A half moon shaped deep fried dumplings are stuffed in […]
A half moon shaped deep fried dumplings are stuffed in richness of mawa is popularly known as karanji or gujia in most Indian subcontinent. This sweet delicacy consists of all purpose flour or flour to crisp outside and soft inside. A all in one delicacy is not only easy to make but also a royal dessert savour in most of the parties and festival together. Mawa or khoya ,a thicken moistened milk stuffed inside of blended dry fruits and cardamoms tickle your taste bud make the dessert scrumptious and flavourful.
KARANJI / GUJIA
Traditionally we use all purpose flour to make the dough. Sprinkle oil or clarified butter(ghee) and rubbing the flour using your the hands is called as khasta, it will keep the gujia crisp external and soft internal.
shahi jeera or caraway seeds are adding is your choice. I like it’s distinct flavour and aroma when adding slight into the dough.
For variation you can use 1/2 cup of wheat flour and 1/2 cup of all purpose flour together.
In some region gujia can be made by only wheat flour. If you want to use wheat flour the amount of water will be little more than the all purpose flour.
Add shahi jeera ,salt and water slowly to make the dough stiff but soft.
Once you done, cover it in muslin clothe and rest for half an hour.
khoya / mawa ..
Khoya or mawa is widely used in most of the Indian dessert. Its can be made out of cow’s milk/buffalo milk or for instant can be prepared using milk powder. Khoa/khoya is made by simmering full-fat milk in a large, shallow iron pan for several hours over a medium flame until get milk solid ..
For my recipe i have used milk powder to prepare khoya..We need slight dry khoya with moisture to prepare gujia
You can use store brought mawa or khoya too.
Cow’s milk or buffalo’s milk is the actual ingredients for making a soft and moisten khoya but it takes time to prepare..
Using of dry fruits and cardamom take the dessert one level up. I have used cashews and almonds, blend it. We need crushed dry fruits rather than the powder mixture.
Use milk powder (i have used patnajali milk powder ) than milk whitener.
Use Luke warm water and whisk the powder in a bowl, to prepare a thicken paste..
Pour the thicken milk paste into a heavy bottomed pan.
Stirring it over high flame until reduce to thick.
Before that blend cashews, almonds and cardamoms into breadcrumb.
Add into the pan and stir continuously over medium flame until get a thick and slight dry mixture of milk. Off the flame and allow it to cool.
preparation of karanji or gujia with stuffing..
Roll ball into a small disc like shaped and should be little thicken of 4″ diameter.
Place 1 or 2 tbsp. of stuffing. Excess use of stuffing will mess the gujia in the time of frying ,the stuff would be come out.
You can shaped it either using mould .
Instead of mould i like to use fork and design in hand to shape it.
If you wish to prepare using fork, place stuffing like in the photo on the middle of the circle.
Brush with water on the edges and fold it into a moon shape. Patting finger to seal the sides. Use fork to brim it and also it gives a nice design to the gujia.
For hand made design or classic design of gujia ,you can follow the video.
Use enough oil and heavy bottomed vessel to fry gujiya.
The temperature of the oil is an important step of the dish.
Never fry on high temperature, it should be always medium or lower while frying.
Fry until both the sides are crisp and golden brown.
The temperature should be lower than the medium flame to make the gujiya fry well and crisp too.
shaping gujiya using mould
If you are using mould.
Make a 4 inch circle disc and place it in mould.
Now place stuffing and fold it. Remove the excess dough as shown in photo.
Karanji -mawa (Khoya Gujia)
yield : servings 10 karanji/gujia
prep time : 30 minutes
cook time : 12 minutes (to fry all
total time : 42 minutes
Things we need to prepare
1 cup all purpose flour
1 tbsp. oil/clarified butter (ghee)
6 tbsp. water
pinch of salt
1/4 th tsp shahi jeera/caraway seeds
1 cup milk powder -dont use milk whitener
1/2 cup Luke warm water
3 green cardamoms
In a strainer strain refined flour and salt. Take the flour in a large bowl along with salt and ghee. Add shahi jeera and rub the mixture for 2 to 3 minutes.
Add little water start with 1 tsp of water at a time and Keep kneading .The dough must be soft but stiff. We dont need to use more water ,trying to use as less water as possible. After kneading use a wet muslin cloth and cover the bowl for 30 minutes.
In a bowl pour Luke warm water, sugar and add milk powder slowly .Stir and whisk to smooth milky mixture and no lumps should be there.
In a small jar add all dry fruits and cardamom ,blend until like a fine bread crumbs.
Heat a heavy bottomed pan, pour the mixture. Over high flame stir the mixture for 2 to 3 minutes. Now reduce the heat when the milk started thicken ,add prepared dry fruit powder and keep stirring.
Stir it another 5 to 6 minutes .After stirring of few minutes can see the mawa started to leave the sides and no more moisture inside. Off the flame and allow it to cool.
3. Preparing gujjiya with stuffs/filing
Take out the dough from the bowl. Knead it again and divide into 10 equal balls, the balls should not be smaller and medium either.
Dust in refined flour and roll it into a small disc. Roll it into 4 ” diameter using a rolling pin.
Place 2 tbs of mawa or balanced amount in the center as well. Brush the edges with water and fold the dough over the filling, pressing the edges shut. Crimp with a fork to seal.
Meanwhile heat oil in pan over medium flame, slowly pour 4 to5 gujiya in pan and reduce slight .Now turn the gujjiya.
Stirring your slotted spoon both sides as frequent as possible or every one seconds for 5 to 6 minutes or until crisp and golden brown.
Place them on paper towel and cool it and relish when hot.