One more recipe in festival series, we celebrate holi with great anthusiasm and josh. All around we feel joy and love. Morning of holi is a carnival of colours, where everyone play, chase and colour each other with dry herble colours and coloured water....after plying holi all of us visit our friends and family to colour each other, laugh and chit chat, then share holi delicacies, food and drinks. This festival is a day to meet others, play and laugh, forget and forgive and to repair ruptured relationships so enjoy this special festival with lots of delicacies and with Minal's spice world.....

Today I am shearing a wonderful Indian sweet ' gujiya/ karanji' some people called it karanji, both are almost same ..only difference is mawa  is not used in karanji but gujiya is full of mawa ....and ya if mawa is not readily available at your part you can use ricotta cheese instead taste is almost same but mawa is better ....mawa is dried evaporated milk solid ...the milk is slowly simmered in a large iron kadai , till all it's moisture evaporate and it reduse to can make it also at home do whatever way just enjoy this mouthwatering gujiya ....step by step recipe of gujiya 


indian sweet pastry | gujiya

INGREDIENTS (measuring cup used, 1 cup = 250 ml)


For the gujiya pastry:
4 cups maida/ all purpose flour 
¼ tsp salt
water or as required
4 tbsp ghee
for the khoya stuffing:
31/2 cup khoya, tightly packed, 400 gm khoya
1/2 cup suji 
4 tbsp ghee
1 cup chopped dry fruits, 2 tbsp raisins, 1 cup shredded dry coconut, 150 GM chironji 
3 cup powdered sugar or as required
3 tsp cardamom powder or 15-20 cardamoms powdered in a small coffee grinder or a mortar-pestle.

1. Take 4 cups all purpose flour/maida and salt in a bowl.
  Heat 4 tbsp ghee in a small pan or bowl.Pour the ghee on the flour.

2. Meanwhile, In a pan roast suji for 3-4 min.

3. Roast dryfruits except coconut , raisins and kalonji

4. Rub the ghee with the flour, with your fingertips to form a bread crumb like texture.

5. Then add ⅓ to ½ cup water in parts and begin to knead. the amount of water needed will depend on the quality and texture of flour.

6. knead the dough till firm.

7. cover with a moist cloth and keep aside for 30 minutes.

8. Chop 1cup dry fruits and keep aside.

9. Melt 1 tbsp ghee in a pan on a low flame. Add 3 cup crumbled or grated khoya.

11. Stir the khoya continuously on low heat.

12. cook the khoya till it begins to gather around itself. switch off the flame and keep the pan down. let the khoya stuffing cool down completely.


13. Add 3cups of powdered sugar, roasted suji or semolina, chop dry fruits, raisins, shredded/ grated coconut  and ½ tsp cardamom powder. better to seive the powdered sugar if there are lumps.

14. Mix everything well and keep the stuffing aside. check the taste and add more sugar if you prefer.


15. Divide the dough into two parts. Make a medium log of each part and slice it into equal parts. Roll each part in your palms to form a ball. prepare the dough balls this way and place them in the same bowl. cover with a moist kitchen towel.

16. Dust the rolling board lightly with some flour. roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter. Use oil to roll a ball do not use flour for dusting.


17. With your fingertip or pastry brush, apply water all over the circumference edge. Place about 1tbsp or 1.5 tbsp of the khoya filling on one side of the circle, keeping the edges empty.  don’t add too much of stuffing as then its difficult to shape them and the gujiya may break in the oil.


18.  Carefully, bring together both the edges and join. gently press the edges. the edges have to be pressed well, so that the filling does not come out while frying.

19. You can use gujiya or karanji moulds at this stage. when doing this method, its very important that the flap should not come between the hinges for that when you cover the other flap leave that area and you should see that gujiya is pressed & sealed well. This stage is very impotent if you are making gujiya with moulds otherwise filling will come out while frying and will spoil all your oil. 


20. The neatly trimmed gujiya pic below. you can use pizza cutter to trim and seal gujiya , or you can use fork as shown in picture ... However, its best to make pleated design at the edges. this way the stuffing does not come out while frying and the gujiyas look good too. just keep on folding and twisting the edges till the end. Both the methods are easy. If you r making it for first time I am sure you will spoil 1 or 2 but don't worry practice makes you perfect.we have also learned this way so relax.  

21. prepare gujiyas this way and arrange them on a plate or tray. keep the guijyas covered with a moist napkin so that the dough does not dry out.

Baking method for gujiya:

22. preheat the oven to 200 degrees celsius/390 degree fahrenheit. brush oil or melted ghee on the gujiya evenly all over. place them in a baking tray, bake the gujiya for 20 to 30 minutes at 200 degrees celsius/390 degree fahrenheit till they are golden. oven temperatures vary, so do keep a check while baking the gujiyas. place them on a wire rack for cooling. once cooled, store the baked gujiyas in an air-tight jar or box.

Frying method for gujiya:

23. heat oil for deep frying in a kadai or pan. first test the temperature of oil, before frying. add a small piece of the dough in the oil. if the dough comes up gradually, then the oil is ready. if the dough sits at the bottom, the oil is still cold. if the piece of dough comes up briskly and quickly, the oil is too hot. Gently slid the gujiyas in oil. just add a few pieces and don’t overcrowd. depending on the size of the pan/kadai, you can fry 2 to 3 gujiyas at a time.


24. Turn them over carefully and fry the other side. deep fry them till the gujiyas have become golden. Drain on kitchen paper tissues. fry gujiyas this way and once they are cooled completely, store them in an air-tight box.



Anonymous said…
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