Karanji (Gujiya)

1. 1

   In a mixing bowl combine the salt, flour and ghee.

2. 2

   Mix together well.

3. 3

   Gradually add water and knead to form a firm dough.

4. 4

   Cover with wet cloth and set aside.

5. 5

   For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.

6. 6

   Divide the dough into 20-25 sections, roll them out into flat round pancakes.

7. 7

   Place a spoon of stuffing at the centre and fold the pancake in half.

8. 8

   Use a cutter to create the fluted crescent border and cut off excess dough.

9. 9

   You can seal the edges by applying a little milk and pressing down hard.

10. 10

    After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

11. 11

    The karanji can last for 7-8 days if stored in an air tight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.