Gujiya/ Karanji are delicious sweets, made with semolina, nuts and dry coconut filling.

Its a traditional Maharashtrian and Gujarati sweet dish made in the festivals of Holi and Diwali.

Diwali, the festival of colours is around the corner. I made a colourful twist in my rainbow Gujiya  by adding tutti frutti in the filling and coloured layers on the outer part of the Gujiya.

I am sharing my way of making crispy and delicious Colourful Layered ‘Rainbow Gujiya’ (Name given by my princesses)..

with step by step pictures…

Recipe as follows..

Ingredients :

For making the Filling

• 1 cup dry grated/  desiccated coconut
• 3/4 cup powdered sugar
• 1/2 cup fine semolina
• 1/4 cup ghee
• 2 tbsp poppy seeds
• 1/2 tsp nutmeg powder
• 1/2 tsp cardamom powder
• 2 tbsp chopped nuts like cashews and almond
• 2 tbsp tutti frutti

For making Outer Cover

• 1 cup all purpose flour/ maida
• 1 tsp fine semolina
• 2 tbsp hot ghee
• Salt to taste
• 1/4 tsp any 2 types of food colouring
• Warm milk

For making Cornflour paste

• 2 tbsp cornflour
• 2 tbsp ghee

Oil/ ghee for deep frying Gujiya

Method:

Method of Making Inside Filling :

1. In the heavy bottom pan dry roast poppy seeds and grated coconut separately on very low flame. After it changes colour keep aside to cool down.
2. In the same pan add ghee and roast semolina on low flame till it changes its colour. Then keep aside to cool down.
3. In a big bowl take powdered sugar, add roasted poppy seeds, coconut and semolina.
4. Now add nutmeg powder, cardamom powder, nuts like cashews and almond and tutti frutti. Mix well.
5. Gujiya filling is ready to use.

Method of Making dough :

1. In a big bowl take all purpose flour/ maida, semolina and salt and mix well.
2. Add hot oil or ghee, Mix well till you get a crumbly texture.
3. Now pour warm milk little at a time and start kneading the dough. Dough should not be too tight or too soft.
4. Cover the dough with a wet cloth and let it rest for 30 minutes.
5. Dough is ready to use.

Method making Cornflour paste

1. Take ghee and cornflour in a bowl.
2. Make thick and smooth paste.
3. Add more cornflour if required. Keep aside.

Method of Making Gujiya  :

1. Kneed the dough and divide dough into 3 equal parts.
2. Add different food colouring in 2 balls and again kneed the dough of each colour.
3. Get ready with these things before starting to making Gujiya.
4. Make big disc (Roti) of each dough ball with rolling pin.
5. Now take 1st disc and spread cornflour paste evenly.
6. Now place 2nd disc on it.
7. Now again spread cornflour paste evenly.
8. now place 3rd disc.
9. Again spread cornflour paste evenly.
10. Now make a tight roll.
11. Now cut the roll horizontally.
12. Now cut into 1 inch pieces.
13. Take one piece and flatten with your palm.
14. Now roll puri while keeping outer colour layer up.
15. Apply milk on the edges of the puri and add filling in the centre.
16. Now seal the edges and create desired shape by using fork or gujiya cutter.
17. Make pleats by using press and fold method.
18. Watch video for this method:    https://www.facebook.com/jyotiscookbook/videos/786062191499574/
19. Make all Gujiyas in the same way.

Method of Frying Gujiya:

1. In a deep frying pan heat oil on low flame.
2. Fry Gujiya on low flame till it become crispy from both the sides.
3. Remove and put it on a paper towel and let it cool.
4. Delicious Gujiyas are ready to eat.
5. See the beautiful layers.
6. Happy Diwali…. with colourful layered tutti frutti rainbow “Gujiya/ Karanji”   enjoy!!!

Thanks for likes..

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