Gujiya /गुजिया /करंजी (An Indian Sweet)

Gujia the delicious sweet for Holi and Deepawali.

This is one sweet which is made through out India with some variations and named differently. In north India  Bihar and Orissa it is a must for Holi festival. In southern and western India it is a must for Deepawali festival. We being north Indian and living in Maharashtra, Gujia has become a must for both the festivals. Need I say more about it's popularity in my house hold!!!

Preparation Time : 30 min. ( making the dough, and getting all ingredients ready for filling)
Cooking Time : 15 - 20 min. for making the filling ,40 -50 min. for frying the Gujia.
 Servings : Makes 20 - 25 Gujia.   

Ingredients required for Gujia cover

• 250 gm.Maida (Refined flour) 
• 50 gm. Semolina (suji)
• 50 - 75 gm. Ghee(Refined butter) 
• 1/4 teaspoon Salt 

Ingredients required for Gujia filling

• 250gm. Khawa (solidified milk) 

Khawa

• 100gm. Sugar(powdered)

Powdered sugar

• 10 - 15 Almonds 

Finely cut Almond

• 50 gm. Semolina ( Suji )

• 10-15 Raisins

Raisins

• 50gm Freshly grated dry coconut

Freshly grated dry coconut

• Cooking oil for frying

Directions to prepare Gujia Filling

• Cut the dry fruits to small pieces. Avoid bigger pieces as they will pierce through the covering of Gujia causing the filling to spill out during frying
• Take a wok and keep it on low heat
• Roast suji in it till suji is golden brown
• Add khawa in the wok and cook for 2-3min.
• Remove the wok from heat. Add sugar and cook for a min. on low heat.and mix thoroughly.

Sugar added to khawa

•  Add grated coconut. Mix and cook for one min.

semolina, coconut, khawa and sugar mixture

•  Add dry fruits and mix thoroughly. 
• Add cardamom powder and mix thoroughly.

• 

  Dry fruits, cardamom added to the khawa mixture

• Keep aside for cooling.

Ready filling mixture for Gujia

Directions to prepare Gujia

• Take Maida and salt in a plate.
• Add melted ghee spoon by spoon with continuous mixing till the mixture resembles bread crumbs
• Add water slowly and knead the above mixture to make it a soft but very firm dough.

Dough for the cover of Gujia

• If the dough is not firm then the Gujia will not come out crisp.
• Make small balls from the dough .

Ball ready for rolling

• Roll them to 4 inches diameter round chapati.

Rolled ball of dough

• Fill 2-3 teaspoons of the filling in the center of the chapati and fold it from both ends as such that it looks like semi circle.
• Press it nicely by your palms so that trapped air is removed.
• Seal the edges nicely by applying water.

Rolled dough filled with filling mixture

• Turn the edge to give it a good look.

Gujia ready for frying

• Gujias are ready to fry now.

Gujias before frying

• Heat oil in wok for frying Gujias.
• Once the oil  is ready, fry the Gujia on low flame with continuous swirling and twirling motion of spatula.

Gujias being fried

• When golden brown from all sides take them out and cool before storing.

Have a happy Holi and Deepawali with mouth watering Gujias.

Tips :

• Molds for Gujiya are available in the market, so for those who find it difficult to fold the ends of gujiya they can put it in the mold and press gujiya with the edges sealed will come out.
• Make the filling mixture always on low flame otherwise khawa will get burnt and sugar will get caramelized.

• Fry Gujias a shade lighter than you want because the heat already present in them keeps on cooking them during cooling also (When they have been removed from the wok).
• Gujias with khawa and coconut can be store3d in fridge for 4 - 5 months.

Suggested Variation(s):

• Those who prefer less khawa for any reason can increase coconut powder and reduce khawa.
• Khawa and coconut powder can be replaced completely by fresh grated coconut.
• If donot want to fry bake them at 200 degree Celsius for 15 minutes. 
• Air fry to reduce oil consumption