Mawa Karanji, Gujiya Recipe

Mawa Karanji, Gujiya Recipe

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mawa karanji recipe | gujiya | khoya karanji |

mawa gujia is a famous Indian mithai most often made during Holi and Diwali. Learn how to make khoya karanji.

Gujiya is a traditional sweet made with fresh coconut. With time it has just got even more luxurious! Try this version of Karanji, which features a stuffing of mawa perked up with myriad nuts and dried fruits.

You will also love the rich, milky aroma, the softness of the mawa and the crunch of the nuts in this delectable mithai - mawa gujia.

To make mawa karanji, combine plain flour, ghee and salt in a deep bowl, mix well and knead into a firm dough using enough water. Cover the dough with a lid and keep aside for 10 minutes. Combine the mawa, raisins, almonds, pistachios, sugar, cardamom powder and saffron in a deep bowl and mix well using your hands. Divide the dough and stuffing into 12 equal portions and keep aside. Roll out a portion of the dough and place a portion of the stuffing in the centre, fold it over to make a semi-circle and press the sides well. Twist the sides of the karanji inwards to form pleats. Heat the ghee in a deep non-stick kadhai and deep-fry a few karanjis at a time, on a medium flame, till they turn golden brown in colour from all the sides. Serve immediately or cool completely and store.

Khoya karanji is a perfect recipe to add to your Diwali plans, plans, as its richness gels with the festive melee. Every Maharashtrian house has a tradition of making these gujiyas and sharing with their friends and relatives during this festival.

While the pinching of the sides of the gujiya is an art to be learnt and mastered, it is not so difficult too. Follow the exact procedure given and within one or two trials you will be happy to have learnt to make it.

Tips for mawa karanji. 1. Make slivers of almond and pistachio only so they blend very well with the mawa. 2. Fry the on a medium flame and not fast, else they will not cook from the inside. 3. These mawa karanji stay fresh in an air tight container for 2 days only.

Try our other festival sweet recipes like Quick Kalakand, Pista Choco Roll and Dry Fruit Barfi.

Enjoy mawa karanji recipe | gujiya | khoya karanji | mawa gujia | with video below.

Mawa Karanji, Gujiya Recipe recipe - How to make Mawa Karanji, Gujiya Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 12 servings
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Ingredients


For Mawa Karanji
1 cup crumbled mawa (khoya)
1 cup plain flour (maida)
1 tbsp melted ghee
a pinch of salt
2 tbsp raisins (kismis)
2 tbsp almond slivers
2 tbsp pistachio slivers
2 tbsp sugar
1 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
ghee for deep-frying

Method
For mawa karanji

    For mawa karanji
  1. To make mawa karanji, combine plain flour, ghee and salt in a deep bowl, mix well and knead into a firm dough using enough water.
  2. Cover the dough with a lid and keep aside for 10 minutes.
  3. Combine the mawa, raisins, almonds, pistachios, sugar, cardamom powder and saffron in a deep bowl and mix well using your hands.
  4. Divide the stuffing into 12 equal portions and keep aside.
  5. Divide the dough into 12 equal portions.
  6. Roll out a portion of the dough into a 175 mm. (3") diameter circle without using any flour for rolling.
  7. Place a portion of the stuffing in the centre, fold it over to make a semi-circle and press the sides well.
  8. Twist the sides of the karanji inwards to form pleats.
  9. Repeat steps 6 and 7 to make 11 more karanjis.
  10. Heat the ghee in a deep non-stick kadhai and deep-fry a few karanjis at a time, on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  11. Serve the mawa karanji immediately or cool completely and store in an air-tight container for 2 days.
Nutrient values (Abbrv) per serving
Energy135 cal
Protein4.3 g
Carbohydrates14 g
Fiber0.1 g
Fat6.8 g
Cholesterol0 mg
Sodium1 mg
Mawa karanji (Diwali Sweet) Video by Tarla Dalal

Reviews

Mawa Karanji
 on 21 Oct 16 04:42 PM
5

Mawa karanji, A different sweet option for diwali, i just loved the filling of mawa and nuts.. I am surely making this on diwali... thank you for this recipe..