Sooji Mawa Gujiya| Holi Recipe | Pedakiya | Karanji | Cookwithsmritipurii
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Recipes in this Video
2 recipes
Ingredients
- ●2 cups all-purpose flour
- ●1/4 cup ghee or unsalted butter
- ●1/2 cup water (as needed)
- ●1 cup khoya (dried whole milk)
- ●1/2 cup powdered sugar
- ●1/4 cup chopped nuts (almonds, cashews)
- ●1/4 tsp cardamom powder
- ●1/4 tsp salt
- ●Oil for deep frying
Instructions
- 1In a mixing bowl, combine all-purpose flour and salt. Add ghee and mix until crumbly.
- 2Gradually add water and knead to form a smooth dough. Cover and let it rest for 30 minutes.
- 3In another bowl, crumble khoya and mix in powdered sugar, chopped nuts, and cardamom powder to make the filling.
- 4Divide the dough into small balls. Roll each ball into a small circle (about 4 inches in diameter).
- 5Place a spoonful of the filling in the center of each circle.
- 6Fold the circle in half to form a semi-circle and seal the edges by pressing them together. You can crimp the edges for a decorative look.
- 7Heat oil in a deep frying pan over medium heat. Once hot, carefully add the gujiyas in batches.
- 8Fry until golden brown and crisp, about 5-7 minutes. Remove and drain on paper towels.
- 9Allow to cool slightly before serving. Enjoy your gujiyas!
Equipment
Mixing bowlRolling pinDeep frying panSlotted spoonPaper towels
Ingredients
- ●2 cups all-purpose flour
- ●1/4 cup ghee or unsalted butter
- ●1/2 tsp salt
- ●1/4 cup water (or as needed)
- ●1 cup grated coconut
- ●1/2 cup jaggery (or brown sugar)
- ●1/2 tsp cardamom powder
- ●1/4 cup poppy seeds (optional)
- ●Oil for deep frying
Instructions
- 1In a mixing bowl, combine the all-purpose flour and salt. Add ghee or butter and mix until crumbly.
- 2Gradually add water to form a smooth dough. Cover and let it rest for 30 minutes.
- 3In another bowl, mix grated coconut, jaggery, cardamom powder, and poppy seeds (if using). Set aside.
- 4Divide the dough into small balls. Roll each ball into a thin circle on a floured surface.
- 5Place a spoonful of the coconut mixture on one half of the circle. Fold the other half over to cover the filling.
- 6Seal the edges by pressing them together, and crimp with a fork for a decorative touch.
- 7Heat oil in a deep frying pan over medium heat. Fry the karanjis until golden brown on both sides.
- 8Remove and drain on paper towels to absorb excess oil.
- 9Serve warm as a snack or dessert.
Equipment
Mixing bowlRolling pinFrying panSlotted spoonPaper towels
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