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Karanji, also known as gujiya, is a popular Indian sweet pastry, Made during festivals like Holi and Diwali, it’s a treat that’s truly savory. Filled with a delectable mixture of coconut and dry fruits. This dessert is a symbol of joy and celebration, oh what a joy-a!

The dough is rolled out thin, then filled with the sweet blend, Folded into a crescent shape, ensuring the flavors mend.
Sealed at the edges with a gentle press, the process is quite an art, Then it’s deep-fried until golden brown, ready to steal your heart.

The aroma wafting from these treats is simply divine, Drawing in family and friends, creating a festive line.

With every bite, you’re greeted with a burst of flavors so grand, Crunchy on the outside, soft and gooey on the inside, oh so grand! Whether enjoyed warm or at room temperature, it’s always a delight, Karanji or gujiya, it’s a sweet treat that’s truly out of sight.

So next time you’re celebrating, don’t forget to include this delight, Karanji or gujiya, it’s sure to make your festivities bright!

Karanji / Crispy Rava Gujiya

Table of Contents

Discover the traditional Indian delight of Suji ke Karanji! These crispy, golden pastries are filled with a sweet and aromatic semolina (suji) filling, creating a delightful contrast of textures and flavors. Learn how to make this irresistible treat with our easy-to-follow recipe tutorial.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 1

Course Dessert

Cuisine Indian

Servings 25 Pieces

Calories 130 kcal

Equipment

1 Plate
1 Grater
1 Bowl
1 Spoon
1 Measuring Cups
1 Measuring Spoons
1 Rolling Board and Pin
1 Steel Kadhai

Ingredients

1 cup Semolina
½ tsp Salt
2 tbsp Ghee
½ piece Dry Coconut
½ cup Powder Sugar
1 tsp Cardamom Powder
2 tbsp Chopped Cashews
2 tbsp Chopped Almonds
2 tbsp Raisins
2 cup Oil

Instructions

Take 1 cup Semolina in a plate and add ½ tsp Salt, and 2 tbsp Ghee. Mix them thoroughly. Add water as needed and make dough while mixing. Cover it and keep for ½ hr. resting.
Take a bowl and grate ½ piece Dry Coconut using grater. Now add ½ cup Powder Sugar and mix them thoroughly.
Now add 1 tsp Cardamom Powder, 2 tbsp Chopped Cashews, 2 tbsp Chopped Almonds, and 2 tbsp Raisins. Mix them thoroughly and the stuffing is ready.
Now remove the cover from the dough and rub it again. Mix little water if the dough is tough and beat it with stone for making is softer.
Now take half of the dough and cover the other half with a lid. Make small parts from the dough for making karanji.
Make oval shape using rolling pin and board and the fill it with the stuffing and close it gently using end corners by applying water to it for stickiness.
Make all of them and then start frying. Take a kadhai and heat oil in it. Add few karanji which can be fried easily and fry from medium flame to high flame. Remove them and Karanji is ready.

Video

Notes

Can be stored in a steel container for 10-15 days. The mixture left can stored in a airtight container for 3-4 days or can be had just like that. It is yummy.

Keyword Gujiya, Karanji

Equipment’s:

Plate https://amzn.to/49gAUnk

Grater https://amzn.to/4cPeIDJ

Bowl https://amzn.to/4axoKY6

Spoon https://amzn.to/3W14z0u

Measuring Cups https://amzn.to/4abSLx1

Measuring Spoons https://amzn.to/4abSLx1

Rolling Board and Pin https://amzn.to/3UehISB

Steel Kadhai https://amzn.to/3vpdDlj

Ingredients:

Semolina – 1cup