Gujiya (Karanji)
Gujiya, called karanji in many homes, is a crescent-shaped sweet pastry with a crisp, flaky shell and a rich filling of mawa, coconut, nuts, and raisins, lightly scented with cardamom. The outside turns golden and slightly blistered on frying, while the inside stays soft, sweet, and nutty. It is made in large batches for Holi and Diwali, shared with guests, packed into sweet boxes, and eaten over several days after the festival. Roll the dough thin but not paper-thin, and seal the edges very well with a little water so the filling does not leak into the oil. Frying on medium heat, not high, is what gives an even colour and a shell that stays crisp after cooling.
Ingredients
12 itemsStep-by-Step Instructions
9 steps-
1
Step 1
In a large bowl, mix the maida and salt. Add the 60 ml melted ghee and rub it in with your fingertips until the mixture looks like coarse breadcrumbs and holds shape when pressed.
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2
Step 2
Add the warm water a little at a time and knead into a firm, smooth dough. Cover with a damp cloth and rest for 30 minutes.
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3
Step 3
Meanwhile, place the crumbled mawa in a heavy pan on low heat. Stir continuously for 4 to 5 minutes until it softens, turns slightly aromatic, and leaves the sides of the pan. Do not brown it. Transfer to a plate and cool completely.
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4
Step 4
To the cooled mawa, add the desiccated coconut, powdered sugar, chopped almonds, chopped cashew nuts, raisins, and cardamom powder. Mix well. This is the filling. Divide it into 20 equal portions.
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5
Step 5
Knead the rested dough briefly and divide it into 20 equal balls. Roll each ball into a circle about 10 cm across.
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6
Step 6
Place one portion of filling in the centre of a circle. Moisten the edge with a little water from the remaining warm water if needed, fold over into a half-moon, press the edges firmly, and crimp with a fork or a gujiya mould. Repeat with all the dough and filling, keeping the shaped gujiya covered with a cloth.
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7
Step 7
Heat the 500 ml ghee or oil for deep frying in a kadhai on medium heat, to about 170°C. Slide in 5 to 6 gujiya at a time without crowding.
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8
Step 8
Fry on medium heat, turning gently, for 4 to 5 minutes until golden and crisp all over. Remove with a slotted spoon and drain on kitchen paper.
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9
Step 9
Repeat with the remaining gujiya, letting the oil return to temperature between batches. Cool completely before storing in an airtight container.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
