Maharashtrian Karanji Recipe | Coconut Gujiya
Maharashtrian Karanji Recipe | Coconut Gujiya, a traditional recipe makes a delicious sweet with crispy and flaky outer cover with sweet coconut & semolina/rava, dry fruits stuffing
Servings 20 Pieces
Ingredients
For Dough
- All Purpose Flour / Maida 1 cup
- Semolina/ sooji fine variety 1/4 cup
- Oil 2 tsp
- Warm Milk 1/2 cup
- Salt a pinch
For Filling
- Poppy Seeds / KhasKhas 1 tsp
- Sooji / Rawa 1 tsp
- Dessicated Coconut 1 cup
- Powdered Sugar 1 cup
- Cardamom powder 1/4 tsp
- Dry fruits grinded 1-2 tbsp
- Oil for frying
Instructions
For Cover / Coating
- Warm 2 tsp oil. Mix all purpose flour, semolina/fine sooji, salt in to a bowl and pour oil over it. Mix well till the time mixture becomes crumbly.
- To this add warm milk slowly and gradually to make medium consistency dough, that is neither too hard nor too soft.
- Cover and keep the dough to rest about 30 minutes.
For Filling / Stuffing
- Dry roast rava/ sooji and poppy seeds separately till the time they acquire light brown color.
- Mix dessicated coconut with previously roasted sooji and poppy seeds. Next add sugar, cardamom powder, dry fruits and mix it well.
To make Karanji
- Take the dough and knead to make it smooth for few minutes.
- Take a golf size ball and roll like poori. Lay the rolled dough over gujiya mold, fill 2-3 tsp stuffing on one side of the mold. Close the lid of mold.
- Apply some pressure over mold and remove the excess dough hanging from sides.
- Mix the excess part of dough with the rest of the dough to make more number of karanji out of it.
- Repeat the same procedure to make more karanji. Keep the ready karanji under the damp cloth.
- Do not overfill the mixture or it will open up while frying.
- Make sure to keep the dough that you are not working with, under a wet towel.
- Or if not using mold then place the stuffing on one side. Cover it and shape it like half moon.
- Seal the edges nicely. Use fork and make some design on the corners of karanji.
- Deep fry on medium to low flame until the top of karanji becomes light golden brown in colour. Transfer them on a kitchen paper towel to drain excess oil.
- Remove, cool and set aside. Store the karanji in an airtight container.