Recipe – Karanji / Gujia

Posted on Posted in Dessert, Karanji, Uncategorized


The quintessential karanji /gujiya marks the arrival of Diwali. Celebrations are incomplete without the most loved dessert – The Karanji a.k.a. Gujia.

While most of us resort to the readymade mithai in stores these days, this is one dessert you can whip up by yourself in around an hour and a half.

As promised, we at Chatore Diaries,bring you the fastest and quickest road to mouth watering karanjis.

The Ingredients

  • Maida -2 Cups
  • Rava/Sooji/Semolina – 4 Tbsps
  • Powdered Sugar – 1  ½  cups
  • Milk – 1 cup
  • Oil- 2-4 tbsps
  • One fresh coconut finely grated
  • Ghee – 2-3 tbsps
  • Almonds – 5-6
  • Pistachios – 5-6
  • The almonds and the pistachios need to be ground into a fine powder
  • Green cardamom powder- 1tbsp
  • Ghee /Oil  for deep frying
  • Preparation Time : 15
  • Cooking Time: 45 mins



The Making of the Dough

  • In a bowl, pop in the maida and the semolina together
  • Heat oil in a pan or in a microwave
  • Tip in the hot oil into the mixture
  • Pour in some milk
  • We have to knead this into a soft dough,so use the milk and oil as per your judgment
  • Knead this as much as you can so as to have a nice soft dough in the end
  • Cover this dough with a muslin cloth so it does not lose its moisture
  • Set this aside for around 20 minutes



The Making of the filling a.k.a Saaran

  • In a hot kadhai pop in the ghee
  • Once  the ghee starts to bubble,tip in the coconut
  • Saute the coconut till it turns into a beautiful brown
  • Keep it on medium heat, so that the coconut doesn’t burn
  • Pop in your dry fruit powder and the cardamom powder next
  • Give the mixture one good mix
  • Add the powdered sugar  in next
  • Work your ladle  through this mixture briskly
  • Saute this mixture for another 5 minutes,till the mixture thickens slightly and turns into a beautiful brown
  • Set this mixture aside to cool



The Making of the Karanjis

  • Divide your dough into small balls
  • Take some milk in a small bowl and set it aside, you will need this while you roll out the karanjis
  • Take one ball of dough
  • Roll it out evenly to form a small puri
  • Don’t  roll it out too thin, else the karanji might fall apart when you fry it
  • Spoon some of the filling right in the middle of the puri lengthwise. Make sure not to fill in too much
  • Dot the rims of the puri with some milk
  • Lift one part of the puri and place it right on top of the filling till it meets the opposite semi circular end, to form the shape of a half moon
  • Seal the ends well, so that they stick together
  • Once the ends are sealed, take a fork and make impressions on the sealed ends with its prongs
  • Watch the video, to see a quick demonstration
  • Roll out the rest of your dough balls and make these karanjis

Chatore Tip :  Be sure to cover them with a muslin cloth, so that they don’t lose their moisture


The Final Step

  • Heat the oil in a heavy bottomed pan
  • Take enough of oil, since we are going to be deep frying the karanjis
  • You could also deep fry them in ghee if you like
  • Once the oil is hot and begins to bubble
  • Pop in your karanjis
  • Deep fry them till they attain a light golden brown colour
  • Keep your flame on medium heat throughout the process,so that the karanjis get cooked evenly
  • Once they are done,place them on a tissue
  • Once they come to room temperature, you could store them in an air tight container

Please note that since the stuffing is made of fresh coconut, you will have to refrigerate these


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