Скачать или смотреть Karanji(Gujiya)

KARANJI / GUJIYA

( FOR FILLING YOU CAN ALSO USE MAWA OR KHOYA IN PLACE OF GRATED DRY COCONUT. OR YOU CAN FILL IN THE MIXTURE OF RAWA OR SEMOLINA AND JAGGERY ALSO. YOU CAN ALSO USE MIXTURE OF FRIED MAIDA PAPDI + ROASTED RAVA JAGGERY ALSO. BASICALLY YOU CAN FILL IN THE FILLING OF YOUR CHOICE)

FOR FILLING

2 NO. DRY COCONUT OR DESSICATED COCONUT 🥥 CUPS, GRATED AND THEN DRY ROASTED TILL LIGHT GOLDEN COLOR.
1 CUP. SUGAR, POWDERED
6 TO 7 NO. GREEN CARDAMOM, POWDERED
10 TO 15. CASHEWS COARSELY POUNDED
10 TO 12. ALMONDS OR BADAM, COARSELY POUNDED
10 TO 12. PISTACHIOS, COARSELY POUNDED ( SALTED OR UNSALTED, BOTH WILL WORK )

MIX WELL ALL THE ABOVE INGREDIENTS AND KEEP ASIDE. ( INTO THIS FILLING YOU MAY ALSO ADD 2 TBSP ROASTED POPPY SEEDS OR KHUS KHUS )

FOR OUTER COVERING

2 ¼ CUPS. MAIDA
3 TBSP OR LADLE. MELTED HOT GHEE
WATER ( ROOM TEMPERATURE) AS REQUIRED

MIX WELL GHEE AND MAIDA TILL CRUMBLY IN NATURE. NOW USING REQUIRED AMOUNT OF ROOM TEMPERATURE WATER KNEAD A TIGHT DOUGH. LET THE DOUGH REST FOR 25 MINUTES. AFTER 25 MINUTES KNEAD THE DOUGH AGAIN FOR 5 MINUTES USING 1 TSP GHEE. ( YOU MAY ADD ¾ CUP OF FINE SEMOLINA OR RAWA INTO THE DOUGH )

NOW START MAKING SMALL SIZE BALLS OF THE DOUGH. TAKE ONE BALL START ROLLING IT INTO PURI SIZE USING ONLY GHEE OR OIL. DO NOT SPRINKLE DRY MAIDA TO ROLL THE PURI. NOW USING KARANJI OR GUJIYA MOULD START MAKING KARANJI OR GUJIYA. DEEP FRY THEM IN MEDIUM HOT GHEE OR OIL ON LOWER MEDIUM FLAME AS SHOWN INTO THE VIDEO. YOU MAY AIR FRY OR BAKE THESE KARANJIS OR GUJIYAS IN THE OVEN . THE KARANJI OR GUJIYA , ABSORBS VERY LESS OIL AND THUS TURNING VERY CRUNCHY AND CRISPY FOR 5 TO 6 DAYS.


HAPPY MAKING KARANJI OR GUJIYA. ALSO WISHING YOU ALL HAPPY, HEALTHY AND JOYOUS DIWALI 🪔 🪔 🪔.