Karanji / Crispy Rava Gujiya
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.
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.