Dry Fruit Karanji | Dry Fruit Gujiya Recipe | Sweet Dish Recipe by Ruchi Bharani

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a distinct flavor while being healthier.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Jaggery is a traditional sweetener often used in Indian desserts.

mixed dry fruits

🥗Healthier: dried fruits

💰Cheaper: raisins

Raisins are more affordable and still provide sweetness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maida

Whole wheat flour offers more fiber.

Start with making the dough using 2 tbsp of semolina, some plain flour, a little bit of ghee, and a pinch of salt.

Mix all these ingredients together and add some water to make a dough.

Apply a little bit of water to the dough so that it doesn't dry out and keep it aside for 10 minutes.

For the filling, roast grated dry coconut until it changes color and then transfer it to a bowl.

Next, roast finely chopped almonds for around 15 seconds and then remove them from the heat.

Roast the poppy seeds for about 10 seconds, or substitute with sesame seeds if unavailable.

Heat a dash of ghee and add finely chopped dates to soften them for around 10 to 15 seconds.

Combine the roasted coconut, almonds, poppy seeds, softened dates, finely chopped cashews, and melted chocolate in a bowl and mix well to prepare the filling.

After the dough has rested, make small balls out of it.

Apply a little bit of ghee onto the board and the rolling pin, then roll the dough to a thickness that is not too thin or too thick.

Cut the rolled dough with a ring to get equal-sized pieces and remove the excess dough.

Place a little bit of filling in the center of each piece, fold it into half, and seal the edges properly.

Pinch the edges and fold them over to create a decorative border, continuing until all edges are sealed.

Once all the Karanjis are shaped, heat oil until hot and fry them on medium heat until they achieve a beautiful color.

Remove the fried Karanjis from the oil and drain them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens