Gujiya (Karanji) Recipe

Gujiya, Karanji, Karjikai, Kajjkayalu etc is same name for Gujiya, Diwali, holi  must have sweet in our home is gujiya. Gujiya, namak para, sev is tradition in my parents home for every Diwali.

Ingredients
For Outer Layer
2 Cups - Plain Flour/Maida, 4 tbsp - Ghee or Oil, Oil - To Deep Fry

For Filling
2 Cups - Sooji/Semolina, 3/4 Cup - Mawa/Khoya (optional), 2 Cups - Powdered Sugar, 1/2 tsp - Cardamom Powder, 1/2 Cup - Grated Dry Coconut/Khopra, 2 tbsp - Raisins, 4 tbsp - Chopped Cashewnuts, 2 tbsp - Poppy Seeds.

How to make
For outer layer, in a wide bowl take flour, 4 tbsp oil and mix well, add water in small quantity and make stiff dough same like we make for poori, cover with a damp cloth and keep aside until required.

In a wok or kadai add khoya/mawa and cook in slow flame for 2-3 minutes or until it's melts, loosen up, off flame, keep aside. Dry roast sooji/rawa until light brown and aromatic, keep stirring so it doesn't get burnt. Powder sugar with cardamom seeds.

In a large bowl add roasted sooji/rava, cashew-nuts, raisins, poppy seeds (I didn't used), dry grated coconut (khopra), powdered sugar and mix well. Add khoya/mawa and mix well with hands to combine khoya with sooji well. If you are not using khoya skip this step.

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