above mixture mix well

The mix of maida, rava and melted ghee should be like bread crumble.

Now add water and knead soft dough.

Rest dough for 1/2hr to 1hr

Meanwhile take roasted channa dal, cardamoms and sugar in mixie jar; blend to fine powder

Add this to grated dried coconut

Mix well; stuffing of karanji is ready.

Take 3tbsp of melted ghee in bowl add rice flour mix well.

Make a small balls of knead dough; dust with maida and roll to small chapatis make an impression of your fingertips as shown in pic.

Spread the mixture of ghee and rice flour evenly on chapatti

Now roll it tightly (as you roll mat) and cut in to small pieces.

Make pooris of this small piece (forgot to take pics)

This is the mould of karanji

Keep poori on mould add stuffing on one side of poori

Apply water to seal the edges of poori and close the mould

Remove extra edges from mould; remove karanji from mould keep aside and cover the prepared karaji with a wet cloth so that it will not get dry. Prepare rest of the karanjies.

Once all karanji is prepared, deep fry on medium flame until both sides turn golden brown

 Karanji is ready; store in airtight container.

Though process is little big I bet you and your family will enjoy it.

Note:

 1.      You can skip this step shown below, make small pooris of dough, and proceed with rest of the procedure.

            Take 3tbsp of melted ghee in bowl add rice flour mix well.

           Make a small balls of knead dough; dust with maida and roll to             small chapatis make an impression of your fingertips as shown               in pic

           Spread the mixture of ghee and rice flour evenly on chapatti

           Now roll it tightly (as you roll mat) and cut in to small pieces.

           Make pooris of this small piece (forgot to take pics)

2.    If you follow above step, the pastry will be crispy and layered texture.

           Or else, it will not have a layer texture.

3.    Handle prepared karanji carefully if any crack form on karanji the stuffing will come out while frying and your oil will be spoiled